Larina Robinson’s gluten-free and paleo hot cross buns

Warm hot cross buns (two ways)

Makes 8 buns

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Ingredients

Fruit and spice variation

1 cup tapioca flour

1 cup potato starch flour

¾ cup almond meal

1tbsp coconut flour

1 tbsp psyllium husk

2tsp yeast (ready to add)

¼ cup coconut sugar

1 tsp salt

1 ¼ tsp cinnamon

1 tsp mixed spice

¼ tsp nutmeg

¼ tsp ginger

1 cup warm water

2 tbsp butter, melted + extra to coat

1 tsp apple cider vinegar

1 egg

1 tsp vanilla

120g mixed dried fruit (I used raisins, mixed peel, currants and sultanas)

Cross

½ tsp tapioca flour

1 heaped tsp almond meal

Enough unsweetened vanilla almond milk to form a paste

Double choc chunk variation

¾ cup quinoa flour

½ cup tapioca flour

¾ cup potato starch flour

½ cup almond meal

¼ cup cacao powder

1tbsp coconut flour

1 tbsp psyllium husk

2tsp yeast (ready to add)

1/3 cup coconut sugar

1 tsp salt

1 ¼ tsp cinnamon

1 tsp mixed spice

¼ tsp nutmeg

¼ tsp ginger

1 cup warm water

2 tbsp butter, melted + extra to coat

1 tsp apple cider vinegar

1 egg

1 tbsp vanilla

80-100g raw chocolate, broken into small chunks

Cross

½ tsp tapioca flour

1 heaped tsp almond meal

Enough unsweetened vanilla almond milk to form a paste

Method

1.      Mix flours, almond meal, psyllium, yeast, coconut sugar, salt, spices (and cacao powder for the chocolate mix) together in a large bowl till evenly combined.

2.      Add water, butter, egg, vinegar and vanilla. Using an electric mixer, beat on high for 2-3 minutes. Fold in the fruit or choc chunks.

3.      Cover mixture with a dry towel and set aside for at least 45 minutes to rise.

4.      Grease the muffin pan with butter. Set aside.

5.      Preheat oven to 180 degrees C.

6.      Scoop 1/3 cup of the dough into each muffin case. Smooth the tops with damp fingers.

7.      In a small zip-lock bag, combine the cross ingredients. Snip a small hole at the corner edge of the bag. Pipe the crosses onto each bun.

8.      Bake for 25-28 minutes until a skewer comes out clean and the tops are golden.

9.      Remove from oven and brush with a little extra butter. Serve warm.

Notes

1.      This flour mix has a chewy, light texture but goes hard and crumbly once completely cooled. Always toast or warm before serving. This brings back the soft texture and enhances the flavour. A hot cross bun is always best served warm anyway!

2.      If you don’t have quinoa flour, you can use the flour combination from the fruit and spice mix instead.