Vegan Hot Cross Buns
Ingredients
- 2 cups wholemeal spelt flour (or just regular wholemeal)
- 1/2 tbsp bakers dried yeast
- 1 tsp coconut sugar (or other sweetener)
- 1/2 cup almond milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp vanilla powder
- 1 tbsp chia seeds + 1/4 cup warm water (or 1 organic egg)
- 4 medjool dates
- 3 tbsp olive oil
- 1/2 cup mixed dried fruit (sultana’s, cranberries, currants)
Preparation
Warm the almond milk to luke warm (not boiling), add the yeast, and coconut sugar, stir, cover and place in a warm place for 15 minutes (or until it is bubbly)
Firstly, warm your almond milk, but make sure it is not boiling as this can denature the yeast and prevent your buns from rising
To your almond milk, add in your yeast and coconut sugar, and cover within a warm area for 15 minutes
Into a separate bowl, sieve in your spices, salt, and flour, and begin to mix
Blend your dates, water, chia seeds, and olive oil, and once blended well, mix in your yeast mixture, and stir gently
Pour this into your bowl containing the flour
Add in your dried fruit, and continue to combine until a dough is formed
Cobver this and place in a warm spot for approximately 45 minutes, allowing it to rise
With the oven at 180C, transfer the dough to a lightly floured surface and create 8 equal-sized buns
Before you bake, simply use a knife to trace a cross within the buns, and pipe in a mixture of flour and water
Place these buns into the oven, and bake for 25 minutes! If you’d like, feel free to add a glaze for the final touch
