Deliciously spiced and made with wholemeal flour, this is my Homemade Hot Cross Bun Recipe!
I love using spices to enhance the flavours of dishes we make at home - sweet AND savoury.
This is my modern twist on an old time classic.
I don't think the 'treats' we enjoy during festive times of the year should necessarily be associated with bad eating.
There are so many little swaps, switches and adjustments
we can make to ALL the classic dishes to make them healthy, but keep them tasty!
Try out this recipe for the upcoming Easter holidays and let me know what you think!
Nothing beats the smell of fruity hot cross buns straight out of the oven!
- 2 Cups Wholewheat Flour
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Himalayan Salt
- 1/2 Tsp Cinnamon
- 1/4 Tsp Garam Marsala
- 1/2 Tsp Nutmeg1/4 Tsp Ginger
- 1 Tsp Vanilla Extract
- 1 Egg
- 1/4 Cup Macadamia Oil
- 1/2 Cup Natural Yoghurt
- 1/4 Cup Oat Milk
- 1/2 Cup Honey
- 1 Tbs Date Spread
- 1/2 Cup Craisins
- 1 Cup Dried Fruit Medley
1. Preheat oven to 160 degrees celsius fan forced.
2. Grease muffin tray with macadamia oil in a mould of your choice.
(Square is best for hot cross bun style)
3. Combine the flour, salt, spices and baking soda together in a bowl.
4. Using another bowl, combine the egg, vanilla extract, yoghurt, milk, honey and date spread until it forms a smooth paste.
5. Slowly add the wet mixture into the dry mixture and combine until smooth.
6. Stir through the dried fruit and craisins then place in the muffin tray and bake for 15-20 minutes until cooked through.
Hot Cross Bun Crosses:
To make the crosses:
Make flour paste:
- 1/2 cup plain flour
- 4 to 5 tablespoons water
Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
Spoon into a small snap-lock bag. Snip off 1 corner of bag.
Pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes, or until buns are cooked through.
6-12 depending on the size of your muffin tray!