Easter is super early this year! Actually, it turns out we no longer need easter as an excuse to eat Hot Cross Buns, they’re pretty much available all year round. But Easter is a good excuse to eat them for breakfast. Warm, with tons of melted butter 🙂
So … living a gluten free, dairy free, sugar free lifestyle, how do I get my fix?
I’m not allergic to gluten, but I hate that sleepy, bloated, lethargic feeling that comes from eating white refined breads and pasta. So I avoid these completely now. Spelt flour is a little different. It’s an ancient cereal grain, a distant cousin to wheat and has a nutty, slightly sweet flavour. Although spelt does contain gluten, it’s actually tolerated just fine by a high percentage of us who can’t deal with wheat flour.
If you struggle with allergies, cardiovascular disease, IBS, diabetes, arthritis, migraines, atherosclerosis, high cholesterol or autoimmune disorders, you could genuinely benefit from eating spelt. The combination of high fibre and low, fragile gluten, make this grain much easier to digest than modern, common wheat.
Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium. Because spelt is so water soluble, these nutrients are easily absorbed by the body.
300g spelt flour
1 flat teaspoon of quick action yeast
50g coconut oil (melted)
Rind and juice of half a lemon (orange works perfectly too but can be problematic for eczema sufferers)
A sprinkling of nutmeg, cloves and cinnamon
50g of manuka honey
30g of coconut flour and a little water
Whisk the eggs in a mixing bowl and add 250g of spelt flour, your spices, raisins, lemon rind and juice, yeast, melted coconut oil and manuka honey. As you stir everything together it will form a fairly sticky dough. Keep sprinkling a little more flour in until the dough becomes something you can work with your hands (without it sticking to everything in sight!!)
Knead the dough on a spelt floured work top for about 5-10 minutes. Place back in the bowl, cover with a tea towel and allow to rise. It’s not going to change massively in size as the ingredients are rather heavy, but it’s good to leave it for around 45 minutes. At this this point switch the oven on to 160C.
Knead the dough again for about 5 minutes, then divide into little balls, roll them to ensure they’re nice and smooth, place on a tray lined with greaseproof paper and use a knife to cut a cross into the top of each bun.
Put your coconut flour into a small bowl and keep adding a few drops of water, stirring with a teaspoon until the mixture thickens to become a sticky dough of its own. Using a piping bag or the side of a knife, pipe the mixture into the cross on the top of each bun.
Bake in the over for approximately 30 minutes. The buns are ready just as the coconut flour begins to turn a little golden brown.
These Hot Cross Buns are almost scone like in consistency. The perfect excuse to serve them warm with melty cashew butter and chia seed summer fruit jam.