Raw Hot Cross Buns!
This Raw Hot Cross Buns Recipe is super delicious and can be enjoyed totally guilt free!
Dough Ingredients:
- 1C pysillum husk
- 2C almond pulp* (leftover from making almond milk)
- 1T cinnamon
- 1T mixed spice
- 1t vanilla powder
- Juice and zest of one orange
- 1C raisins, soaked to soften
- 1/2C finely chopped dates
- 1/2C flax meal
- 1t himalayan crystal salt
- 1C filtered water and more to make dough
Method:
Combine all ingredients in a bowl, stir to combine, add water and work the ingredients with your hands until you get a dough consistency. Mould into a square loaf shape and cut into buns. Transfer to a dehydrator tray and dehydrate at 130°F for the first hour. Then turn down to 110°F and dehydrate for approx 6-8 hours, basting with glaze regularly.
*If you don’t have almond pulp you can use almond meal or process 1C almonds until breadcrumb like in the food processor.
Glaze Ingredients:
- 2t fresh lemon juice
- Juice of 1 lemon
- Handful dried apricots, soaked till soft
- 4T water
- 3 squirts stevia
Method:
Blend until combined. Baste glaze as needed. Any leftover will keep in the fridge for a week or in the freezer.
Cross Ingredients:
- 1C cashews soaked 1 hour
- 1/2C filtered water
- 2T maple syrup
- 1t vanilla extract
- 3 squirts stevia
- Juice and zest of half a lemon
- 4T coconut oil
- pinch himalayan crystal salt
Method:
Blend all ingredients except for the coconut oil in a high speed blender. Add coconut oil and blend again. Add a little more water if needed to blend. Try not to add too much though as we want the mixture to be quite thick. Adjust to taste and pour into a container and keep in fridge for an hour or two to allow it to set a little further.
Pour into a piping bag and “ice” the hot cross buns.
Serve with extra cashew cream.
Enjoy 
