Choc Chip Hot Cross Buns
Description
Easter is upon us. Aisles and ends filled with bunnies, bilbies, hot cross buns and endless chocolate egg variations.
Easter is upon us
We’ve been working away in the kitchen to create something delicious and fluffy and moist AND fructose free. And? We’ve succeeded. Choc Chip Hot Cross Buns. Yum.
So lets not just stand by and watch everyone else devour their chocolate goods, or a fresh, warm hot cross bun in front of us. Lets enjoy the satisfaction of making our own and then relax, savour and enjoy the flavour imparted in buns we can actually eat!
And better yet… our recipe makes 9 – not that that’s going to stop someone sneaking the last bun!
Ingredients
| 1/2 cup buckwheat flour (we used Coles Simply) |
| 1/4 cup gluten free self raising flour (we used Orgran) |
| 3/4 cup rice flour |
| 2 tbsp. psyhllium husk (we used Coles Simply) |
| 3/4 cup gluten free all purpose flour (we used Orgran) |
| 1/4 cup flaxseed meal (we used Coles Simply) |
| 1/4 cup tapioca starch (we found at Coles in Asian cooking) |
| 1/4 cup arrowroot |
| 1-2 tsp. cinnamon |
| 1-2 tsp. allspice |
| 1 tsp. nutmeg |
| 3 tbsp. extra virgin olive oil |
| 1 cup unsweetened almond milk |
| 1/4 cup organic unsweetened rice milk |
| 1 large free range egg |
| 1 tsp. guar gum |
| 1 tsp. xanthan gum |
| 1 tsp. baking powder |
| 1/2 tsp. cream of tartar |
| 3/4 cup dairy free or dark chocolate chips/buds |
| 1/3 cup warm tap water |
| 7gm dry, gluten free yeast (NOT cultured/made using barley or barley malt) |
| 3 tbsp. pure maple (not 'flavoured') |
| 3/4 cup extra gluten free self raising flour |
| 1/4 cup tap water |
Directions
- 1
- Sift all dry ingredients into a large glass or stainless steel bowl.
- 2
- Whisk together well to ensure all flours are combined.
- 3
- Add the choc chips and mix into flour blend.
- 4
- In a separate jug add the maple, yeast and warm water. Do not stir. Let the mixture sit for 5-10 minutes or until the yeast has 'foamed' - it may look as though the yeast has separated from the maple when looking at the jug from the side. This is ok.
- 5
- Make a well in the dry ingredients and add the egg, milk and olive oil.
- 6
- Add the yeast mixture.
- 7
- Combine all ingredients well, as the mixture comes together keep it together by folding into a large ball shape.
- 8
- Cover with a clean tea towel and let stand for 40 minutes in a warm, draught free space.
- 9
- After the first 40 minutes, line a baking tray (approximate 20x22cm) or lamington tin with two layers of grease proof paper.
- 10
- Remove the ball of mixture and gently form a pressed rectangular shape, no less than 6-7cm in height.
- 11
- Use a sharp knife to score the rectangle you've created and then cut into 9 equal squares.
- 12
- With clean hands, gently roll each piece into a ball and place back in the tray. As you roll the balls, line them up touching the bun you rolled before - so that you end up with a grid of 9 touching buns.
- 13
- Set aside in a draught free, warm space for a further 60 minutes.
- 14
- Preheat fan forced oven to 200 degrees Celsius.
- 15
- At 50 minutes, in a small bowl whisk the extra self raising flour and water together until a thick paste forms.
- 16
- Spoon the mixture into a piping bag or zip lock bag. If using a zip lock bag, pinch one of the corners and make a very small incision.
- 17
- Carefully pipe the mixture long ways along the middle of each bun, and then across each bun.
- 18
- Bake in the oven for 25 minutes.
- 19
- Using oven mits, pick up the grease proof paper and place onto a wire rack to cool.
- 20
- Serve warmed or store in an airtight container for 2-3 days.
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