Hot Cross Buns

Gluten Free, Dairy Free, Vegan
Makes 13

Preheat the oven to 80°C

2 cup hot water
2 cup cold water
4 tsp white sugar
7 tsp yeast

Place the hot water and sugar into a bowl, whisk to dissolve the sugar. Add the cold water and yeast, whisk again. Leave for 5/10 minuets until the yeast has activated and is starting to rise.

3 ½ cups almond meal
¾ cup coconut flour
2 cup rice flour
1 cup panela sugar or brown sugar
1 cup dried cranberries
1 cup dried apricot pieces
1 cup currants or raisins
4 tsp cinnamon
4 tsp ginger
2 tsp salt

Combine all dry ingredients. Add the yeast mixture and fold until well combined.
Oil your muffin tins. Spoon the dough into the tins. Sprinkle Fancy Shred Coconut on the top. Be aware the mixture is quite wet, this is normal.

Bake for 20mins at 80°C then turn oven up to 200°C for a further 30mins.

Serve warm.





Follow my food journey on or


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s