Tuesday, April 11, 2017
Gluten-free Hot Cross Bun Muffins
While I've been dairy free for years, this is my first completely gluten free Easter, which makes hot cross buns a little tricky.
And it just wouldn't feel like Easter to me without hot cross buns!
Here in Australia we all seem to be obsessed with them and they are available in stores from the day after Christmas. That seems a little crazy to me and I refuse to make them out of principle until the Easter school holidays when I just can't get enough of them.
I really wasn't impressed with the first gluten-free recipe I tried. They were very dense and oddly chewy and we couldn't even finish them.
For my next attempt I adapted a paleo hot cross bun recipe and it was a total winner! They are a cross between a bun and a muffin and have a great flavour and texture.
These were meant just for me as the kids had some spelt ones, but they were so good the kids scoffed half of them.
I've given the Thermomix instructions below but if you are using almond meal and buckwheat flour you can just mix them by hand.
Gluten-free Hot Cross Bun Muffins (Buffins)
Adapted from The 4 Blades
100g raw almonds (or almond meal)
100g buckwheat groats (or buckwheat flour)
170g arrowroot flour
1 ts cinnamon
1/2 ts ginger
1/2 ts allspice
1/4 ts cloves
2 ts baking powder
125g coconut oil, melted
3 eggs at room temperature
2 tbs coconut milk
90g rice malt syrup
80g organic mixed dried fruit or sultanas
1 tbs arrowroot flour
2 ts water
Place ingredients into a small ziplock bag, seal and mix by pressing together with your fingers. It may take a few goes to get the consistency right. If you need more water add it a drop at a time. If it's too runny, add another teaspoon of arrowroot flour.
Preheat the oven to 180 degrees Celsius.
Line a muffin tray with paper cases or use silicone muffin moulds.
Grind the almonds and buckwheat groats together until fine (10 secs / SP 9).
Add remaining dry ingredients (except dried fruit) and mix to combine (6 secs / SP 4).
Add coconut oil, eggs, milk and syrup and mix until smooth (20 secs / SP 5).
Add dried fruit and mix until just combined (5 secs / SP 4 / REVERSE).
Spoon the mixture into the prepared tray.
Snip the corner off the bag with the cross mixture and pipe crosses onto the buns (some of the crosses looked a bit wonky after baking but that was part of their charm!)
Bake for 20 minutes, until lightly golden brown.
Like most gluten free things they are best on the day they are made BUT I froze some of these and they thawed well without getting too crumbly.
I'm making another batch today to stash in the freezer so I can enjoy them for the next few weeks. If they last that long!
Do you have any dietary requirements to think about this Easter?
Let me know below x