Every year my family devours hot cross buns in the lead up to Easter. Although I love traditional hot cross buns, to me (and my chocolate addiction), nothing beats when you warm up a chocolate hot cross bun and bite into the gooey centre, with melted chocolate drizzling down your fingertips. And that is why this year I have decided to give the healthy hot cross buns a go – and they definitely taste like the real thing – without the guilt.
With only two days until Easter I won’t take up any more of your time, hope you enjoy this yummy Easter treat! X
INGREDIENTS
2 cups whole grain flour (or flour of choice – if gluten, add extra milk and oil)
4 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
2 tsp baking powder
Pinch of salt
1/2 cup rice malt syrup
50 ml grape seed oil
2/3 cup almond milk (or milk of choice)
Organic dark chocolate chips or 70/90% cacao chocolate chopped
Sultanas (optional)
METHOD
- Preheat oven to 180 degrees Celsius
- Mix all dry ingredients in a large bowl (except chocolate and sultanas)
- In a separate bowl, whisk wet ingredients until combined – ensuring rice malt syrup has completely mixed into the milk and oil. If you are using coconut oil, melt before adding
- Make a well in the center of the bowl with dry ingredients and add in the liquid mixture. Combine lightly and add the chocolate and sultanas through
- Pour a small amount of flour in your hands and pick up a small handful of mixture and roll into a ball. Place on a large tray lined with baking paper and repeat. Place the hot cross buns very close together with a small gap in between so when they rise they are connected (just like the real thing) 🙂 and place in the oven for 20 minutes
- Melt some extra chocolate and drizzle slowly using a spoon in the shape of crosses and enjoy!
We are addicted too!
Im trying these out tomorrow! Did you use self raising flour or just plain?
Hi Emma, I used plain. The dough will rise through the baking powder 🙂 hope that helps! X
Hi these look so yum any suggestions on making them glutenfree?
Hi Emma, if you make these gluten free it’s best to add extra milk and oil as gluten free flour generally can make desserts a little more dry. Hope that helps!
Hi just wondering why there is 2 measurement for baking powder? Is it 4 or 2 tsp? Thanks 🙂
Hi Jenni I’m so sorry for the confusion! It is 2 tsp however if you did 4 tsp it will only make them rise a bit more 🙂 happy baking! Xx