We all know the recorder song, but are hot cross buns actually a part of your Easter tradition? And if they are, are they healthyish?
I always loved Easter as a kid. Now I realize it was mostly for the chocolate bunny that would make an appearance at the end of my bed Easter morning. But there were lots of rituals and great food too…and did I mention the chocolate? One of my favorite Easter traditions was warm, hot cross buns. But you know what I didn’t love…the dried up currants and fruit peel. Like a lot of kids I knew, I would pick them out. You may have guessed what I wished was in there…chocolate chips. So we’re doing this one for the kids, but with a healthy twist, of course! At our house, we use the delicious little semi-sweet chocolate mini chips from Enjoy Life. They are still an occasional treat because of the sugar content but they are dairy, nut, and soy free.
Give this special treat a try and fill your house with the delicious warm smell of freshly baked hot cross buns just in time for Easter! Print
Choc-chip Hot Cross Buns
Course Snack Prep Time 1 hour 30 minutes Rising/developing time 1 hour 15 minutes Author Claire Bartlett
- 1/2 cup almond milk
- 1/2 Tbsp yeast
- 1 tsp raw sugar (to activate the yeast)
- 2 cups wholewheat flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp allspice
- 4 Medjool dates
- 3 Tbsp water
- 1 Tbsp Flax meal
- 3 Tbsp olive oil or MCT oil
- 1 tsp vanilla
- 1/2 cup Chocolate chips
- 1/4 cup wholewheat pastry flour
- 2 Tbsp water
- 1/2 Tbsp maple syrup
- 1/2 Tbsp water
- Warm the almond milk slightly. Combine with the yeast and sugar and pop in a warm place for approximately 15 minutes or until it starts to bubble up.
- Sift flour, spices, and salt into a large bowl.
- Place pitted dates, water, flax meal, olive oil and vanilla in a blender and blend until well combined.
- Combine date mixture with yeast mixture. Add to the flour mixture in the large bowl.
- Add chocolate chips and combine everything to form the dough.
- Cover and place in a warm place for the dough to rise. Leave for at least 45 minutes or until the dough has doubled in size.
- Warm oven to 350F/ 180C.
- Bring the dough to a floured surface and knead for a few minutes.
- Roll into 8 balls and place in a baking tin. Cover and place in a warm area to rise for another 15 minutes.
- Combine the flour and water into a paste.
- When the buns have risen slightly make slices in the shape of a cross on the top and pipe in the flour paste using a piping bag. If you don’t have a piping bag you could use a Ziploc bag with a corner cut off.
- Bake in the oven for 25 minutes or until golden on top.
- Combine the maple syrup and water and paint over the buns as soon as they come out of the oven.