(0)

Get excited for Easter with these gluten-free AND sugar-free Hot Cross Buns! Whip these up for a delicious breakfast treat! You won’t regret it!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats

  • Serves: Makes 20 buns
  • Prep: 1 Hour 45 Minutes
  • Cook: 25 Minutes

Get excited for Easter with these gluten-free AND sugar-free Hot Cross Buns! Whip these up for a delicious breakfast treat! You won’t regret it!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats

  • Serves: Makes 20 buns
  • Prep: 1 Hour 45 Minutes
  • Cook: 25 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 cup Almond Milk
  • 75 g Natvia
  • 100 g Butter, chopped
  • 300 g Buckwheat Flour
  • 195 g Rice Flour
  • 100 g Tapioca Flour
  • 2 teaspoons Xanthum Gum
  • 14 g Dried Yeast
  • 1 cup Dark Chocolate, sugar-free
  • 2 teaspoons Cinnamon, ground
  • 1/2 teaspoon Nutmeg, ground
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 2 Eggs
  • 1/4 teaspoon Salt
  • 1/2 cup Rice Flour, extra

METHOD

  1. Preheat the oven to 180C (fan-forced) and line a baking tray.
  2. Place almond milk, Natvia and butter in a saucepan over a medium heat. Bring up to the boil and then reduce the heat to a simmer. Stir until the butter is completely melted. Remove from heat and allow to cool.
  3. Combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add the cooled almond milk mixture and eggs. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 5 minutes or until smooth.
  4. Add the chopped chocolate and knead again until all the chocolate is incorporated.
  5. Place the dough in a lightly oiled bowl. Cover with a tea towel and leave in a warm area for around an hour or until its doubled in size.
  6. Divide the dough into 20 balls onto the baking tray. Cover with a clean towel and set aside for 30 minutes or until buns have risen slightly.
  7. Make a paste combining the extra rice flour and 4 tablespoons of water. Using a disposable piping bag pipe crosses onto each bun.
  8. Bake in the oven for 20-25 minutes or until golden on top.
  9. Serve warm with butter.

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection