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.

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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

Diet Gluten Free, Vegan

Keyword Easter, Hot-Cross, low sugar, Muffins, yeast-free

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!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

With Easter around the corner, I decided to turn them into hot cross buns by adding some sweetness, spices and raisins. It worked out very well! Yay!

I’m still blown away how yummy these hot cross buns are, and how they are vegan, gluten-free, oil-free AND yeast-free.

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Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

Super easy hot cross buns. Vegan, gluten-free, oil-free and yeast-free.

Course Breakfast

Cuisine British

Diet Gluten Free, Vegan

Keyword hot cross buns, oil-free, yeast-free

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6 buns

Ingredients

For the dough

• 120 g buckwheat flour
• 120 g rice flour
• 30 g corn flour
• 2-3 teaspoon mixed spice
• 1 1/2 teaspoon baking powder
• 100 g raisins
• 120 g cooked pumpkin
• 70 g coconut sugar
• 350 ml water
• 4 tablespoon psyllium fiber husk

For the glaze

• 1 tablespoon coconut sugar
• 1 teaspoon hot water

For the crosses

• 1 tablespoon rice flour
• 1 teaspoon buckwheat flour
• 2 pinches guar gum
• 1 pinch baking powder
• 2-3 tablespoon water

Instructions

• Preheat oven to 210°C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in s small bowl or cup until dissolved.
• In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
• Blend pumpkin, coconut sugar and water shortly in a blender. Then add psyllium fiber husk and blend until smooth. Set aside.
• Mix the remaining ingredients for the dough in a bowl. Add the blended pumpkin mixture. Stir and knead the dough until it is combined.
• Form buns with wet and cold hands and place on baking tray. Then brush with the coconut glaze.
• Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
• Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.

Notes

*I actually heat my oven to 220°C. After placing the tray into the oven, the temperature usually dips down to 180°C and then slowly reaches 200°C. It’s quite an old electric oven. results may vary with different stoves. I recommend using an oven thermometer.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I played with three different flavours: raspberry, lemon and lime. And my rather generous collection of powdered foods came to good use. As always, this recipe for fruity blissballs is vegan, gluten-free and without refined sugars.


Makes approx. 40 bliss balls:

For the base:
3/4 cup (105g) dates, pitted and chopped
3/4 cup (190ml) water
1 1/2 cup (210g) cashews

For the raspberry flavour:
1 1/4 cup (125g) desiccated coconut
2-3 teaspoon raspberry powder

For the lemon flavour:
1 1/4 cup (125g) desiccated coconut
1 teaspoon ground turmeric
grated zest of 1 to 2 lemons (depending on how zesty you like it)

For the lime flavour:
1 1/4 cup (125g) desiccated coconut
1/2 to 1 teaspoon spirulina powder (or chard powder, chlorella, spinach powder etc.)
grated zest of 1 to 2 limes (depending on how zesty you like it)

Preparation:
1. In a high-speed blender, blend dates and water until smooth. Then add cashews and blend as smooth as possible. It may be recommended to use the temper.

2. Divide the cream in equal parts into three bowls.

3. Add the ingredients for each flavour to one of the bowls and mix well. The dough should become quite form after a few minutes. Should it still be too wet, add some extra desiccated coconut.

4. Form blissballs with your hands. You can also blend two or three flavours into one blissball. Chill finished blissballs until serving. They also freeze very well and can be defrosted as needed.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.