Something that I have always loved during the Easter period are Hot Cross Buns... but unfortunately Germany seems to be in short supply...
Here I have created a simple yeast, dairy and gluten free version that may be slightly different to the ones you know, but are undoubtably delicious!
My Hot Cross Buns combine the tradition ingredients such as cinnamon and raisins with new, added, unexpected undertones of apple, orange and almonds.
Enjoy my foodie friends and be sure to tag me if you recreate.
I would absolutely love to see!
Love Alex, Ballerina Bites. xx
1 1/2 cups quick oats
1/2 cup buckwheat flour
1/4 cup coconut sugar
1 1/2 tsp ground cinnamon
1/4 tsp baking powder
1/3 cup plant based milk
1/4 cup apple sauce
1 heaped tsp almond butter
zest of 1/2 orange
1/4 cup raisins
40g vegan white chocolate
Pre-heat oven to 160 degrees celsius, conventional heat and line a tray with baking paper.
In a food processor, process oats until a flour.
Add in buckwheat, coconut sugar, cinnamon, baking powder and pulse until combined.
Next add in milk, apple sauce, almond butter, orange zest and continue processing until a dough is formed.
Transverse dough into a bowl and stir in raisins. (You made need to use your hands).
Roll into 9 evenly sized balls and slightly flatten.
Bake for 15- 20min and allow to cool completely.
Melt chocolate and transfer into a piping bag.
Pipe a cross onto each bun.
Allow chocolate to set before devouring! Makes 9 buns.