Chocolate Hot Cross Buns

11133804_10153297313329388_3904886558802032126_n

 

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

1484237_10153297312519388_2329579076712588788_n

11050266_10153297313499388_336540698075864623_n

INGREDIENTS

2 cups whole grain flour (or flour of choice – if gluten, add extraย 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 โ€“ 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) ๐Ÿ™‚ 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!

11088332_10153297313714388_4814995330867459434_n

 

You May Also Like

7 Comments

  1. 1
  2. 2
  3. 4
    • 5

      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!

  4. 6
    • 7

      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 ๐Ÿ™‚ happy baking! Xx

Leave a Reply to Floraltable Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>