Grain Free Hot Cross Buns
Ingredients
Ground almonds 130g
2 tsp Apple cider vinegar
60g Date sugar
50g Organic Psyllium husk
175ml Canned Chickpea/butter bean or Lentil water
contents from a 400g tin
2 tsp Gluten free baking powder
2 tsp Apple cider vinegar
14g Ground flaxseeds
3 tsp Mixed spice
1 tsp Cinnamon
60g Raisins chopped
2 tsps Vanilla extract/ Vanilla bean paste
160 ml Sparkling water
Zest of 2 Lemons
The crosses (optional)
2 tbs Potato flour
1.5tsp Tapioca flour
1tsp Stevia
1tsp Baking powder
1.5 tbs Cold water
For glazing
2tbs Chicory root syrup or
2tbs stevia mixed with 1 tbsp boiling water
Method
Preheat the oven to 170°c fan/338°F/ Gas Mark 3.
In a large bowl add the ground almonds, date sugar, psyllium husk, gluten free baking powder, ground flaxseeds, baking powder, cinnamon, mixed spice, sea salt, lemon zest , vanilla bean paste and chopped raisins. Stir well to incorporate all the ingredients.
In a small dish add the sparkling water and apple cider vinegar together and, in another bowl, lightly whisk the legume water until frothy.
Add both bowls of liquid into the dry ingredients. Mix well. Then leave for 5 minutes for the liquid to absorb.
After 5 minutes the dough should be easy to form/shape. Divide the mixture into 6 equal sized buns.
Place on a lined baking tray and bake in the oven (middle shelf) for approx 45-50 minutes.
If you adding the crosses remove the buns after 30 minutes, pipe on the crosses and put back in the oven for another 15 minutes.
To make the crosses, in a small bowl mix together potato flour, tapioca flour, stevia and baking powder with 2-3 tsp of cold water. Put into a piping bag.
Make the syrup to glaze the buns. Mix 1 tsp of boiling water to 2 tbs of chicory root syrup or agave syrup. When the buns are removed from the oven, glaze using a pastry brush.
Cool on a wire rack. Best served warm, Can be stored in an airtight tin for up to 3 days. Can be frozen.