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Raw hot cross buns
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Raw Hot Cross Buns

These raw hot cross buns are a great, healthy option for Easter. They taste just like traditional hot cross buns, and they look amazing too!
Category Dessert
Cuisine Raw, Vegan
Tags dairy-free, egg-free, gluten-free, low-fat, soy-free, sugar-free
Prep Time 1 hour
Cook Time 40 minutes
Drying time 8 hours
Total Time 9 hours 40 minutes
Makes 25 buns (12 serves)
Calories 349kcal
Author The Raw Food Kitchen

Ingredients

Dough

  • 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)

Glaze

  • 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)

Cross

  • 1 cup cashews , soaked 1 hour (140g)
  • ½ cup water (125g)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract
  • 3 squirts stevia (1 squirt = ~20 drops)
  • Zest and juice of half a lemon
  • 4 tbsp coconut oil (60ml)
  • 1 pinch salt

Method

Dough

  • 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).

Glaze

  • Blend ingredients in high-speed blender until smooth (will be quite thick).

Cross

  • 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.

Preparation

  • Before: Soak raisins, apricots and cashews for 1h
  • During: 40m
  • After: Dehydrate for ~8h
  • Need: Blender, dehydrator

Nutrition Information

Serving: 100g (2 buns); Calories: 349kcal; Carbohydrates: 22.5g; Protein: 9.8g; Fat: 26.1g; Saturated Fat: 6.1g; Polyunsaturated Fat: 6.2g; Monounsaturated Fat: 11.8g; Sodium: 206mg; Potassium: 445mg; Fiber: 7g; Sugar: 8.8g; Vitamin A: 150IU; Vitamin C: 14.9mg; Calcium: 130mg; Iron: 2.7mg