One of my favourite gluten-free writers is Madeleine Shaw and therefore, with Easter very much on its way, I decided to try out her recipe for paleo chia hot cross buns.
As the name suggests, one of the ingredients in this gluten-free take on the Easter classic is chia seeds. And as it’s a gluten, dairy and grain free recipe, the other key ingredient is ground almonds (one of my favourite ingredients for gluten-free baking).
The recipe was really simple – you literally combine all of the ingredients together in a bowl (no Magimix required!), roll the mixture up into round balls and place them onto a pre-greased baking tray.
To get the hot cross bun ‘cross’, I mixed together buckwheat flour (instead of coconut flour) with water to make a paste, which I then painted onto the individual buns before popping them into the oven.
They definitely don’t taste like normal hot cross buns, but they are really tasty if I do say so myself! As a gluten-free alternative to shop-bought hot cross buns, I’d definitely use this recipe again. I’ve listed both the recipe and a link to Madeleine Shaw’s site below. Do let me know if you try the recipe out – I’d love to hear how it went for you.
- 300g of ground almonds
- 1/2 tsp of bicarbonate soda
- 55g of coconut oil
- 3 tbsp of honey
- 1 tbsp of chia seeds
- The zest of 2 clementines
- 2 eggs
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 50g of raisins
- 50g of sultanas
- 1 tbsp of coconut flour
- Place everything but the coconut flour into a bowl and stir well.
Roll them into 12 even buns. Place them on top a baking tray lined with baking paper.
Place the coconut flour into a bowl, add a tsp of water at a time until a paste forms. Use this to paint the cross on top.
Bake in the oven for 20 minutes at 180C.
Serve with fresh berries and yogurt.