Gluten Free Hot Cross Buns

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


  1. Place everything but the coconut flour into a bowl and stir well.
  2. Roll them into 12 even buns. Place them on top a baking tray lined with baking paper.
  3. 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.
  4. Bake in the oven for 20 minutes at 180C.
  5. Serve with fresh berries and yogurt.



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