Now is the perfect time for making these delicious hot cross buns made from wholemeal spelt, oats, muscatel, honey, cinnamon and vanilla. This is not the light fluff style of hot cross bun you may be used to in the supermarkets made from white flour and refined sugar. My version is full of fibre and the oats give it a wonderful chewy density that marries perfectly with the cinnamon and vanilla. I’ve used large muscatel raisins in this recipe, but they are also delicious with sun-dried figs, apple and walnuts or a combination of dried cherries and 85 % organic dark chocolate to give it that Easter touch.
For those who are gluten free or paleo, you will just love my gluten free version below the spelt, made from almonds and scented with orange, vanilla, cinnamon and honey with a light sprinkle of sun-dried cranberry and organic dark chocolate.
What’s good about them:
Whole-meal spelt is often tolerated with people who have digestive issues as it has a slightly lower gluten content and higher amino acid profile then traditional wheat based flours. The beta-glucan fiber found in oats can help regulate your appetite and lower blood cholesterol. Macadamia nut and olive oils are anti-inflamatory and kind to the arteries. Cinnamon improves insulin’s efficiency, which lower and help to regulate blood sugar levels.
220g whole meal spelt or whole-wheat flour
50 g rolled oats
1 teaspoon ground cinnamon
1 teaspoon dried yeast
125 ml (1/2 cup milk) your choice of dairy, almond, rice, oat, soy
1 tablespoon honey
1 teaspoon vanilla bean extract or 1/2 of paste
60 ml (1/4 cup) macadamia nut oil or olive oil
1 free range / organic egg, lightly beaten
80 g muscatels or raisins
50 g currants
Mix the wholemeal flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
Warm the milk, vanilla and honey just a little until just slightly warm, then pour into the mixing bowl along with the egg and oil.
Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits and mix through.
Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.
Knock back the dough and tip in onto your working bench.
Kneed a little then shape into 10 rolls.
Cover lightly and allow to rise for another 30 minutes or until double in size.
Preheat your oven to 160 C.
Bake for 20 minutes until golden.
Cool then if you like pipe a cross made from either white or dark chocolate on top.
Makes 10 hot cross buns
Nutritional info per bun:
Protein: 4.8 g
Carbs: 28 g
total fat: 7.6 g
Saturated: 1.2 g
Fibre: 3.5 g
These buns are delicious lightly toasted with a light spread of macadamia nut butter
Add sun-dried cherries and dark chocolate in place of raisins and currants.
Add sun-dried figs, apple and walnuts in place of raisins and currants.
Sprinkle with a few oat flakes before baking for a rustic effect or brush with egg wash before baking for a lovely glace finish.
GLUTEN FREE / PALEO HOT CROSS BUNS
300 g (3 cups) ground almonds
pinch sea salt
1/2 teaspoon bicarb soda (baking soda)
1/4 cup macadamia nut oil or light flavoured olive oil
2 good tablespoons honey
zest from 1 orange
1/2 teaspoon vanilla bean paste
2 free range / organic eggs
80 g dried cranberries or cherries
50 g organic dark chocolate 85% + extra for crosses if you like.
Preheat oven to 160 C.
Combine all the ingredients and mix well, this includes the dried cherries and dark chocolate.
Scoop or spoon out 14 small portions onto a baking tray – I like to use a small ice cream scoop.
Bake for 20 – 30 minutes or until golden.
Remove and cool.
Drizzle dark chocolate crosses on top if you like.
Nutrition per bun:
Protein: 5.7 g
Carbs: 10 g
Total fat: 17.7 g
Saturated: 2.2 g
Fibre: 2.3 g
These last for 5 days in an airtight container.
Makes a delicious power snack.
Recipe credit to Teresa Cutter - The Healthy Chef www.thehealthychef.com