Dont we all love those delicious buns for Easter – or secretively eating them all year around with loads of butter or in the flavours of sticky date, caramel or chocolate. Don’t worry, we got you covered to keep your bikini body over the easter break. The recipe is plant based without gluten or refined sugars and all vegan
200 g brown rice flour
150 g white rice flour
150 g tapioca starch
1 cup warm nut milk
½ cup pur maple syrup
1 tbs active dry gluten free yeast
2/3 cup apple sauce
¼ cup coconut oil (melted)
2 tbs cinnamon
1 tsp ginger powder
1 tsp mixed spice
½ tsp nutmeg
¼ tsp clove powder
½ tsp coarse sea salt
Zest of one orange & one lemo
1 cup raisins
2 tbs of the brown or white rice flour + warm water to mix into paste
1 heaped tbs coconut sugar dissolved in hot water
Preheat oven to 180 degrees. Mix the warm nut milk (body temperature is enough), maple syrup and yeast in a bowl and leave for five minutes. In a large bowl, combine apple sauce and coconut oil. Then add the yeast mixture adn whisk well. Add the flour mix, spices, zest and raisins.
Kneed into a dough, adding a little water or flour if needed. Dust a board with gluten free flour. Pat dough into a rectangle then divide into 10 equal portions. Shape them further into a bun and arrange them close togehter ina rectangel again.
Cover with a tea towel. Let sit to rise for at least an hour.
Mix up the paste for the cross then pipe over the buns. Bake for 15 to 20 mins. Once cooked, brush with glaze.