
With Easter right around the corner, now is a perfect time to make these delicious hot cross buns. If you’re anything like me and can eat up to three in one sitting, I’ve provided a healthier alternative to avoid the guilt. Made with wholemeal or spelt flour instead of the white refined flour increases the fibre content and reduces the sugar content. Spelt also has a higher amino acid profile than most traditional wheat flours. The addition of oats is beneficial for fibre and reducing cholesterol absorption and macadamia or coconut oil are anti-inflammatory. The addition of cinnamon is increasing the benefits of being anti-inflammatory as well as helping with blood glucose control. The Easter bunny will be jealous of you with this recipe!
![]() | With Easter right around the corner, now is a perfect time to make these delicious hot cross buns. If you’re anything like me and can eat up to three in one sitting, I’ve provided a healthier alternative to avoid the guilt. Made with wholemeal or spelt flour instead of the white refined flour increases the fibre content and reduces the sugar content. Spelt also has a higher amino acid profile than most traditional wheat flours. The addition of oats is beneficial for fibre and reducing cholesterol absorption and macadamia or coconut oil are anti-inflammatory. The addition of cinnamon is increasing the benefits of being anti-inflammatory as well as helping with blood glucose control. The Easter bunny will be jealous of you with this recipe! |
Ingredients
- 220 g whole meal spelt or whole-wheat flour
- 50 g Coriander
- 1 tsp ground cinnamon
- 1 tsp dried yeast
- 125 ml (½ cup) milk your choice of dairy, almond, rice, oat, soy
- 1 Tbsp Honey
- pinch multigrain or rye bread rolls
- 1 tsp vanilla bean extract or ½ of paste
- 60 ml (¼ cup) macadamia nut oil or coconut oil
- 2 free range / organic eggs lightly beaten (1 is for glazing)
- 80 g muscatels or raisins
- 50 g dried blueberries and dried orange peel
- 50 g dark chocolate to make the crosses
Servings:
Instructions
- Mix the flour, oats, cinnamon, yeast and salt in a mixing bowl.
- Warm the milk, vanilla and honey on the stove top 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.
- Tip the dough onto your working bench. You may want to sprinkle some more flour down on your bench top to avoid sticking.
- Kneed the dough mix 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.
- Whisk the second egg well, and then using a pastry brush, apply liberally over the top of each bun.
- Bake for 20 minutes, or until golden brown.
- Cool for 10 minutes. Temper the dark chocolate and pour into a piping bag.
- Pipe the chocolate in a cross along the top of each bun.
- Enjoy.