No Yeast Hot Cross Buns
Plant-based, Vegetarian, High Protein
Makes: 10 buns
Quick and easy no yeast hot cross buns soft and fluffy and hopping with goodness. Made with nutritious gluten-free and dairy-free ingredients such as cassava flour, oat flour, coconut sugar and almond milk.
1/2 cup raisins
1/4 cup warm water
1-½ cup cassava flour
1/2 cup oat flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoons allspice
1/2 teaspoon salt
1/4 cup almond milk
3 large whole eggs
1/3 cup butter, room temperature
1 egg beaten for glazing
1/3 cup vegan white chocolate chips
3 tablespoons can coconut whipping cream
Hot Cross Buns Crossing:
Preheat your oven to 350F (180C) and line a baking pan with parchment paper.
Place the raisins into a bowl and add the hot water and set aside.
In a large bowl, add the cassava flour, oat flour, coconut sugar, baking powder, cinnamon, allspice, and salt. Set aside.
In a large mixing bowl, blend with an electric mixer the milk, eggs, and butter. Add the flour mixture and blend until combined. Drain water from raisins and add the mixture. Stir or blend until combined.
Use an ice-cream scoop and place dough onto the prepared baking pan about 1/2-inch apart. Slightly roll each piece of dough in hand to form a ball. Glaze the top and sides of the hot cross dough balls with the egg wash.
Bake for 15 - 18 minutes or until lightly golden brown. Remove from the oven and let it cool before serving.
Prepare the crossing mix: In a medium microwave-safe bowl, melt the chocolate chips for about 30 seconds. Add the coconut cream and mix until smooth. Transfer the crossing paste into a piping bag with 1/4-inch round tip. Apply crosses to the top of the rolls. Serve and enjoy!