Raw Hot Cross Buns
There's a 100% chance I'll be waking up & enjoying a piece (or three) of chocolate on easter morning (the bunny-hunny spoils me). But chocolate for breakfast? While it's not the worst thing to wake up to, it's definitely not the most nutrient dense way to start the morning... & as I continue to follow (loosely) the whole 30 lifestyle, glutenous hot cross buns are simply not on the horizon. But to be deprived on easter, or let alone any other day, is simply not an option! So obviously I took to the kitchen to recreate an easter classic, the hot cross bun! This raw version has a similar flavour profile, minus the sugar, flour & egg! With so many flavourful whole ingredients, it seems like an obvious swap for those of you looking to nutrient-amp up your easter morning! So, who's ready to get bun-ny with me?!
what you’ll need:
raw bun ingredients
1 cup raw walnut halves
1 cup raw almonds (soaked & peeled)
6 soft medjool dates (pitted)
2 tbsp maple syrup
1/4 cup raisins
1 tsp cinnamon
1/4 tsp allspice & nutmeg
zest of 1 orange
zest of 1 lemon
dash of salt
1 tbsp coconut oil, softened
1/2 cup raw cashews
1 tbsp maple syrup
1 tbsp fresh lemon juice
pinch of cinnamon
pinch of salt
In a food processor, pulse walnuts & almonds into a fine meal.
Add dates, maple syrup, spices, & salt. Process until you achieve a doughy consistency.
Pulse in the raisins, lemon & orange zest. Avoid over processing, as you want to keep the raisins in larger pieces.
Remove the dough from the food processor & shape into 6-8 ‘buns.’ Place on a tray lined with parchment paper & store in the freezer for about 15 minutes to set.
Add all cross ingredients into the food processor & pulse until you achieve a smooth creamy consistency. Transfer into a pipping bag or zip lock bag.
Remove ‘buns' from the freezer & pipe a cross over each.
Store in the fridge or enjoy right away!