Hot cross buns

Who can resist a bit of baking?

I bought a gluten- and dairy-free hot cross bun last Easter, and was so disappointed! It was really dry and stodgy, and far too sweet…these are fluffy but a bit sticky in the middle, and not too sweet (although you could of course make them a bit sweeter if you wanted!).

I started by activating 1 tbsp dried yeast in about 100ml warm water mixed with 100ml almond milk (for some natural sugars for it to act on).

I then made the dough using about 130g Protein Pow pea mix, 75g tapioca flour, 2 large eggs, 1 tsp baking soda and just enough almond milk to loosen to form a dough. After mixing well, I left to prove for around an hour.

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While I was waiting, I slightly stewed down 1 chopped apple with about 150g sultanas, raisins, currants and the zest of 1 orange, in 1 tbsp coconut oil and the juice from the orange. Once the dough had risen, I mixed in the fruit and left to prove for another hour.

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I shaped into little buns on a floured tray, before putting on the crosses made with tapicoa flour mixed with water (which, by the way, is the weirdest mixture I’ve ever worked with!!) and glazing with a small amount of honey.

These baked for around 20 minutes at 180 degrees Celsius, just until nice and golden 🙂 Really nice spread with a little coconut oil!

 

 

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