Vegan traditional Hot Cross Buns
Rated 5.0 stars by 1 users
Category
Bread
Servings
12
Prep Time
50 minutes
Cook Time
20 minutes
These gluten free, vegan Hot Cross Buns are so easy and quick to make. They are made with our YOMO Burger Bun mix which means no rise time required – just shape and bake. If you don’t usually eat low carb, do not be deterred – an almond meal base means beautiful taste and soft texture that everyone will love. These are amazing fresh and so good toasted!
Ingredients
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1 x YOMO Burger Bun mix
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½ cup (76g) tapioca starch
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2 x 5ml tsp (4g) cinnamon
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1 x 5ml tsp (2g) mixed spice
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Good grate of nutmeg
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Grated zest of one lemon and one orange
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2 x 20ml tbsp (30g) currants
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2 x 20ml tbsp (30g) sultanas
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2 x 20ml tbsp (30g) diced dried apricots
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2 x 20ml tbsp (51g) maple syrup + extra for brushing bun tops
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1 x 20ml tbsp (20g) white vinegar
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350ml water
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2 x 20ml tbsp (46g) almond butter
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2 x 20ml tbsp (12g) tapioca starch
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2 x 5ml tsp (13g) maple syrup
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2 x 5ml tsp (10g) water
For the buns:
For the cross:
Directions
Preheat oven to 180 degrees Celsius.
Shape dough into 12 round balls.
Flatten balls onto a lined baking tray leaving at least 1cm between each bun.
Place in the oven and set a timer for 45min.
While the buns are baking, mix cross ingredients in a small bowl.
Add a little bit of extra water if the mixture is too thick to pipe.
Remove buns from the oven at 45min and pipe on the crosses.
Put buns back in the oven for another 5 minutes.
Remove buns from the oven and brush with maple syrup.
Let cool for at least 10 min and then enjoy!!
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