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)

4 tsp baking powder

2 tsp cinnamon

2 tsp nutmeg

Pinch of salt

1/2 cup rice malt syrup

50 ml grape seed oil (or coconut 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!