Citrus-y, Carrot & Pineapple Hot Cross Buns (GF, DF, RSF)

#glutenfree #dairyfree #refinedsugarfree

So you can be a basic b*tch this Easter… OR you can level up with these Citrus-y, Carrot & Pineapple Hot Cross Buns. There’s something so fresh and delicious about this twist that makes it hard to stop at just one!

Now I guess it’s kind of cheating to call these Hot Cross ‘Buns’ when technically I made them in a muffin tin. But that’s just because the focus really is the flavour, and whacking them in a muffin tin instead of playing around with yeast and letting them rise makes it a whole lot easier and quicker you can eat them sooner).

Unpopular opinion, but sultanas are overrated. I feel like the citrus twist still gives that fruity flavour while blending well with the hints of carrot and pineapple, while the dried figs add a nice sweetness with more depth than either sultanas or dates.

Whats your favourite easter treat?

Carrot & Pineapple Hot Cross Buns

gluten free, dairy free, refined sugar free

yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS

• 1 packet (200g) Carrot & Pineapple Better Being Blends

• 1/4c + 2tbsp almond meal

• 1/2c tapioca flour

• 2 tsp baking powder

• 2 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp allspice

• 1/2 tsp salt

• 4 eggs

• 60g Nuttelex (or butter/dairy free margarine), softened

• 75g maple syrup

• 1 tsp vanilla

• 40g mixed peel (from the dried fruit section)

• 40g dried figs, roughly chopped

• 1/4c mylk (I used soy but almond or oat or regular would work just fine)

• 45g vegan white chocolate

• 2 heaped tsp nut butter (I used cashew)

• Splash maple syrup

INSTRUCTIONS

1. Sift together the blends, 1/4c almond flour, tapioca flour, baking powder, cinnamon, nutmeg, allspice, and salt.

2. Add the dried fruit to the dry ingredients and mix to coat.

3. Combine eggs, nuttelex, maple syrup, vanilla, and mylk, then stir the wet ingredients into the dry ingredients.

4. Add the additional 2 tbsp almond meal (more/less as needed) - the mixture will look fairly runny.

5. Spoon evenly into pre-greased muffin tin and bake at 180 degrees for 25min or until tops are golden brown and a knife comes out clean. Allow to cool completely.

6. For the crosses, melt white chocolate using double boiler method, the stir in nut butter and splash maple to taste. Allow to firm slightly and cool to touch before spooning into a zip lock bag. Snip the corner and pipe crosses onto cooled buns.