What’s Easter without the smell of warm hot cross buns straight from the oven? For a twist on your traditional classic, these hot cross muffins are made from nourishing ingredients that are good for you – and good for your little ones too. For a fun-filled day in the kitchen these Easter holidays, this recipe is a great option for you and yours.
This delightful recipe calls for buckwheat flour and stevia liquid, in replace of regular flour and sugar. Made naturally, these superstar ingredients are great if you’re coeliac or diabetic – or simply keen to switch up treat time with healthier alternatives.
Pair these muffins with a droolworthy chia seed berry jam, and you’ve got a winner. Better yet – add a dollop of cream and sprinkle cinnamon over the top, yum!
For gluten-free baking: buckwheat flour
Made from ground buckwheat and loaded with nutritional benefits, buckwheat flour is an excellent source of fibre, B vitamins and amino acids. Not to mention, it’s gluten free and complements an array of scrumptious meals ideas.
How to use it, you ask? From European blinis to Japanese soba noodles and Western pancakes, the options really are endless with this versatile flour. And of course, it’s a great substitute for normal baked goods like cookies, cakes or more savoury dishes like pizza. We recommend trying our Chantal Organics Buckwheat Flour – a household baking essential, and a must-have for these delicious hot cross muffins.
For low sugar goodness: stevia liquid
As most of us would agree, cutting back on sugar isn’t always easy – but rest assured, you won’t know the difference with sugar’s rival: natural sweeteners.
Natural sweeteners like stevia are a great option for your tastebuds, your health and the health of our planet. If you’re looking to reduce your sugar intake or try something new and adventurous on your palate, stevia is a great sweetener to start with.
Made from a native South American leaf, stevia is commonly used to sweeten up brews like tea or coffee, but it also makes an excellent sugar replacement in baked goods. Give our SweetNZ Liquid Stevia Vanilla a go in this easy recipe.
For the buns (muffins)
- 3/4 cup tapioca flour
- 1/2 cup buckwheat flour
- 3 tbsp sunflower seeds
- 3 tbsp chia seeds
- 2 tbsp psyllium husks
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking powder pinch of salt
- 1/2 cup sultanas
- 1/4 cup currants
- 5 eggs whisked
- 1/2 cup melted coconut oil
- 1/4 cup rice malt syrup
- 1 tbsp apple cider vinegar
For the crosses
- 2 tbsps tapioca flour
- 2 tbsps coconut flour
- 3 drop stevia liquid (optional)
- 4 tbsp + water
For the chia seed berry jam
- 1 cup frozen or thawed organic berries
- 2 tbsp chia seeds
- 1 tbsp water
- Preheat the oven to 180˚C, and line a muffin tray with eight muffin cases or baking paper.
- In a processor, blend the sunflower seeds, chia seed and psyllium husks until they become a fine flour.
- In a large bowl, mix together the dry ingredients.
- Add whisked eggs, melted coconut oil, apple cider vinegar, and rice malt syrup to the dry ingredients.
- Spoon the mixture into the prepared muffin trays.
- To create the crosses, place the two flours in a small bowl and stevia liquid if using. Gradually add small drops of water while stirring until the ingredients have the same consistency as icing.
- Put the paste into a piping bag and pipe a cross on top of each bun.
- Place muffin trays into preheated oven for 20 - 25 minutes.
- While the muffins are cooking, place your berries and water into a small pot and boil over medium heat. Once the berries start to break down, stir in the chia seeds.
- When the hot crossed buns have cooked and cooled slightly, remove the muffin cases so they look more ‘bun-like’.
- Serve with chia seed berry jam and/or a dollop of coconut yoghurt and these tasty treats are ready to go!
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