Note: This blog post may contain ads and affiliate links. If you don't wish to support my site, please don't click on any ads or affiliate links. This will ensure that I don't receive any income while you're using my site. Affiliate links turn orange when you hover over them. Thank you!
What do you make for Easter when you’re eating raw vegan, and you want to go easy on the chocolate?
How about these amazing raw hot cross buns?
Although I can’t particularly remember what the baked version of these tastes like, my partner swears they taste just like traditional hot cross buns, which is very cool.
They smell pretty awesome when they’re dehydrating, that’s for sure.
And they look amazing too!
This is another fantastic recipe for using almond pulp leftover from making your own raw almond milk.
And although you might only want raw hot cross buns at Easter, I reckon you could turn this mix into some pretty awesome fruit buns or date scones for eating at any time of year.
Now there’s another experiment for my ever growing list.
I took the opportunity to involve the kids with making this recipe, and it worked really well.
There were lots of things to measure out, or add to the bowl, or just pass over, and I think they had fun helping.
Unfortunately I still couldn’t manage to convince either of them to eat any.
Oh well, more for me I guess.
I enjoyed mine last night with coconut vanilla ice cream, and I think they’d go really well with some raw banana custard too.
I’ve also discovered that the leftover cross icing makes a great butter alternative, when slathered on generously, and it would make a fantastic lemon icing for all kinds of sweet treats.
I even tried a raw hot cross bun with a layer of raw orange marmalade through the middle, and that really worked as well.
So many ways to enjoy them!
My only challenge is knowing when to stop.
This is a recipe I’m going to be playing with again for sure.
Raw Hot Cross Buns
- 1 cup psyllium husk (75g)
- 2 cups almond pulp , leftover from making almond milk (320g)
- 3 tsp cinnamon (15ml)
- 3 tsp mixed spice (15ml)
- 1 tsp vanilla bean powder
- 1 cup sultanas / golden raisins , soaked to soften (80g)
- 1/2 cup medjool dates , finely chopped (120g)
- 1/2 cup flaxseed / linseed meal (110g)
- 1 tsp salt
- Zest and juice of one orange
- 1/2 cup water (125g)
- Juice of one lemon (50ml)
- 1/4 cup dried apricots , soaked until soft (40g)
- 1/4 cup water (60ml)
- 3 squirts stevia (1 squirt = ~20 drops)
- Combine all ingredients in a bowl, stir to combine, add water and work the ingredients with your hands until you get a dough consistency.
- Mould into a flat square shape and cut into 25 buns.
- Dehydrate at 40°C for ~8 hours, basting two or three times with glaze (see below).
- Blend ingredients in high-speed blender until smooth (will be quite thick).
- Blend all ingredients except for the coconut oil in a high-speed blender.
- Add coconut oil and blend again. Add a little more water to help it blend if required, but keep the mixture as thick as possible.
- Pour into a container and keep in fridge for 1-2 hours to allow it to set a little further.
- Pour into a piping bag and "ice" the hot cross buns.
- Before: Soak raisins, apricots and cashews for 1h
- During: 40m
- After: Dehydrate for ~8h
- Need: Blender, dehydrator
- If you don’t have almond pulp you can use almond meal, or make your own by processing 1 cup of almonds in a food processor until finely ground.
- Vanilla powder is just ground up dried vanilla beans. You can make your own vanilla powder by air drying vanilla beans for a month or two, and then grinding them finely in a spice or coffee grinder. Or you can save yourself the trouble and buy something like Loving Earth’s Vanilla Powder. You can also just use 2-4 tsp of vanilla extract instead.
- The glaze goes on quite thick, but will dry to a thin layer after an hour or two in the dehydrator, ready to add another coat.
- Any leftover glaze will keep in the fridge for a week or in the freezer. Same goes for the cross icing mixture, which makes heaps too much for just 25 buns.
- For an instant piping bag, use a small ziplock bag, spoon some icing mixture into it, seal it up, and clip a tiny amount off one corner. Squeeze the bag and voila! An instant (and disposable) piping bag.
- These buns taste best warm (but they’re still really nice cool as well). Serve with ice cream, custard, cashew cream, marmalade or leftover cross icing mixture.
Want more great recipes like this?
Sign up for email updates and get them delivered straight to your inbox.Yes please!
Have an awesome day!