Grain Free Hot Cross Buns
Ingredients
Ground almonds 130g
60g Date sugar
40g Organic Psyllium husk
2 tsp Gluten free baking powder
1/2 tsp Baking soda
14g Ground flaxseeds
3 tsp Mixed spice
1 tsp Cinnamon
60g Raisins chopped
Zest of 2 Lemons
150ml Canned butter bean water( or chickpea/ Lentil water)
contents from a 400g tin
2 tsp Apple cider vinegar
1tbs Extra virgin olive oil
2 tsps Vanilla extract
150 ml Sparkling water
The crosses
(optional-not grain free)
2tbs Plain Gluten free flour
1tbs Tapioca
½ tsp Baking powder
3 tbs Sparkling water
Pinch of salt
1tsp Maple Syrup
For glazing
2tbs Maple Syrup
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, ground flaxseeds, baking powder, baking soda, cinnamon, mixed spice, sea salt, lemon zest, and chopped raisins. Stir well to incorporate all the ingredients.
In a bowl, whisk the legume water and cider vinegar until white and frothy.Add to the dry ingredients together with the sparkling water, vanilla extract and olive oil. 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 or 12 mini sized buns.
Place on a lined baking tray and bake in the oven (middle shelf) for approx 40 minutes.
If you adding the crosses remove the buns after 35 minutes, pipe on the crosses and put back in the oven for another 5 minutes.
To make the crosses, mix together, the plain flour, tapioca flour, sea salt, maple syrup and baking powder with 3 tbsp of sparkling water. The mixture should be thick enough to pipe. Put into a piping bag.
To glaze the buns. Mix 1 tsp of boiling water with the maple 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.