Raw Hot Cross Buns Recipe
When Amanda from The Raw Food Kitchen sent her recipe out for Raw Hot Cross Buns I immediately sent her and email asking if I could share her recipe with you guys! Lucky for us she said yes! So here you have it…
These not only look amazing they taste amazing as well. The pictures here are of the Hot Cross Buns I made using Amanda’s Recipe, with a few adaptions I have noted these next to the recipe below!
You can check out The Raw Food Kitchen and Amanda’s amazing recipes etc..@ http://therawfoodkitchen.com.au.
Ingredients for dough:
1C pysillum husk
2C almond pulp* (leftover from making almond milk)
1T mixed spice
1t vanilla powder – I didn’t use Vanilla Powder instead I used 1t vanilla extract
Juice and zest of one orange
1C raisins, soaked to soften
1/2C finely chopped dates
1/2C flax meal
1t himalayan crystal salt
1C filtered water and more to make dough – I found I only used 3/4 cup of water
Combine all ingredients in a bowl, stir to combine, add water and work the ingredients with your hands until you get a dough consistency. Mould into a square loaf shape and cut into buns. Transfer to a dehydrator tray and dehydrate at 130°F for the first hour. Then turn down to 110°F and dehydrate for approx 6-8 hours, basting with glaze regularly.
*If you don’t have almond pulp you can use almond meal or process 1C almonds until breadcrumb like in the food processor.
Ingredients for glaze:
Juice of 1 lemon
Handful dried apricots, soaked till soft = Make sure they are Organic Apricots!
3 squirts stevia – I didn’t use stevia
Blend until combined. Baste glaze as needed. Any leftover will keep in the fridge for a week or in the freezer.
Ingredients for the cross:
1C cashews soaked 1 hour
1/2C filtered water
2T maple syrup – I used 2T of Agave instead.
1t vanilla extract
3 squirts stevia – I didn’t use Stevia
Juice and zest of half a lemon
4T coconut oil
pinch himalayan crystal salt
Blend all ingredients except for the coconut oil in a high speed blender. Add coconut oil and blend again. Add a little more water if needed to blend. Try not to add too much though as we want the mixture to be quite thick. Adjust to taste and pour into a container and keep in fridge for an hour or two to allow it to set a little further.
Pour into a piping bag and “ice” the hot cross buns.
Serve with extra cashew cream.
And for all Amanda’s other links you can find here here