HCBMainImage1 HCBMainImage2One 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).

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