Hot Cross Buns in myriad forms - Raw, Vegan, Gluten-Free, Sourdough & the whole enchilada!

Even as a treat, food is medicine in Traditional Chinese Medicine.

Although the following recipes are far from Chinese heritage, we just wanted a good excuse for you to make delicious homemade hot cross buns this holiday season.

Let’s discover the multiple variations possible of this famous Easter recipe!

Raw & Vegan Version from the Raw Vegan Goddess Cookbook

·       1½ cups almond meal

·       ½ cup coconut flour

·       ¼ cup + 2 tablespoons coconut sugar

·       1 heaped tablespoon cacao powder

·       ¾ cup grated apple

·       5 large Medjool dates pitted

·       ¼ cup psyllium husks

·       ¼ cup + 2 tablespoons almond milk

·       1 cup sultanas

·       1½ teaspoons cinnamon powder

·       1 teaspoon mixed spice

·       Zest of half an orange

·       Couple of good pinches of coarse sea salt

·       The Cross:

·       1/2 cup cashews soaked in water for 2-8 hours (till soft)

·       1/4 cup water

·       Juice half a lemon

·       1 tablespoon 100% pure maple syrup

·       2 tablespoons coconut oil liquid

·       1 teaspoon vanilla extract

·       Pinch of coarse sea salt

INSTRUCTIONS

To make the BUNS

Place all but sultanas in a food processor and whiz till a dough forms.

Transfer to mixing bowl, mix in sultanas.

Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, then cut into 16 even squares.

Place squares on a dehydrator tray.

Baste with maple syrup.

Dehydrate for 1 hour at 135˚F, then turn down to 115˚F for another 4-5 hours.

To make the icing for the CROSS:

Drain cashews and blend everything in a blender till smooth.

Spoon mixture into a piping bag then pipes on crosses over the dehydrated buns.

Store in an airtight container for about a week.

Gluten-free Version from My Gluten-free Kitchen

“I’ve got just the addition to your family’s Easter traditions. Whether you enjoy these gluten-free Hot Cross Buns on Good Friday or Easter Sunday, or any other day this spring, I think you’ll love them! […] Spices like cinnamon, nutmeg, cloves or allspice are common ingredients. Raisins or Zante currants were almost always included. Some bakers like to include other dried fruits, candied orange, or zest in their buns too. I decided to go with a classic take on them, using spices and Zante currants in mine.”

Sourdough Version from Food 52

Baking as I’m typing this!!

And then the whole shebang with the William & Sonoma Hot Cross Bun Loaf Version!

I have never made it but I have tried it with the loaf form…divine!