Hot Cross Buns

A traditional Easter bread roll - Light and fluffy sweet bread with sultanas topped with strawberry jam and whipped coconut cream!!! Mmm
Although easy to make they do take a while due to the waiting time to rise. But all worth it in the end!

Ingredients:
250grams gluten free self raising flour ( I use doves)
50 grams corn flour
100 grams gluten free oat flour
230 ml plant based milk ( I used organic soya milk)
60 ml Coconut oil or vegan butter
70 grams coconut sugar
Pinch salt
7 grams instant yeast
1 teaspoon cinnamon
1 tablespoon flax meal mixed with 3 tablespoons water
 

Directions:
Step 1: Mix all dry ingredients in a bowl.
Step 2:Melt the oil or butter and mix with the milk. Add this to the dry ingredients, along with flax gel.
Step 3: Mix well until all combined. It should form a soft ball.
Place it in a bowl, rub 1 teaspoon of oil on top and wrap with cling wrap.
Step 4:Place it in a warm place and let it rise or double in size. (About 1 hr).
Step 5: When it has risen, knead it and add 100 grams of sultanas.  
Step 6: Mix well and then form about 9 balls and arrange them on a round baking dish.
Step 7: To make a cross, mix 1 tablespoon of flour with 1 tablespoon of water to make a paste and with a small spoon make the crosses on the buns.
Step 8: Cover and let them rise again for about 1 hour.
Step 9: Once doubled in size, bake them in a pre- heated oven 180 degrees for 30 minutes.
Step 10: As soon as they come out, brush them with a gloss (made with 1 tablespoon liquid sweetener and 2 tablespoons water)
Step 11: Serve warm with coconut oil, vegan butter and strawberry jam.

Step 12: You can make a quick strawberry jam by placing 150 grams strawberries in a pot bring to boil , then add a couple teaspoon of sweetener , such as agave, maple syrup or xylitol. Then mash the strawberries until it forms a thick jam.
 

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