Hot Cross Buns 2 versions 3 Flavours (gluten free, dairy free, soy free sugar free, fructose friendly, Paleo)

Its Easter Time and the smells of Hot Cross Buns are everywhere yummy!


There are so many varieties to choose from these days chocolate, fruitless, traditional, gluten free, double choc and more.

The last time i had a Hot Cross Bun was before i was diagnosed with fructose malabsorbtion over 4 years ago. I have never eaten a gluten free bun as they are usually full of dried fruit (fructose over load) soy which i don’t tolerate or sugar which i have recently quit eating. So i was a little excited  and nervous to make some  as, i didn’t think i would remember what they would taste like.

Chase and attempted a batch of Hot cross buns after dinner. He loves helping me in the kitchen, though mostly with the tasting part.

Paleo Hot Cross Buns


makes 8 small

  • 1.5 cups ground almonds*
  • 1/4 tsp bicarb soda
  • 1/8 cup light olive oil
  • 1 heaped tbs rice malt syrup
  • zest from 1/2 an orange
  • 1 free range egg
  • sprinkle cinnamon
  • sprinkle mixed spice
  • tiny amount of sultanas chopped

Preheat oven to 160°

Combine all ingredients together in a bowl and mix well
Use a teaspoon to scoop small balls on to a lined baking tray
Bake for 20 mins or until golden
Allow to cool
Drizzle cacao sauce crosses on top

* I just popped whole almonds into my food processor till ground

These are chewy and moist almost like biscuits

Is one lot of Buns not enough!

I woke up early this morning couldn’t stop thinking about Hot Cross Buns i loved the first recipe we did but it just wasn’t the right texture and Chase didn’t really like them so now it was a challenge for me to make a new batch.

This is the recipe that inspired me


Hot Cross Buns the second time


First Ingredients

    • 1 free range egg
    • 350ml warm water
    • 2 tbl coconut oil melted
    • 3 cups gluten free flour (i used 1.5 cups white rice flour, 3/4cup cornflour, 3/4cup tapioca flour)
    • 1 1/2 Tbl Xanthum gum *
    • 1/2 cup Buckwheat Flour *
    • 1 tsp salt
    • 1 tbl rice malt syrup *
    • 1 tbl active yeast

Second Ingredients

  • 1/2 zest of an orange
  • 1 tbl cinnamon
  • 1 tbl mixed spice
  • 1/4 cup rice malt syrup
  • blueberries or sultanas or any other fruit you can tolerate

Pre heat your oven to 50° for 15 mins and switch off (you will leave your hot cross bun mix to rise in there soon)
Combine the first lot of ingredients into a bowl and mix all together using your hands to form a stretchy dough. (It take about 10mins) its a little messy but fun
Add the second lot of ingredients to the bowl and mix to combine
Line a tray with baking paper and spoon the mixture into small bun sizes can get a little sticky you may need to use your fingers
Place the tray into the oven that has been warmed and switched off for 30 mins to rise
Take the tray of buns out and leave on the bench until the oven has preheated the to 180°
Bake for 20 mins or until golden
Remove from the oven and cover with a tea towel for 10 mins, so the steam keeps the moisture in.
Drizzle Cacao sauce crosses on top, when cooled


* These products can be found in the health food isle in Coles or Woolworths
you could replace the egg with chia seeds
we made a blueberry version and a sultana version
dont expect these to be like gluten hot cross buns they will be hard and a different texture
Best served warmed pop in the microwave for 10 secs

Little Chase was very happy with these ones, I think the blueberries really made these work.

Happy Easter



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