Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by The Gluten Free Blogger.
An Easter Classic! A sweet bun made with traditional dried fruit and spice but with a little twist- homemade cashew icing to add a sweet nutty flavor!
No need to miss out on enjoying different breads because of a gluten intolerance- this is a perfect example of a delicious gluten-free bread. These make a great breakfast, topped with your favorite nut butter. Enjoy!
- 300ml almond milk or other plant-based milk made with the NutraMilk
- 50g unsalted butter (vegan or regular)
- 1 large egg (use egg replacement such as chia egg if vegan)
- 1 tbsp. vegetable oil
- 500g gluten-free white bread flour
- 14g dried quick yeast
- ½ tsp xanthan gum
- 80g caster sugar
- 1 tsp salt
- 1 tsp mixed spice (I used cinnamon, clove & nutmeg)
- Zest of 1 orange
- 175g raisins
For cashew icing:
- 1 and 1/2 cups raw cashews (to make cashew butter in the NutraMilk)
- 1/2 cup powdered sugar, sifted
- 1/3 cup agave nectar (or maple syrup)
- 4 tbsp. refined coconut oil, melted
- 1-2 tbsp. freshly squeezed lemon juice
- 3 tsp. vanilla extract
- pinch of Himalayan pink salt
For the topping:
- 1 egg (beaten, to glaze) optional
- 2 tbsp. plain gluten free flour
- Cold water
- 1 tbsp. apricot jam (optional)
- Start by making cashew butter for the frosting. Once done it will need to chill in the fridge for at least 1 hour.
- Place cashews and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Add everything the rest of the icing ingredients the NutraMilk along with the cashew butter. Process until the frosting is super smooth and creamy. Add water, if you´d like to obtain the consistency you desire.
- Now for the hot cross buns: add the almond milk and butter to a small saucepan and place on a low heat. Heat through until the butter has completely melted. Remove from the heat and set to one side - you want it to be about hand-hot when you add it to the mixture.
- Add the egg or egg replacer and vegetable oil to a mug and whisk lightly.
- Add gluten-free flour, yeast, xanthan gum, sugar, salt, mixed spice and orange zest to a large mixing bowl. Stir a couple of times with a wooden spoon to mix the dry ingredients together and then add the mixed fruit and peel.
- When the milk is warm (but not hot) pour it into the dry ingredients along with the oil and egg. Using the wooden spoon, beat together until it starts to come together. It should form a thick and sticky dough.
- Line a large baking tray with baking paper. Flour your hands and break off 120g of the dough mixture. Roll into a ball and place on the baking tray. Repeat until you have 10 balls of dough, approx. 2cm apart from each other.
- Cover the dough loosely with oiled cling film and place in a warm, draft-free spot to prove for around one hour. The dough should puff up and indent when pushed gently.
- When the dough is ready, preheat the oven to 200'C / Fan 180'C. Lightly brush each piece of dough with beaten egg (optional).
- There are a few ways to make the cross. I first made with cross with flour but then decided it would be so delicious to add a cashew frosting instead, which I recommend doing just that- Absolutely delicious!
- If you want to made the flour cross: add the plain gluten-free flour to a small bowl and gradually add water, 1 teaspoon at a time, mixing well until it forms a thick, smooth paste. Spoon into a piping bag with a small hole cut off the tip. Pipe crosses onto the tops of the buns.
- Bake the hot cross buns for 20-25 minutes until golden on top. Remove from the oven.. Leave to cool for at least 30 minutes until eating.
- Spoon cashew icing into a piping bag or a zip lock bag if you don’t have one, cut a whole at the end and pipe crosses on the tops of the buns.
- These hot cross buns are best eaten on the day of baking - I'd recommend toasting them if eating them after that.
- These will keep well in an airtight container for up to three days and also freeze well.