Easter wouldn’t be Easter in our house without hot cross buns. I’ve not come across any vegan ones in shops but even if I had, no doubt they’d only be made with white flour and full of sugar so we’ve come up with a super simple recipe that’s healthy and quick to make. In fact it’s so easy to make that you can be enjoying spiced Easter bread goodness in less than an hour!
The basic recipe is a spelt soda bread so it doesn’t require any kneading, proving or rising time. And to make it even simpler no need to even form it into buns just one giant loaf which can be torn apart and shared.
It’s gone down so well in our house that I’ve taken to making double the quantity then splitting the dough to form two loaves.
150g Spelt Flour
100g Buckwheat Flour
2 tsp Baking Powder
2 tbsp Xylitol Sugar
1 tsp Cinnamon
1 tsp Mixed Spice
1/4 tsp Allspice
Zest of half an orange
Pinch of Salt
150ml Non-dairy milk or 75ml of both non-dairy milk and yogurt
1 tbsp Molasses
- Measure out all the dry ingredients into a mixing bowl and stir together.
- Make a well in the middle, add the molasses and some of the milk. Slowly stir the molasses and the milk together, incorporating the flour a bit at a time.
- Continue to add the milk bit by bit until the mixture just comes together into a slightly sticky dough, being careful not to over work it.
- Turn the dough out onto a well flour surface and press it down with your finger tips into a circle about 1cm thick.
- Fold one edge into the centre of the dough, turn the dough clockwise slightly and repeat folding the edge into the centre until you’ve formed the dough into a round.
- Turn the dough over, flatten slightly so it is about 2 cm thick and dust with flour.
- Place onto a backing tray and cut a deep cross into the loaf using a serrated knife.
- Bake in a preheated oven at 180C for 20-25 minutes. Turn the loaf out onto a wire rack, it should sound hollow when you tap the base.
- Enjoy still warm with a bit of non-dairy margarine, because it is Easter after all!