We all love Easter – chocolate eggs and Hot Cross Buns – but some of us need that healthy alternative so I’m bringing to you (just in time for Easter) some delicious BUT healthy hot cross buns.
The ones we buy in the supermarkets are made from white flour and refined sugar…this healthier version is made from wholemeal spelt, oats, honey, cinnamon, vanilla and organic dark chocolate mmmmmmm.
So what’s healthy about them……
The wholemeal spelt is tolerated by those who may have digestive issues as the gluten content is slightly lower. Oats have a fibre that regulate your appetite and lower blood cholesterol. Cinnamon improves insulin efficiency and helps to lower and regulate blood sugar levels. Macadamia nut and olive oils in the recipe also act as an anti-inflammatory, and are much kinder to our arteries.
What You’ll Need:
220g whole meal spelt or whole-wheat flour
50 g rolled oats
1 teaspoon ground cinnamon
1 teaspoon dried yeast
125 ml (1/2 cup milk) your choice of dairy, almond, rice, oat, soy
1 tablespoon honey
1 teaspoon vanilla bean extract or 1/2 of paste
60 ml (1/4 cup) macadamia nut oil or olive oil
1 free range / organic egg, lightly beaten
80 g muscatels or raisins
50 g currants
Method
Mix the wholemeal flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
Warm the milk, vanilla and honey just a little until just slightly warm, then pour into the mixing bowl along with the egg and oil.
Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits and mix through.
Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.
Knock back the dough and tip in onto your working bench.
Kneed a little then shape into 10 rolls.
Cover lightly and allow to rise for another 30 minutes or until double in size.
Preheat your oven to 160 0C.
Bake for 20 minutes until golden.
Cool then if you like, pipe a cross made from either white or dark chocolate on top.
Enjoy!
Makes approx. 10 hot cross buns
NOTES: These buns are delicious lightly toasted with a light spread of macadamia nut butter
