Hot Cross Buns - gluten free, no added sugar
Recipe by Jana Kastner4
servings20
minutes35
minutesIngredients
- For the dough (dry)
120 g buckwheat flour
120 g rice flour
30 g corn flour
2-3 tsp mixed spice
1 ½ tsp baking powder
100 g raisins
- For the dough (wet)
120 g cooked pumpkin
70 g coconut sugar
350 ml water
4 Tbsp psyllium fiber husk
- For the glaze
1 Tbsp coconut sugar
1 tsp hot water
- For the crosses
1 Tbsp rice flour
1 tsp buckwheat flour
2 pinches guar gum
1 pinch baking powder
2-3 Tbsp water
Directions
- Preheat oven to 210 °C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in a small bowl or cup until dissolved.
- In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
- Mix the dry dough ingredients in a bowl.
- In a blender, briefly blend the wet dough ingredients. Pour the mixture into the bowl and swiftly stir to combine (avoid over stirring).
- Form buns with wet and cold hands and place on baking tray. Then gently brush with the glaze.
- Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
- Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.
- *I actually heat my oven to 220 °C. After placing the tray into the oven, the temperature usually dips down to 180 °C and then slowly reaches 200 °C.
- Results may vary with different stoves. I recommend using an oven thermometer.
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