Hot Cross Buns with Date Caramel - Vegan & Gluten Free! https://thesourcebulkfoods.co.nz/wp-content/uploads/2020/03/SOCIAL_VEGAN-GF-HOT-CROSS-BUN-RECIPE.jpg Gluten Friendly, Vegan Friendly, Snacks BUN 1 tbs chia seeds 1 tbs linseeds 4 tbs water 2 ripe bananas, about 300g when peeled 8 medjool dates 85g maple syrup 3 tbs olive oil 150g brown rice flour 160g banana flour 1 tsp vanilla bean powder 3 tsp wattleseed (or you can replace with an extra tsp of vanilla, a tsp of cinnamon & a tsp of allspice) 1/2 tsp ground cloves 2 tsp baking powder 1 tsp baking soda Pinch of salt 160g sultanas CROSS 65g icing sugar 1 to 2 tsp lemon juice DATE CARAMEL 300g medjool dates, pitted 60g tahini 1/2 cup boiling water 85g maple syrup Big pinch of salt GLAZE 85g maple syrup 40g olive oil 1 tsp wattleseed or vanilla powder TO SERVE Coconut Yogurt Banana Chips To make buns, pre-heat oven to 180°C. Grease a rectangle slice tin with olive oil. Combine the chia, linseed and water in a small bowl and leave to sit for a few minutes. In a large food processor, place the soaked chia and linseed, bananas, dates, maple syrup and olive oil. Process until thoroughly combined and smooth. In a large mixing bowl combine the brown rice flour, banana flour, vanilla, wattleseed cloves, baking powder, bicarb, salt and sultanas. Add the wet banana mix and use your hand to finish bringing the dough together but do not over-mix. Be gentle with the dough to keep it as long as possible. Weigh your dough and divide that weight by 8, then weigh out your 8 portions and roll into smooth balls. Place in a greased tin. Use the end of a spoon to make a cross indentation, about 2mm deep, into the top of each bun. Bake for 25-30 minutes, or until browned and cooked through. Meanwhile, make the glaze by combining the maple syrup, olive oil and wattleseed and mixing well. Brush the warm Hot Cross Buns with the glaze, going over them twice. Allow to cool Make the cross icing by combining the icing sugar with a little of the lemon juice at a time until you have a thick paste. Use a piping bag or small spoon to fill the cross indentation on top of each bun. Allow to set. To make the date caramel, combine all ingredients in a food processor and process until very smooth, scraping down the sides as you go. Store in a sealed jar in the fridge for up to 10 days.Best enjoyed on the day of baking, or otherwise cut in half and toasted under a grill. Serve with date caramel, coconut yogurt and banana chips. PT45min Prep, 30min BakeM
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Hot Cross Buns with Date Caramel – Vegan & Gluten Free!

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Hot Cross Buns with Date Caramel – Vegan & Gluten Free!

INGREDIENTS

BUN
1 tbs chia seeds
1 tbs linseeds
4 tbs water
2 ripe bananas, about 300g when peeled
8 medjool dates
85g maple syrup
3 tbs olive oil
150g brown rice flour
160g banana flour
1 tsp vanilla bean powder
3 tsp wattleseed (or you can replace with an extra tsp of vanilla, a tsp of cinnamon & a tsp of allspice)
1/2 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
Pinch of salt
160g sultanas

CROSS
65g icing sugar
1 to 2 tsp lemon juice

DATE CARAMEL
300g medjool dates, pitted
60g tahini
1/2 cup boiling water
85g maple syrup
Big pinch of salt

GLAZE
85g maple syrup
40g olive oil
1 tsp wattleseed or vanilla powder

TO SERVE
Coconut Yogurt
Banana Chips

TIME

45min Prep, 30min Bake Minutes

SERVES

Makes 8 Buns

DIFFICULTY
METHOD

To make buns, pre-heat oven to 180°C. Grease a rectangle slice tin with olive oil.

1

Combine the chia, linseed and water in a small bowl and leave to sit for a few minutes. In a large food processor, place the soaked chia and linseed, bananas, dates, maple syrup and olive oil. Process until thoroughly combined and smooth.

2

In a large mixing bowl combine the brown rice flour, banana flour, vanilla, wattleseed cloves, baking powder, bicarb, salt and sultanas. Add the wet banana mix and use your hand to finish bringing the dough together but do not over-mix. Be gentle with the dough to keep it as long as possible.

3

Weigh your dough and divide that weight by 8, then weigh out your 8 portions and roll into smooth balls. Place in a greased tin. Use the end of a spoon to make a cross indentation, about 2mm deep, into the top of each bun.

4

Bake for 25-30 minutes, or until browned and cooked through.

5

Meanwhile, make the glaze by combining the maple syrup, olive oil and wattleseed and mixing well.
Brush the warm Hot Cross Buns with the glaze, going over them twice. Allow to cool

6

Make the cross icing by combining the icing sugar with a little of the lemon juice at a time until you have a thick paste. Use a piping bag or small spoon to fill the cross indentation on top of each bun. Allow to set.

7

To make the date caramel, combine all ingredients in a food processor and process until very smooth, scraping down the sides as you go. Store in a sealed jar in the fridge for up to 10 days.

Best enjoyed on the day of baking, or otherwise cut in half and toasted under a grill. Serve with date caramel, coconut yogurt and banana chips.

8

Snacks

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