Sometimes I feel like my whole life is just an endless quest for the perfect gluten free hot cross bun. I’ve always loved hot cross buns, always. When I went gluten free, they were one of the things I mourned most. Gluten free hot cross buns have a tendency to be sort of…dense. Rock-like, would be a more accurate characterisation. So dense that no amount of microwaving can save them. Not the best. For years I have searched for a commercial alternative that I actually want to buy again and again, and this year, I found one.
The fine ladies over at No Grainer have created these AMAZING gluten free Easter Buns that I’m completely addicted to. They’re moist, flavoursome, and jam-packed full of dried fruits and nuts. Plus, they have a chocolate chip variety (which I must admit I bought by accident) which are also completely delicious. The crosses on the top are made of desiccated coconut as well, which adds a nice sweetness and texture. If you’re in Australia, and you happen to be near a stockist, I thoroughly recommend checking them out.
But now—back to my recipe. My favourite hot cross bun recipe comes from Nicole over at Gluten Free On A Shoestring. As much as I love her recipe, it does contain yeast. I have written many times about my dislike (fear) of baking with yeast—I’m an impatient person so waiting for things to rise/proof is not for me—and I’m always on the lookout for a workaround when it comes to traditionally yeast-based recipes. Last year I made a Hot Cross Loaf, which was basically a soda bread with some hot cross bun-style fixings thrown in, but this year I decided to go down a slightly different route. One of the best things about hot cross buns is that they’re a single serving thing (that’s not to say that you can only have one, I’m not your mum, I’m not going to tell you how to live your life). Hence my decision to make hot cross bun muffins.
Ingredients-wise, they’re not that different from my Hot Cross Loaf, but the texture/overall eating experience is quite different. These muffins are super easy to snack on, and you can warm them up and spread them with butter or jam—or peanut butter, which is my preferred hot cross bun condiment (I’m a heathen, I know). You could also add little crosses with royal icing if you like. I didn’t, but that was only because I couldn’t be bothered. If I’d had more energy I probably would have. You’re making me feel bad about it now…
This is a great little recipe to whip up over the weekend to satisfy whatever family and friends pop round over the Easter weekend. They only take 25 minutes to cook, and they’re really delicious served warm with a nice cup of tea. 10/10 would recommend.
As always, leave me a comment below if you like this post, and if you’re cooking for family over the weekend, be sure to check out my 8 simple tips for planning a gluten free Easter as well!