When Easter time comes and all you can do is think of those chocolate eggs and hot cross buns! Then you start to think of the sugar, the calories, the guilt and how to avoid eating them.
Well no need to worry with these healthy hot cross buns! No added or refined sugars (if you opt out of using choc chips), whole flour, no butter, good oils and a lot less calories than your supermarket brands!
I researched a number of recipes, initially from Well Nourished and a few others but most called for yeast and butter. Since I don’t like using butter and don’t have the time to prove yeast and dough, I used a couple of recipes combined then changed some ingredients, hoping it would work. And to my surprise it did! So my recipe has no butter, no sugar and uses Extra Virgin Olive oil (Heart-y Health 🙂 ) and organic sweetener instead. Try and use organic where you can.
See you never have to miss out!
This recipe makes 10 muffin sized hot cross buns.
Thanks to Well Nourished again for their idea on the glaze and cross. Perfect! Although I did add to the cross ingredients to sweeten a little.
- 1 1/2 cups Wholemeal SR flour
- 1/2 cup skim milk
- 1/4 cup sugar free maple syrup (can use rice malt & even add 1 tsp sweetener)
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Baking powder
- 1 tsp bicarb soda
- 1 tsp apple cider vinegar (can use lemon juice instead)
- 1 tsp ground cinnamon
- 1/2 tsp all spice
- 1/2 tsp pumpkin spice (however can use all spice here as well)
- 1 tsp organic vanilla essence
- Optional: 1 tsp cocao for chocolate flavoured hot cross buns,
- 1/4 cup dark chocolate chips
Glaze: 1 tsp cinnamon, 1 tsp organic sweetener and water.
Cross: Make a paste using white spelt flour, water and maple syrup to sweeten to liking.
Pre heat oven to 180 degrees Celsius.
In a large bowl, sift flour but add flakes back in.This just makes for a smoother mixture by breaking down the flour.
In a blender or food processor, place milk, maple syrup, olive oil, baking powder, bicarb soda, apple cider vinegar, cinnamon, all spice, pumpkin spice and vanilla essence.
Blend on short bursts until mixed well.
Make a well in the centre of the dry ingredients and carefully pour wet mixture into it and fold gently.
Add the sultana’s and choc chips if using and fold through gently just until mixed evenly. Don’t mix too much as this can make the mixture dry or tough.
Spray oil with Extra Virgin Olive Oil, into a muffin tray. Spray at least 10 as this is roughly how many the mixture will make.
Spoon mixture, dividing into muffin tins evenly to make about 10.
Cook on 180 degrees Celsius for 15-20 minutes. Check at 15 minutes as you want them soft in the middle and not over cooked. Prick with a skewer and if it comes out clean it’s ready.
Whilst hot cross buns are cooking, mix your glaze in a small bowl and your mixture for the cross in another.
Remove buns from oven when cooked and glaze whilst hot. Once glaze has soaked in and buns have slightly cooled add your crosses to the top. You can do this by cutting a corner of a sandwich bag, placing the mixture inside and squeeze the bag so they mixture goes down to the cut corner. Pipe on your crosses.
Serve hot or cold. I used light cream cheese instead of butter however an organic jam or whipped cream might be nice also.
I store mine in the refrigerator and reheat hot. If storing in an air tight container in the cupboard, remember they will only last a couple of days as they may sweat and go off.
Enjoy your NOT GUILTY Hearty Healthy Hot Cross Buns!