Vegan and Gluten Free Hot Cross Buns

9 hot cross buns

1 tbsp ground flax seeds  

3 tbsp water

300ml unsweetened plant-based milk 

2 ¼ tsp active dry yeast

4 tbsp coconut sugar (plus 1 tsp)

2 tbsp vegetable oil

½ tsp apple cider vinegar

2 tsp lemon zest, grated

2 tsp orange zest, grated

370g Amisa Brown Rice Flour

¾ tsp xanthan gum

2 tsp gluten free baking powder

¾ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp salt

65g raisins

35g currants 

For the topping

1 tbsp apricot jam

1 ½ tsp water

40g icing sugar

⅛ tsp vanilla extract 

1 tsp unsweetened plant-based milk 

  1. Line a 9×9 inch baking dish with parchment paper and set aside.
  2. Prepare the flax egg by whisking together the ground flax seeds and water in a small bowl. Set aside to thicken.
  3. In a separate medium bowl, add the yeast, 1 tsp sugar and 300ml plant-based milk. Stir and set aside for 10 minutes.
  4. In another large bowl, add the flour, xanthan gum, baking powder, cinnamon, nutmeg, salt, and 4 tbsp sugar. Whisk until everything has combined, and set aside.
  5. Once the yeast has risen, add the flax egg, oil, apple cider vinegar, lemon zest, and orange zest to the yeast mixture and stir.
  6. Pour the yeast mixture into the flour mixture and gently whisk for 3 minutes.
  7. Add the raisins and currants and mix until they have been evenly distributed into the dough.
  8. Remove the dough from the bowl and separate into 9 balls using your hands. Be sure that your hands are well-oiled when shaping the buns – the dough is sticky! Carefully place them into the prepared baking tray, leaving a small space between each one.
  9. Cover the baking tray with a kitchen towel and place it in a warm, draft-free area to proof for 1 hour.
  10. Just before one hour has passed, preheat the oven to 180/160°C fan.
  11. Bake for 25 minutes. Remove the tray from the oven, place on a cooling rack and allow to sit for 10 minutes.
  12. To make the apricot glaze, add apricot jam and water to a small pan, and gently heat on the hob for 3 minutes, or until hot.
  13. After the buns have been out of the oven for 10 minutes, brush each one with the apricot glaze. Set aside to cool completely.
  14. Add the icing sugar, vanilla extract and unsweetened plant-based milk to a small bowl. Mix well until combined to form a thick icing.
  15. Place the icing into a piping bag fitted with a small, round tip.
  16. Once the buns have fully cooled, pipe the icing onto the buns to form the crosses (a horizontal line and vertical line on each bun). Pair with a cuppa and enjoy with friends and family!’


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