Today, I share with you a recipe for my hot cross buns. This recipe was developed because of my own food intolerances – I like to find creative ways to still enjoy in festive treats such as these, without suffering the consequences of eating something that doesn’t agree with me.
Hot cross buns have always been a special treat for me, something my dad always bought to enjoy at breakfast the week before Easter. I have fond memories of toasting them, smearing with butter and lashings of blackcurrant jam, perhaps not the healthiest breakfast but the point is this was a treat, it happened once a year, I savoured them, enjoyed them and didn’t have an ounce of guilt gobbling them up…. It probably helps I was ten at the time and wasn’t too concerned with the nutrient density of food.
Anyway, the general theme of today’s post centres upon the simplicity of my ten year old self, and that my friend is one of mindful eating.
Many people may be mistaken to think I am the food police, that I believe everyone should have a gluten-free/ dairy-free/ sugar-free existence, the reality is each and everyone of us are uniquely different, something we should celebrate in, this however, also means our nutritional needs are just as unique as us.
I don’t believe in unnecessary sacrifice if it isn’t warranted based on your signs and symptoms. However, what I do advocate is that we connect our hunger and appetite with our head. That we stop and connect with our human body before we take a mouthful, to breathe and be grateful for the food we are about to consume – Awareness, not deprivation, informs what you eat.
So, this Easter – don’t deprive yourself of some treats if you feel it will nourish your soul… just do it mindfully. Because as the wonderful Geneen Roth says “We don’t want to EAT hot fudge sundaes as much as we want our lives to BE hot fudge sundaes. We want to come home to ourselves.” So if you find yourself devouring all your Easter eggs in one go, maybe stop to think about what you’re feeling at the time and what you might be disconnecting from.
Have a safe and enjoyable Easter – be kind to yourself – remember guilt will do you far more harm than eating a chocolate Easter egg or a couple of hot cross buns.
For those of you with an allergy, this recipe is a real winner… thinking I should make some for my dear old dad.
Love & Light,
Hot Cross Bun Recipe (Gluten free, dairy free, & vegan option):
1. 1 cup brown rice flour, 1 cup sorghum flour (Can be purchased in Christchurch here, Auckland here, buckwheat may work but I haven’t tried!) 1 & 2/3 cup tapioca flour. (Plus a little extra brown rice for flouring board), 2 tsp of xanthum yum (bought from health food store, or try 1 tbsp of psyllium husk, 1 tsp of gluten free baking powder (I was scared it wouldn’t rise!)
2. Zest of 1 orange, 1 c of sultanas, 1/3 c of currants.
3. 1 tbsp of cinnamon (yes, a lot!) , 1 tsp of ginger, 1 tsp of mixed spice, 2 tsp of nutmeg, 1/2 tsp of cloves, 1 tsp of vanilla powder or essence
4. 150 ml warm water, 1 tbsp of dry active yeast, 1/3 c of coconut sugar.
5. 1 c of coconut milk, 2 eggs (or flaxseed eggs)
6. 1 tsp of lemon juice
7. 2 tbsp of brown rice flour
Approx 1/4 c of water (or until it forms a doughy paste)
Step 1) Simply sieve the ingredients in 1 together, fold the ingredients in 2 & 3.
Step 2) Mix the yeast, warm water (not hot) and sugar together – let this sit for 30 minutes until the yeast has gotten frothy.
Step 3) Mix ingredients in 5 together well, then mix everything together well and add lemon juice.
Step 4) Once well mixed, leave it to sit in a warm place with plastic bag over it for at least 2 hours – I left mine over night.
Step 5) Turn out the dough onto a wooden board dusted with brown rice flour, knead a little until dough no longer really sticky on outside.
Step 6) Make into two sausage like logs, divide into 12 buns
Step 7) Make up white crosses and pipe onto buns.
Step 8) Place baking paper over an oven tray and let the buns sit in a warm (put not hot place for 20 minutes) with plastic bag over it.
Step 9) Place in a pre-heated 200 degree oven, bake for 30 – 40 minutes.