Ever wonder why we seem to feel that traditional Holiday Fare must be served solely on their respective observed Holiday?
Wouldn’t it be wonderful to both awaken the energy held in said Holidays and enjoy the foods served, during other times of the year?
Why celebrate the Nativity or Thanksgiving, or Adha or Diwali only once a year? I’m not saying we should go out and do all the associated activities we feel compelled to attach to each Holiday… but to bring the spirit of that day to mind during the year.
It’s like not waiting to say a prayer of thanks until you’re in a Church or Temple, but freely anywhere, anytime!
So while I did make the Hot Cross Buns for Easter… they were so well received I think they’re going to appear on our table a few times a year. 🙂
I tweaked a recipe from Udi’s to better comply with our good-fats, high-fiber, low glycemic diet, while remaining tasty.
Everyone from adult to teen to 12-year-old loved them (the dark chocolate chunks didn’t hurt). Of course you’re welcome to use a few raisins instead.
Chipful Hot Cross Buns, Gluten Free
- 3¼ cups gluten-free flour (about 1 lb.). For the best results use a GF flour blend;
1-1/8 c. Sorghum flour
1-1/8 c. Gluten Free Oat Flour (e.g. Bob’s Red Mill)
1/2 c. Potato Starch, slightly mounded
1/2 c. Almond Flour/Meal
- 2 Tbs. Coconut Palm Sugar
- 2 Tbs. Apple Pectin (for sweetness and fiber)
- 2½ tsp. Yeast
- 2½ tsp. Xanthan Gum
- 1 tsp. Ceylon or True Cinnamon
- 1 tsp. Sea Salt
- ¼ tsp. each: Ginger, Cardamom, Nutmeg
- 3/4 c. Dark Chocolate Chips or 1/2 c. Raisins
- 1½ c. Almond Milk
- 3 Hi Omega-3 Eggs
- 4 Tbs. organic, grass-fed Butter, melted
- 2 tsp. Pure Vanilla Extract
- 1/4 teaspoon Instant Yeast ( I used regular yeast with 1 Tbs. warm water and let it sit for 5 minutes, and it was fine)
- 1 Tbs. Warm Water
- Mix 1 large Egg with 1 Tbs. Almond or Coconut Milk
- Combine all dry ingredients (except fruit or chocolate chips)
- Combine wet ingredients and then add to the mixed dry ingredients. Fold in fruit or chocolate chips.
- After mixing dough thoroughly, cover tightly with wax paper, then a clean dish towel and refrigerate in a bowl overnight.
- The next day: Dissolve the 1/4 teaspoon of instant yeast in the water. Stir this into the dough.
- Grease two 8″x8″ square or two 9″ round pans with coconut oil, and place 8-9 balls of the dough into each pan.
- Smooth out the tops of the buns and brush with the egg wash.
- With a sharp knife, slice a shallow cross (+) in the top of each roll. Let them rest in a warm room (or 100 degree oven) for about 10-12 minutes.
- Preheat oven to 350º F.
- Place baking pan in the center of the oven and bake for 25-30 minutes, rotating once during baking, until the buns are golden brown and firm to the touch.
- Allow buns to cool for about 10 minutes in the pan before transferring them to a wire rack to cool completely… if you can wait that long!
No icing necessary, but you must try them warm with a smear of coconut oil and sprinkle of cinnamon!
~ Bon Apetit! ♥