Healthy Hot Cross Buns
Print 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!
  • CourseBreakfast, Dessert
Healthy Hot Cross Buns
Print 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!
  • CourseBreakfast, Dessert
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
  1. Mix the flour, oats, cinnamon, yeast and salt in a mixing bowl.
  2. 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.
  3. Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits and mix through.
  4. 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.
  5. Tip the dough onto your working bench. You may want to sprinkle some more flour down on your bench top to avoid sticking.
  6. Kneed the dough mix a little then shape into 10 rolls.
  7. Cover lightly and allow to rise for another 30 minutes or until double in size.
  8. Preheat your oven to 160°C.
  9. Whisk the second egg well, and then using a pastry brush, apply liberally over the top of each bun.
  10. Bake for 20 minutes, or until golden brown.
  11. Cool for 10 minutes. Temper the dark chocolate and pour into a piping bag.
  12. Pipe the chocolate in a cross along the top of each bun.
  13. Enjoy.