Gluten-Free Hot Cross Buns

ingredients

• 175g + 25g strp'd tigernut flour

• 55g tapioca starch

• 90ml non-dairy milk (luke warm)

• 1/4 teaspoon active dry yeast

• 1/2 teaspoon castor sugar

• 40g brown sugar/ coconut sugar

• 35g coconut oil/butter

• 1/4 teaspoon vanilla extract

• 1 egg

• 1 teaspoon spice mix (cinnamon, all spice, nutmeg)

• 1/2 cup currants or raisins

  instructions

1. Whisk the warm milk & granulated sugar together. Add in the yeast and let it sit for 8-10 minutes until frothy & bubbly!

2. In a mixing bowl, add the tigernut flour (175g), tapioca starch, coconut sugar, butter, vanilla extract, egg and spice mix.

3. Add the bloomed yeast to the mixing bowl and whisk well. The dough should be soft

4. Add the 25g of tigernut flour a tablespoon at a time and knead for a few minutes by hand until you can roughly shape it into a ball

5. Place the dough in a well oiled bowl and cover with a plastic wrap for 2 hours. There will be a slight rise - but not too much.

6. Punch down the dough and section into 6-7 equal portions, and roll them into equal size smooth balls, making sure to pinch the bottom to seal

7. Place the balls in a baking dish approximately 1/2 cm apart

8. Cover with a kitchen cloth and let rise for another hour

9. Make a thick paste of tigernut flour & water and pipe crosses on each bun.

10. Bake at 180 degrees for 30 minutes.

11. Remove, and brush with melted butter or coconut oil (optional!) and let them cool completely (approx. 45 minutes!)

12. Enjoy with your favourite toppings, and a pot of tea!