Did you know that commercially sold HOT CROSS BUNS are full of poor quality ingredients? Wheat (sprayed with roundup), palm and canola oils, sugar syrup, thickeners, acidity regulators and emulsifiers! Not too much nutrition there.
Well here is a HOT CROSS BUN recipe that is nutritious, super delicious and easy to make. In addition, it has a super-boost of fibre ☺ This recipe was adapted from Sarah Quinney’s Raw Recipe http://www.therawfoodmum.com/raw-hot-cross-buns-recipe/ . I encourage you to look at her site http://www.therawfoodmum.com/ as she has lots of great recipes and resources!
TIME TO MAKE 10-20 minutes OVEN TIME Approx. 4 hrs
MAKES 6-7 BUNS
NUTRITIONAL PROFILE PER BUN 412 cals, Protein 13g, Fat 25g, Sat Fat 1.7g, Carbohydrates 27g, Fibre 11g
- 1 cup psyllium husk
- 2 cups raw flaked or slivered almonds (with no skin)
- 4 tsp. mixed spice (nutmeg, cinnamon & allspice mix)
- 1 cup raisins (pre-soaked)
- ½ cup flaxseeds (ground)
- ½ tsp Pink Himalayan Sea Salt (ground)
- 1 cup filtered water (or more if required)
PRE-PREP: Put raisins in a bowl, fill with water and let soak for 30mins.
- Put almonds and flaxseed in a Thermomix/blender/food processor and blend until fine.
- Add all other dry ingredients and combine.
- Drain the raisins and add to mixture.
- Add water slowly while blending with a spoon, or food processor, until the mix is a dough consistency.
- Remove and mould into a square loaf shape and separate into buns and place on oven tray.
- I have made this as a loaf, then just cup it up into slices to serve with butter, or sprinkle with cinnamon.
- Set oven for 55°C – and bake for 1 hour
- Raise the oven temp. to 100°C and slow bake for approx. 3 hours.
If you are up to making a Glaze and the White Cross [which I never am] then head to Sarah Quinney’s site http://www.therawfoodmum.com/raw-hot-cross-buns-recipe/ to get the details or use her original recipe.