Lectin Hot Cross Buns Bread
by: Seema Racela
Hot Cross Buns
by: Seema Racela
Dairy Free Option
My kids love my hot cross buns! They have a fluffy texture and smell absolutely amazing baking in oven. For breakfast, I often stuff the buns with a sliver of gruyere cheese and warm them up in microwave. If you’ve ever had Guyanese/Caribbean raisin buns, you’ll love this recipe. Enjoy!
-1 teaspoon yeast
-1/4 cup warm A2 milk, plus a little more for brushing (or almond or coconut milk)
-1 teaspoon monk fruit sweetener or local honey
-1.5 teaspoons softened homemade butter, grass fed ghee, or extra virgin olive oil
-1 pastured egg
-1 1/8 cups blanched almond flour
-1/3 cup + 1 tablespoon arrowroot flour
-1 teaspoon aluminum and corn free baking powder
-1.5 tablespoons monkfruit sweetener
-1/4 teaspoon cinnamon
-pinch of nutmeg
-pinch of cloves
-pinch of salt
-1/4 cup currants
-1/2 teaspoon xanthan gum
1. Grease the bottom and sides of a baking dish with butter.
2. Preheat oven to 375ºF.
3. In a mixing bowl, combine the yeast, warm milk, and honey or 1 teaspoon monkfruit sweetener. Whisk and allow to rest for five minutes.
4. Whisk in the egg.
5. Using a rubber spatula, stir in the butter, flours, currants, sweetener, spices, salt, baking powder, and xanthan gum to form a sticky dough.
6. If the dough is too runny, additional flour can be incorporated, 1 tablespoon at a time. When you touch the dough, a little should stick to your finger but not too much.
7. To mold the buns, wet your hands and then shape into desired shape and size and place in the baking sheet. They should be spaced closely, just touching.
8. Brush the tops with a little milk and bake for about 20 minutes, or until they start to brown on top. Bake time will vary based on oven and the size of the buns.
9. Allow to cool on a cooling rack before topping with homemade icing. Store in an airtight container. Enjoy!
Soy free, rice free, oat free, potato free, peanut free, cashew free, allergy friendly