It wouldn't be Easter without the warm smell of hot cross buns wafting through the house.
However, for 70% of people grains (especially gluten-containing grains) can cause problems affecting everything from digestion, mood, skin disorders like rashes and eczema, to joint pain, weight gain, migraines and thyroid disorders.
This is because gluten places a load on our immune system located in our gut, which then loads our liver. Loading your immune system and gut can leave you feeling fatigued and sluggishness. It can also interfere with the effectiveness of our immune systems.
Unfortunately, the majority of store-bought, hot cross buns are made with refined flour and contain gluten.
Gluten-free baking doesn't have to be an uphill battle, so this week at the BePure HQ, we've been running a bake-off to see who could produce the best gluten-free, hot cross buns!
While we can't claim that we successfully created a traditional 'Hot Cross Bun' recipe we did make a pretty whizzer batch of gluten AND dairy-free 'Hot Cross Muffins'.
Enjoy these mindfully as a special Easter treat (we know this can be difficult!). They're great alone or you can top them with a dollop of chia seed jam and coconut yoghurt.
BePure Hot Cross Muffins
Ingredients
For the buns (muffins)
- 3/4 cup tapioca flour
- 1/2 cup buckwheat flour
- 3 tbsp sunflower seeds
- 3 tbsp chia seeds
- 2 tbsp psyllium husks
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup sultanas
- 1/4 cup currants
- 5 eggs whisked
- 1/2 cup melted coconut oil
- 1/4 cup rice malt syrup
- 1 tbsp apple cider vinegar
For the crosses
- 2 tbsps tapioca flour
- 2 tbsps coconut flour
- 3 drop stevia liquid (optional)
- 4 tbsp + water
For the chia seed berry jam
- 1 cup frozen or thawed organic berries
- 2 tbsp chia seeds
- 1 tbsp water
Directions
- Preheat the oven to 180˚C, and line a muffin tray with eight muffin cases or baking paper.
- In a processor blend the sunflower seeds, chia seed and psyllium husks until they become a fine flour.
- In a large bowl mix together the dry ingredients.
- Add whisked eggs, melted coconut oil, apple cider vinegar, and rice malt syrup to the dry ingredients.
- Spoon the mixture into the prepared muffin trays.
- To create the crosses place the flours in a small bowl and stevia liquid if using. Gradually add small drops of water while storing until the ingredients have the same consistency as icing.
- Put the paste into a piping bag and pipe a cross on top of each bun.
- Place muffin trays into preheated oven for 20 - 25 minutes.
- While the muffins are cooking place all your berries and water into a small pot and boil over a medium heat. Once the berries start to break down stir in the chia seeds.
- When the hot crossed buns have cooked and cooled slightly remove the muffin cases so they look more bun like.
Serve with Chia Seed Berry Jam and a dollop of coconut yoghurt and these tasty treats are ready to go!
Want more BePure Easter treats? Check out our Naturally Coloured Easter Egg recipe.
We'd love to know more about your gluten-free Easter creations. Share them with us on Instagram by tagging us in your pictures @bepurewellness.
