Wednesday, April 1, 2015

Hot Cross Buns

I have been dreaming of these buns for years.
And, I finally got some fire in my buns {pun intended} to make them before Easter this year. 
I love it when you can enjoy a holiday recipe just like the best of 'em and not have to feel like you are an inconvenience for not being able to eat "anything" Which we all know is not true. We can actually eat so many things. But then on special occasions or in special circumstances it seems like all the hope of eating gluten-free gets thrown out the window. You loose heart and you feel jipped. I am here to tell you that is normal. It's part of the process of dealing with the loss of eating differently. "Not-eating-gluten" is so much more than "not-eating-gluten". It changes how you think. It is something to grieve as a loss and then find new ways to live and carry on. 
It could even be tied into Easter. Thinking about the life with gluten, dying, and being put to rest. And going gluten-free as a new way to live and sort of resurrection of life of sorts. 
Find ways to make eating gluten-free more normal. You make the dessert or the dish to pass at the party that you can also enjoy. This will not single you out and may even surprise your family and friends. I know this is not easy. But take baby steps and make a recipe you make again and again, so it is tried and true and will not disappoint. Doing this is a brave endeavor and shouldn't be seen as a small task. My hope for you is that you can carry on through this and be able to see some hope in the process.

Hot Cross Buns Recipe
{gluten, dairy, soy, nut, egg and refined sugar-free}

1/2 cup of non-dairy milk of choice (I usually use coconut or hemp)
1/2 cup of water
1/2 cup of coconut sugar

Put the above in a small saucepan and warm until an almost boil. Ready to mix with the rest of the wet ingredients.

1/2 cup of currants, soaked in 1/2 cup of boiling water with 1-2 drops of orange essential oil ( I use Young Living brand to ensure edible safeness)

Put the above ingredients in a small glass bowl or Pyrex and let the currents soak for a while, or even over night to plump out and get soft.

2 TB of psyllium husk powder

Then, in a large mixing bowl, add the above psyllium and the boiling milk sugar mixture with the following wet ingredients. 

2 TB of fresh orange or other citrus juice
2 TB of olive oil
2 TB of honey
1 TB of apple cider vinegar
1/4 cup of apple butter or sauce
1 ts. of pure vanilla

Once all of the wet ingredients are mixed well with each other, add the soaked currents. Drain excess water before dumping. Then add the following dry ingredients and fold well until you get a soft and fluffy dough.

1 cup of GF oat flour
1 cup of white rice flour
1/2 cup of tapioca flour + more for kneading and dusting
2 ts. of baking powder
1 ts. of sea salt
1 ts. of baking soda
1 ts. of ground nutmeg
1 ts. of ground cinnamon

Roll out dough on a cutting board. Cut the dough into 12 parts and roll each piece between your hands to make a bun like roll.  Use an additional 1/4-1/2 cup of tapioca flour for rolling and dusting if the dough is too wet or soft.

Place all 12 buns on a parchment layered baking sheet and bake in a preheated 350 degree oven for 25 minutes. Then whisk up the following ingredients and brush or spoon over the top of the buns and bake for another 5 minutes.

2-3 TB of raw honey with 1 TB of water whisked well 

Then pull from oven and let cool for a least and hour before adding the cross frosting.

Frosting Ingredients:
1/4 cup of non-dairy cream cheese (I use Daiya brand)
1 TB of palm oil shortening butter flavor (can omit, but used to help keep it together)
1-2 TB of maple syrup or honey

Mix the frosting up in a small bowl and then spoon into a frosting bag or a ziplock bag works too. Cut the corner tip just a smidgen and then you can use to squirt out the lines above the buns. Go one direction first over all the buns, and then switch and cross over your first lines finishing in the other direction. 

You will come out with these gorgeous, sweet and moist buns. Perfect for Easter Sunday morning brunch or even dinner. They are too tempting to wait till then, so I snuck a bite or two. These buns and a special sweet treat. Covered in sweet honey and finger licking.

This hot cross bun recipe isn't anything miraculous but I do hope you find hope this season of new life and to look for the new ways that a resurrection is blooming in your daily life.

Much love and light to you this Holy week and Easter Sunday.

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