Vegane Glutenfreie Fruchtgesuesste Hot Cross Muffins Ohne Hefe Rezept 1

Hot-Cross Muffins (Vegan, Gluten-free, Yeast-free)

Last year I’ve made hot-cross buns. It was a lot of work. And I had to use yeast. This year I wanted to have an easier way. So I decided to go for hot-cross muffins instead of buns! They taste just as good but will only take half an hour or so to make. And they don’t need yeast 🙂

Vegan Gluten free Yeast free Fruit Sweetened Hot Cross Muffins Recipe 1

Please note that the crosses are more some kind of a frosting. If you prefer the traditional crosses, please check out this recipe and follow these steps for the crosses.

Vegan Gluten free Yeast free Fruit Sweetened Hot Cross Muffins Recipe 2

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Vegan Gluten free Yeast free Fruit Sweetened Hot Cross Muffins Recipe 3

Vegane Glutenfreie Fruchtgesuesste Hot Cross Muffins Ohne Hefe Rezept 1

Hot-Cross Muffins (Vegan, Gluten-free, Yeast-free)

Last year I’ve made hot-cross buns. It was a lot of work. And I had to use yeast. This year I wanted to have an easier way. So I decided to go for hot-cross muffins instead of buns! They taste just as good but will only take half an hour or so to make. And they don’t need yeast 🙂
Course Baked Sweet, Muffins
Cuisine American
Servings 6 muffins

Ingredients
  

For the muffins:

  • 140 g buckwheat flour
  • 100 g rice flour
  • 1 tablespoon fiber husk
  • 1 tablespoon spices freshly ground cloves, nutmeg, allspice, cinnamon, cardamon in equal parts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 150 g raisins
  • 1 cup water
  • 2 tablespoon olive oil
  • 1 very ripe FAIR-TRADE banana

For the glazing:

  • 1 teaspoon coconut nectar
  • 1-2 teaspoon water

For the crosses:

  • 10 g cacao butter
  • 35 g cashews, dry
  • 2-3 tablespoon water or more if needed
  • 1 teaspoon coconut nectar

Instructions
 

  • First of all place the raisins and 1 cup water in a bowl and let soak. This way they don’t soak up too much moisture from the dough. Preheat the oven to 190°C
  • Mix all dry ingredients in a medium sized bowl. In a separate bowl, mash the banana to a fine cream. Prepare the muffin tray.
  • Add the raisins with the water, the mashed banana and the olive oil to the dry ingredients and mix well. Scoop into the muffin form in even portions.
  • Bake in the oven for approx. 20 minutes. Make a needle test as this depends on the oven.
  • While the muffins bake, prepare the glazing by mixing the coconut nectar with water in a cup. When the muffins are ready, take them out of the oven immediately and brush on the glazing.
  • Then let cool down completely before adding the crosses. I like to place them in the freezer for a few minutes before adding the crosses. This way they set pretty quickly.
  • For the crosses, melt the cacao butter in a bowl in a hot water bath. Blend the cashew with as little water as possible to a fine cream. I use my Personal Blender for this as it is perfect for small amounts. Add the melted cacao butter and the coconut nectar to the cashews and blend a little more.
  • Fill the mixture into an icing bag (alternatively you can use a plastic bag and cut off one tip). Take the muffins out of the freezer and add the crosses.

Notes

Enjoy! 🙂
Keyword Easter, Hot-Cross, low sugar, Muffins, yeast-free

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Herzhaftes für alle - erhältlich bei amazon

Vegan Gluten free Yeast free Fruit Sweetened Hot Cross Muffins Recipe P

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