Cook Time: 15 minutes
Yield: 8 buns
- 275g spelt flour
- 2 scoops (25g) Pure Unflavoured Organic Whey Protein
- 3 tbsp coconut palm sugar
- 1 tsp fast action yeast
- ½ tsp salt
- 2 tsp mixed spice
- 65g chopped apricots*
- 55g currants
- 150ml unsweetened almond milk
- 25g melted coconut oil
- 1 egg
For the crosses:
- 40g spelt flour
- 20g almond milk
- 1 egg cup of boiled water
- 1 pinch mixed spice
- 1 tsp coconut palm sugar
- Per serving (1 hot cross bun):
- Kcals: 223
- Protein: 8.4g
- Fibre: 3.5g
- Carbohydrates: 36.5g
- Sugars: 10.2g
- Fats: 5.7g
Traditionally, hot cross buns are sugary little treats that taste amazing but contain very little protein, or any nutrients for that matter. This recipe takes those traditional flavours, but adds a nutritious twist which is guaranteed to get your mouth watering! We’ve substituted the usual sugar for coconut palm sugar, a natural sugar made from the sap of coconut plants. The best thing about coconut palm sugar is that it retains a lot of the nutrients found in the coconut palm such as Iron, Zinc and Potassium and so provides a much more nutritious alternative to refined sugars. And guess what? Each hot cross bun is also packed with 8.4g of protein. This recipe is definitely too good just to make at Easter; you’ll be making these all year round
It is important to note that although most of our recipes are gluten free; this particular recipe contains spelt flour. Although this flour is incredibly rich in nutrients and minerals – it is not gluten free. However, many people with an intolerance are absolutely fine with spelt as it’s picked at a very young grain and so doesn’t have much time to ferment. Please do bear in mind that it is not certified gluten-free.
- *If you don’t like the sound of apricots, why not try this recipe with another dried fruit such as cranberries?
- *Once the buns are out of the oven you can brush them again with the sugared water to make them shiny.
- Combine the flour, protein, yeast, salt and mixed spice in a large bowl.
- In a separate bowl, whisk the egg with the melted coconut oil and almond milk.
- Slowly add the egg mixture into the flour.
- Fold in the apricots and currants until it becomes a dough.
- Place the dough in a well-oiled bowl and leave to rest in a warm place for 1 hour until it has risen.
- Knead the dough for 5 minutes and then cut into 8 equal balls.
- Place on a lined baking tray and leave to rise in a warm place for a further 20 minutes.
- Preheat oven to 180 degrees (fan).
- To make the white crosses, mix the almond milk and remaining spelt flour together to form a dough. Roll these into long sausages.
- Make up the sugared water and once the buns have risen for 20 minutes brush a little over the top of each and place the sausages in a cross to form that iconic hot cross bun pattern!
- Place the buns in the preheated oven for 15 minutes until golden*