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

Directions:

Preheat oven to 180 degrees

Prepare packet mix as per the instructions

Add 1 1/2 tspns of mixed spice 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:

Mix 2/3 cup of white spelt flour* with 1/4 cup of water

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 25 - 30 mins or until cooked through

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

Enjoy................

Hot from the oven with your favourite spread

Toasted under the grill with your favourite spread

Store:

In an airtight container for up to 5 days 

* white spelt flour is not grain free, subsitute with buckwheat flour