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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.
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine British
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.
Keyword hot cross buns, oil-free, yeast-free