One of my favourite treats this time of year is a damn good hot cross bun.
Seriously, I may be unusual here – but I would forgo any amount of chocolatey easter egg for a freshly made bun. My mum used to toast them, and finish them off with large mounts of butter. Delish’.
But, could there be a more unfodmap thing? Full of wheat, currents and raisins, topped off with lashings of dairy … and lets not even think about the sugar content. I can practically hear my stomach kicking up a fuss at just the mention of them. So, in order to appease my grumpy tummy AND my childhood family memories, I have crafted possibly my best recipe yet. A gluten free, dairy free and sugar free hot cross bun cookie.
These little gems have a great warm spice to them, cut with fruit and a subtle sweetness. I actually had to make a second batch to photograph, because I ate the first one whilst they were still warm out of the oven. Oops.
- 1 cup oats
- 1/2 cup coconut flour
- 1 cup almond meal
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp ginger
- 1/4 tsp vanilla
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 5 tbs coconut oil
- 1 cup almond milk
- 3 tbs rice malt
- 4 medjool dates; pitted and chopped
- Zest of 1 medium orange
- Pinch of salt
- + 1 banana (to make the crosses)
1 Preheat your oven to 180 and line a baking tray.
2 Mix all (yup, all at once) your ingredients together until well combined.
3 Take roughly a tablespoon of mixture and roll into a ball in your palms, place on the baking tray and slightly press down.
4 Pop in your preheated oven for around 30 minutes or until they start to go golden around the edges.
5 Once cooked, remove your mini hot cross bun biscuits from the oven to cool.
6 While these are cooling, slice up your fresh banana into thin stripes.
7 When the cookies are cooled, place your banana crosses on top and enjoy with a cup of tea.
Oh, and try not to eat them all at once. (Or I will if you don’t).