HEALTHY HOT CROSS BUNS
I love hot cross buns. Seriously love them. I could easily eat six in one sitting. Toasted, with butter? Yes. Plain on their own. Yes.. I accept it. I am an over eater of hot cross buns.. along with other things...
So I needed to come up with a recipe that was quick and easy, a healthier option, light and fluffy. And this recipe worked. Husband, son and I cheerfully polished them off in two days. They loved them... And I don't feel guilty for indulging in something I love to eat.
Albert was able to help me make these and he squealed with delight at being able to be a part of the whole process and then decorate his own. We could hardly wait for them to come out of the oven. We must have sung hot cross buns, hot cross buns.... one a penny.. two a penny .. hot cross buns, a thousand times.
There is definitely something to be said about baking with family. It just feels good. Particularly an over excited and enthusiastic toddler.
HOT CROSS BUNS
- 500 grams wholemeal spelt flour
- 1 tsp bicarb soda
- 1 tsp salt
- 1 1/2 cups of mixed (currants, raisins, sultanas, chopped dates)
- 1/2 cup mixed peel
- 1 tsp ground nutmeg
- 1 tbs cinnamon
- 1 tbs ground ginger
- 2 cups full fat greek yoghurt
- 180ml milk (you can use almond or rice milk)
- handful flaked almonds
1. Preheat oven to 180 C. Line a tray with baking paper.
2. Add the flour, bi-carb, salt, cinnamon, nutmeg and ginger to a large bowl and combine with a spoon.
3. Stir in the dates, currants and mixed peel.
4. In a separate bowl, whisk the yoghurt and milk together.
5. Make a well in the middle of the dry mixture and slowly pour the wet mix in and gently fold together until combined.
6. Using floured hands, divide into 16 balls and tuck them closely together on the tray.
7. Decorate as desired with the flaked almonds.
8. Bake in the preheated oven for 25 minutes or until light brown.
**Best served warm with a little butter.
**Eat the same or next day :)
** Wrap tightly in cling wrap and freeze for up to 2 months.