Prep Time: 90 minutes
Cooking Time: 25 minutes
Yields: 12 people
1/2 cup buckwheat flour
1/4 cup almond meal
1/2 cup arrowroot
3 tbsp of stevia (or rice malt syrup)
2 tbsp psyllium husk
2 tsp ground cinnamon
1 tsp mixed spice
1/2 tsp ground nutmeg
1.5 tsp baking powder
1 tsp salt
1 pkt yeast
1/2 cup saltanas
3/4 cup almond milk
2 chia eggs (2 tbs chai seeds mixed with 1/4 cup warm water)
1 tbsp apple cider vinegar
1 tsp vanilla extract
3 tbsp buckwheat flour
2 tbsp arrowroot
- Combine all of the dry ingredients in a large bowl.
- In another bowl, mix together the chia eggs and apple cider vinegar.
- Place milk in the microwave for 1 minute in 30 second increments. Add the vanilla.
- Pour the warm milk mixture into the other ingredients and start to combine everything with a large spoon. Pour in the chia eggs and continue to mix until you have a thick, glistening sticky dough.
- Place a tea towel over the bowl and set aside somewhere quite warm for 30 minutes for the dough to expand. If it is not warm enough the dough will not rise. Even pop in the oven on the lowest temperature.
- Line a tray with baking paper. If you choose a smaller tray they will rise up more.
- When the dough is ready, using a dessertspoon or tablespoon, scoop out chunks of your dough (about 3 tbsp worth), with wet hands (use bowl of water beside you), shape the buns as you would like them. Gently put on to the baking paper, dropping each about 1cm apart.
- Set the tray aside again for another 30 minutes in a warm spot to allow the buns to expand.
- Preheat your oven to 180C, and then make the mixture for piping your crosses. Combine the buckwheat and arrowroot with just enough water to form a thick paste. Place in a piping bag (or just use a sandwich bag and snip the corner off).
- When the buns are ready, pipe crosses over the top (I find it best to do 3 full lines across and 3 down, so the buns are joined), then bake in the oven for 25 minutes until a light golden brown. Remove from the oven and allow to cool a little, then glaze with 2 tbsp of melted rice malt syrup using a pastry brush.