Hot Cross Buns – Gluten, Dairy, Egg and Nut Free

Gluten, Dairy, Egg, Nut and Refined Sugar Free

Makes 16

INGREDIENTS:

• 2 Tbl Psyllium Husk
• 1 tsp Yeast
• 10g Raw Honey
• 300g Water (warm)
• 1/2 tsp Himalayan Salt
• 1 tsp Gluten-Free Baking Powder
• 50g Sorghum Flour
• 85g Tapioca Starch or Arrowroot Flour
• 135g Rice Flour
• 3 Tbl Coconut Sugar or Rapadura
• 1 tsp Ground Nutmeg
• 1 tsp Ground Cinnamon
• 10g Extra Virgin Olive Oil
• 1 1/3 Cup Sultanas or Raisins (preservative free)
• Cross Mixture  – 4 Tbl Sourghum and 3 Tbl Water mixed together

METHODS:

CONVENTIONAL

1. Place water and honey into a large bowl and sprinkle psyllium husk and yeast on top and allow to sit for 5 minutes while arranging other ingredients.
2. Add rice flour, tapioca starch, sorghum, gluten free baking powder, coconut sugar, cinnamon, nutmeg and oil into the bowl and mix well together until combined.
3. Add sultanas and mix through.
4. Emply mixture onto a silicon mat and wrap or leave in a bowl covered and place in a warm area for 45-60 minutes to rise. (In winter I place in a warm oven of about 55 degrees).
5. Preheat oven to 200°C.
6. Place onto prepared tray and place 12-16 equal sized buns close together.
7. Use cross flour mixture emptied into a plastic bag with a small cut in the corner to allow mixture to be drawn onto buns.
8. Bake for approximately 20 minutes or until golden brown.

THERMOMIX

1. Place water and honey into bowl and sprinkle psyllium husk and yeast on top and allow to sit for 5 minutes while arranging other ingredients.
2. Add rice flour, tapioca starch, sorghum, gluten free baking powder, coconut sugar, cinnamon, nutmeg and oil into the bowl.  Mix together using knead function for 2 minutes.
3. Add sultanas and knead another 20 seconds
4. Empty mixture onto a silicon mat and wrap or leave in a bowl covered and place in a warm area for 45-60 minutes to rise. (In winter I place in a warm oven of about 55 degrees).
5. Preheat oven to 200 degrees.
6. Place onto prepared tray and place 12-16 equal buns close together.
7. Use cross flour mixture emptied into a plastic bag with a small cut in the corner to allow mixture to be drawn onto bun
8. Bake for approximately 20 minutes or until golden brown.

NOTES:  If you like the taste of the orange peel in your hot cross buns, add this when you are putting in your flours and spices.