I know, I know …. I’m a bit late in posting this for Easter but I forgot all about sharing this last week and posted my macaroon slice instead. Surely it is better late than never?! Well, hopefully 🙂
With Good Friday comes hot cross buns of course however since we have Vegans in the house we had to put a bit of thought into the whole process over the years. With the cost of using butter these days more and more things in the bakery section are actually vegan … hot cross buns included… thankfully. Well that is at our local supermarket anyway and it is always good to check with the Bakery department to confirm. They are well sort after items though so a few years ago themselves had a simple, yet effective, solution of creating our own vegan hot cross buns at home.
By adding some spices and raisins to our damper recipe we were able to create our own quick and easy hot cross buns – dairy, egg and sugar free (until the jam is splodged on that is). While we have played around with creating crosses on our buns in the past it has been a mixture of wins and losses so this year I just went for the good old basic version; cross free. We have tried both Gluten and Gluten free versions, topped with jam and some vegan Dark Chocolate peanut butter, and both have been enjoyed. I have to say that the gluten version is much less painful!
If you are keen on creating gluten free buns then they are best eaten warm on the day. They also need something to help bind the mixture. I have used a flax egg (1 Tb ground linseed and 1.5 Tb cold water) along with bit of extra moisture, depending on which GF flour you use, to get the correct consistency. I have also use an egg replacer with the gluten free version to help with the binding effect which the gluten provides in the other recipe. When using the egg replacer you often need to add a bit more flour in as the dough ends up on the runnier side due to the amount of water they suggest mixing in. As usual though with many GF recipes, especially bready ones, it is often going for the correct consistency/texture over set measurement 🙂
Whichever way you create these there is one thing for certain. The smell of spiced baking in the oven definitely makes it feel like Easter and a treat waiting to be enjoyed.
Hot Spiced Buns – Vegan
1 3/4 Cup of plain flour ( or GF flour and see notes above)
1 tsp baking powder
1 Tb oil
3/4 cup of cold water
3 tsp mixed spice
1/2 cup raisins (or other dried fruit if you like)
- Mix all ingredients until they form a dough, add more flour and/or liquid as required.
- Split the dough into 8 pieces and roll into bun shapes
- Flour or line a tin and place the bun shapes in so that they are touching. With the GF ones I push them down a little so they are flatter and a ‘good’ shape as they don’t rise the same.
- Bake at 200 C for 20-25 mins. Gluten free version will take a little longer
- Remove from the oven and enjoy with jam 😉
Hope this finds you all happy, healthy and rested after the long weekend