Healthy Chocolate Orange Hot Cross Bun (Vegan, Refined Sugar-free)

Thursday, March 24, 2016

Hot cross buns are my favourite festival food in a year. However, store bought ones are usually made with loads of butter and sugar. So, I decided to make by my own starting from last year. And this year, I'm really satisfied with this recipe, so I decided to share with you all. One thing I love about homemade food is that I can make any flavors according to my preference, I added orange zest and chocolate coz this is just a winning combo! Here comes the recipe and I wish you all a very happy Easter :)




Recipe adapted from Grow Cook Bake

Ingredients:

For the dough:

500g wholemeal spelt flour
7g active dried yeast
1/2 tsp sea salt
2 Tbsp coconut sugar
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1 tsp pumpkin spice
zest of 2 oranges
80g dried cranberries
80g raisins
180ml unsweetened almond milk
40g melted coconut oil
70ml orange juice
2 Tbsp drinking chocolate (I used the one from Raiz The Bar)

For the cross:

1/4 cup any flour (I used buckwheat flour, you can also use almond flour or oat four or more spelt four)
1/4 cup water
1 tsp coconut sugar (optional)


Directions:

  1. In a large bowl, mix together the flour, yeast, salt, coconut sugar, spice, orange zest and raisins.
  2. In another bowl, place the melted coconut oil, almond milk and orange juice and mix well. 
  3. Add the wet ingredients to the dry ingredients, knead the dough for about 10 minutes. If you find it to sticky add a spoonful of flour, or if too dry add a splash of milk.
  4. Place the dough into a bowl and let it rest for an hour or two in a warm spot with a tea towel on top. Once doubled in size then knead the dough then split into 12. Form balls, making sure the top is smooth, tucking under the bottom of the bun and place on a lined baking tray with an inch gap between each bun.
  5. Heat the oven to 200C while leaving the buns to rise again for 20-30mins. 
  6. To make the crosses combine the flour, coconut sugar and water and pour into a piping bag (or a seal bag with the corner cut off), then pipe the mixing making a cross on top of the buns.
  7. Bake for 15 minutes. Cool on a wire rack then enjoy! You can keep them in the freezer for up to a month :)


And here is how my Easter breakfast looks like :P
Black currant raw tigernut porridge served with this healthy little hot cross bun!




Or you can serve it with nice cream, turning it into a luxurious Easter dessert!








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