Spelt Hot Cross Buns
This hot cross buns recipe is not only packed with nutrients – it's also easy for gluten-intolerants to digest and are dairy- and sugar-free.
Ingredients
- 300g spelt flour
- 2½ tbsp coconut-blossom nectar or agave syrup
- 1 tsp quick yeast
- 2 tsp mixed spice
- 1½ tsp
Himalayan salt
- 5 cardamom pods, crushed
- 1 large free-range egg
- 25g coconut oil
- 150ml almond milk
- 70g dried apricots, chopped
- 50g dried currants
For The Crosses
- 50g spelt flour
- 25g almond milk
Instructions
- Mix the flour, nectar (or syrup), yeast, spice, salt and cardamom in a bowl. Separately, whisk the egg, coconut oil and almond milk together and slowly mix it into the flour. Fold in the apricots and currants until it becomes a dough.
- Allow the dough to rest for one hour in a warm spot until it has risen. Knead dough for five minutes. Cut into eight balls. Place on a lined tray and rest for 30 minutes.
- Preheat the oven to 180°C and start making the crosses. Mix together the flour and milk and roll the dough into sausages.
- Once the buns have risen, mix a little nectar or syrup with water and brush over the top of the buns and stick on the crosses. Bake the buns in the oven for about 15 minutes, until golden. Brush again with the sweetened water and serve warm or toasted.