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Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns That Everyone Will Love

Delight in these Gluten Free Hot Cross Buns, a fluffy and festive treat perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 buns
Course: Breakfast
Cuisine: Gluten-Free
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buns
  • 2 cups Almond Flour Provides gluten-free structure for the buns; substitute with other nut flours if desired.
  • ½ cup Coconut Flour Adds fiber and lightness; use sparingly, as it absorbs more moisture than almond flour.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure it's fresh for proper rising.
  • 1 teaspoon Ground Cinnamon For warm spice flavor; can substitute with allspice or nutmeg for a unique twist.
  • ½ teaspoon Ground Nutmeg Adds depth and warmth; omit if unavailable or replace with more cinnamon.
  • ¼ cup Coconut Sugar A natural sweetener that complements the flavors; brown sugar can be used for a similar taste.
  • 1 cup Organic Dried Fruit Essential for sweetness and texture; a mix of sultanas and cranberries is recommended.
  • 3 large Eggs Provide moisture and binding; for a vegan option, replace with a flaxseed egg.
  • 1 cup Almond Milk Adds moisture; any non-dairy milk can be used as a substitute.
  • ¼ cup Coconut Oil For fat and moisture; this can be replaced with other vegetable oils if needed.
  • 2 Egg Whites Egg Whites Used for decorating the crosses on the buns; vegan options are available.
  • ¼ cup Coconut Flour (for crosses) Helps create a paste for the decorative crosses.

Equipment

  • Muffin tin
  • Mixing bowls
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare muffin tins by lining them with paper liners or greasing with coconut oil.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, ground cinnamon, ground nutmeg, and coconut sugar.
  3. In a separate bowl, whisk together the eggs, almond milk, and melted coconut oil until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in your choice of dried fruit.
  5. Spoon the batter into the prepared muffin cases, filling each about three-quarters full.
  6. Mix egg whites with enough coconut flour to form a thick paste for piping crosses on the buns.
  7. Pipe a cross shape on top of each bun in the muffin tin.
  8. Bake for 25-30 minutes, checking for doneness with a toothpick.
  9. Cool the buns in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1bunCalories: 200kcalCarbohydrates: 22gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Allow ingredients like eggs and almond milk to reach room temperature for the best texture.

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