With Easter weekend around the corner, what is the better way to celebrate than with delicious Vegan Gluten-free Hot Cross Buns? This recipe is really easy to make, and you can even make it the day ahead to save time in the morning if you wish. And these Vegan Hot Cross buns are so delicious, full of raisins, warming spices and zingy orange zest. Gluten-free, Dairy-free, Refined Sugar-free.
Vegan and Gluten-free hot cross buns are a perfect Easter treat
Just because you choose a vegan/dairy-free lifestyle or you decide to go gluten-free doesn’t mean that you have to miss out on a favourite Easter treat. I have tested and eaten a lot of Hot Cross Buns FOR YOU:) I, certainly, was on the hunt for an easy and delicious recipe. Moreover, it preferably had to be…
- easy to make
Easy Gluten-free hot cross buns that take minutes to make
Don’t get me wrong traditional Hot Cross Buns are great! But as well, they are loaded with butter and sugar and takes ages to prepare. On the other hand, my recipe for vegan and gluten-free hot cross buns is super easy to make. You don’t have to wait for the yeast to work! Furthermore, you will probably need to invest only around 10 minutes of your time. Did I mention yet that they are DELICIOUS and HEALTHY? Perfect for the Easter breakfast!
Flavourful and delicious healthy Easter buns
What is more, these Vegan Hot Cross Buns are so fluffy, full of warming aroma of spices and delicious raisins. In addition, the citrus flavour from the orange zest comes through perfectly, adding a hint of freshness. As well the almond flour not only helps to achieve a better texture for these Gluten-free Hot Cross Buns but also them a perfect nutty flavour.
As you may know by now I love using almond flour in my gluten-free treats! This is a special kind of flour that helps to achieve the buttery crumb and softer bakes without need to use actual butter. Or at least it helps to minimise the amount of butter/oil needed! At the same time addition of almond flour boost the nutritional profile as well.
What it does
- boost the protein levels
- adds omega-3 fatty acids
- vitamin E and magnesium
Healthy vegan Hot Cross buns make the best breakfast
Beyond a doubt, my favourite breakfast has to come in the form of a healthy dessert. Literally nothing is better than eating a dessert with benefits to start your day. And the Easter Buns are a perfect dessert.
And of course, these Hot Cross Buns aren’t only for Easter. They make a great healthy breakfast any day of the week, any week of the year!
These Vegan and gluten-free Hot Cross buns are
- Subtly spiced
- Perfectly sweet
- Have a nutty aroma
- Buttery crumb
- The top is sticky and gets slightly crunchy
- They are perfect for Easter
- Make a great treat all year round
P.S. I love using Nature’s charm evaporated milk because of its concentrated and delicious flavour. If you don’t have access to it where you live, you can substitute it with full-fat coconut milk. This method will allow us to keep the vegan and gluten-free hot cross buns oil-free.
They are the best eaten fresh. My favourite way to serve them is with creamy coconut yoghurt and fresh strawberries.
Vegan Gluten-free Hot Cross Buns/yeast free
For the buns
- 120 g almond flour
- 120 g gf flour
- 2 tbsp flax meal
- 80 g sugar or alternative
- 180 g full fat or evaporated coconut milk
- 2 tsp mixed spice
- 60 g raisins
- 1 1/2 tsp baking powder
- zest and a little squeeze of orange juice
For the cross
- 2 tbsp gf flour
- 2 tbsp coconut milk
For the glaze
- 1-2 tbsp maple syrup
- In one bowl add gf and almond flour, sugar(or alternative), flax meal, baking powder, mixed spice, orange zest, raisins
- Pour coconut milk over the dry ingredients and stir to combine
- Refrigerate for 20 minutes. You can also leave the dough in the fridge covered overnight or even for a whole day, in fact, it will help to marry all the flavours together
- Remove the dough from the fridge, add a squeeze of orange juice to it and stir one more time.
- Shape the buns with wet hands. In case if they are too sticky add a little bit more of the almond flour
- Arrange the buns in the lined cake tin.
For the cross
- To 2 tbsp of gf flour add 1 tbsp of coconut milk. Stir together and add an extra 1/2-1 tbsp of coconut milk(it should be pourable but not too thin)
- For the glaze combine 2 tbsp of maple syrup with 1 tbsp of orange juice(optional). Brush the buns ready for the oven with this galze
- Cut a small corner from the plastic bag or use a piping bag and pipe the icing onto the buns to make the crosses.
- Bake the buns in preheated oven for 25-35 minutes at 180 degrees Celcius The top on the buns should be nicely golden and a toothpick inserted into the centre of the bun should come out clean