Raw Hot Cross Buns - These healthy Raw Hot Cross Buns are vegan, refined sugar free and gluten free. Soft and springy with lemony-cashew cream crosses. - Bun: almond meal, coconut flour, + 2 tbsps. coconut sugar, cacao powder, grated apple, large Medjool dates, pitted (about 78g), psyllium husks, + 2 tbsps. almond milk, sultanas, cinnamon powder, mixed spice, zest of half an orange, couple of good pinches himalayan salt, Cross: cashews, soaked in water for 2-8 hours (till soft), water, juice of half a lemon, 100% pure maple syrup, coconut oil, liquid, whole vanilla bean (or 1 ½ tsp vanilla extract), pinch of Himalayan salt, Bun: Place all but sultanas in a food processor and whiz till a dough forms.; Transfer to mixing bowl, mix in sultanas.; Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, and then cut into 16 even squares.; Using your hands shape squares into ‘buns’.; Place buns on a dehydrator tray, or a baking sheet.; Baste with maple syrup.; Dehydrate for 4 hours at 45°C, or bake on a very low heat in your oven for 1 hour.; Cross: Drain cashews, blend everything in blender till smooth.; Spoon mixture into a piping bag, then pipe on crosses over the dehydrated buns and allow a few minutes to set.; Store in an airtight container for about a week.; - Original recipe from Ascension Kitchen
Raw Hot Cross Buns
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These healthy Raw Hot Cross Buns are vegan, refined sugar free and gluten free. Soft and springy with lemony-cashew cream crosses.