Dairy Free – Gluten Free – Grain Free – Refined Sugar Free – Raw – Vegan – Paleo
My husband looks forward to Easter for one reason and one reason only; Hot Cross Buns! He lives for them. So considering we are both gluten intolerant now the prognosis of his HCB addiction hit him hard. I had to really talk him down from the bakery ledge the other day as he was going to throw bloatedness, itchiness and general discomfort to the wind for the sake of some gluten goodness. They say grief goes through 12 stages right? Poor soul. So I have been keeping my eye out for a gluten free recipe to try and ease his pain. And as soon as I saw this recipe on fab raw food blog Rawified I knew I had to give it a crack of my own version… and i’m pretty stoked with the result.
These little bun bites are delicious! They taste identical to hot cross buns which is slightly confusing as they are an entirely different texture (obviously they are not going to have that glorious fluffiness that only refined white bread has!). While I would have easily downed 3 hot cross buns in my past life these are so rich and nutrient dense that you only need one before you are totally satisfied. Plus they are full of Omega’s, protein, fiber and deliciousness. Enjoy!
- 2 cups raw almonds
- 1/2 cup raisins
- 1/2 cup cashew pulp (made from cashew milk… see recipe here) OR 1 cup cashews if you haven’t made milk **see note
- 2 tablespoons sweetener of choice (agave, raw honey, maple syrup etc)
- 3 tablespoons ground flax seed (aka linseed)
- 3 large dates
- 1 teaspoon lemon juice
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
** If you have prior notice to making these then I would urge you to try the milk! You are going to use the same amount of cashews in the recipe anyway and if you just soak them 6 hours before (preferably the night before) you can get a good litre of non-dairy milk as a bonus!
- 1 cup raw cashews
- 2 tablespoons sweetener of choice – i used maple YUM (agave, raw honey, maple syrup etc)
- 2 teaspoons water
- 1/4 teaspoon Himalayan salt (if you don’t have that table salt is fine)
- Using a food processor grind up your almonds to a fine powder (and if you are using whole cashews instead of cashew pulp add these too)
- Add all other ingredients except the raisins. Pulse your food processor until the ingredients are well mixed.
- Add the raisins and pulse so that they are mixed but not purified.
- Shape your dough into balls slightly smaller than golf balls. Flatten them with the back of a spoon. Get a butter knife and carve in a cross shape. As you press the knife in wiggle it side to side so the groove of the cross is opened.
- Set aside while you make the icing.
- Using a food processor grind up your cashews to a fine, even powder. This is your icing so you do not want it to be lumpy and bumpy.
- Add remaining ingredients and combine until they are a smooth caramel coloured paste.
- If you have a piping bag use this to pipe your crosses. Otherwise I just used two butter knifes. I got a bit of icing onto the blade of one knife and then just scraped it into the cross grooves.
- Serve with a big smile.