Hot Cross Buns - gluten, grain and dairy free

With Easter on the horizon and three growing boys who don't appear to showing any signs of cutting back on their food intake, I'm always trying to think outside of the box when it comes to nutritious and sustaining snacks.

Hot Cross Buns are a huge hit in this house, so as per my normal agenda I set out to give them a "real food" makeover. We've made these with our Sunflower Seed and Raisin Bread Mix They are just as delicious with our Date and Walnut Bread Mix - you decide


Preheat oven to 180 degrees

Prepare packet mix as per the instructions

Add 1/2 tspn of ground cloves and 1/8 tspn ground nutmeg to the mix when you add your baking powder/soda

Once mix is prepared (as per instructions on packet) spoon mixture into the muffin tray spreading equally among 8 - 10 of the cups

To make the cross:

Make a paste with your choice of flour. To do this we just throw a couple of spoonfuls into a cup and add small amounts of water until we have a paste consistency - you need to be able to pipe it - We've found that spelt and plain flour (organic of course) work best, while buckwheat is the best option if you are following a grain free diet

Spoon mixture into a small plastic bag

Snip a small corner of the bag to create a piping bag

Pipe mixture over the prepared buns to make a cross

Bake for 30 mins

Allow to cool for a few minutes in the muffin tray before turning out onto a cooling rack


Hot from the oven with your favourite spread

Toasted under the grill with your favourite spread


In an airtight container for up to 5 days