Apple and carrot healthy hot cross buns
A kid friendly, healthy hot cross buns recipe that has no added sugar and contains apple and carrot. Perfect for Easter or any time. Suitable for vegans.
Ingredients
- 50 g dates pitted weight
- 300 g strong white flour
- 200 g spelt flour
- 7 g sachet of dried instant yeast
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 medium apples grated
- 1 medium carrot grated
- 50 g coconut oil melted
- 200 g sultanas or other dried fruit
- 250 ml plant-based milk warmed (I used oat milk)
- 1.5 tablespoon plain flour for the cross
- 50 ml plant based milk
Instructions
- First make your date purée. You will need a food processor* or a good blender* to make this. Blend 50g dates with 1 teaspoon water until smooth. Set aside.
- Place 300g strong white flour, 200g spelt flour, a 7g sachet of instant yeast, 1 tsp mixed spice, 1 tsp ground cinnamon and 1 tsp ground ginger into a mixing bowl. Mix well. Stir through 2 grated apples 1 grated carrot, 50g melted coconut oil, the date purée and 200g sultanas. Mix well so that the fruit is well distributed.
- Heat up 250ml milk - it should be warm rather than hot. Gradually stir it in to the flour and fruit mixture, mixing all the time.
- Scrape out onto a lightly oiled surface and knead for ten minutes. It can be fairly sticky to work with so if you have a stand mixer* with a dough hook by all means use that!
- Place in a lightly oiled bowl and cover with cling film or a slightly damp tea towel. Leave to rise in a warm place for 1.5 - 2 hours, until doubled in size.
- Line two baking trays with non-stick baking paper. Lightly oil your hands and tip the dough out on to a lightly floured surface and knock it back - ie squash all the air out. Divide into 12 balls and place onto the baking trays. Cover again and leave for 45 minutes - 1 hour until doubled in size again.
- Pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Brush the tops of the buns with a little milk. For a stickier glaze you can make a sugar syrup (best added after baking) or use melted apricot jam.
- Mix 1.5 tablespoon plain flour with 1.5 tablespoon cold water in a small bowl until smooth. Use a piping bag to mark a cross on the top of each bun. You can do this with a spoon if you don't have a piping bag but it's harder to get the lines in the right place - alternatively use a freezer bag and snip one of the corners off.
- Bake in the pre-heated oven for 20-25 minutes until golden brown and sounding hollow when tapped.
- Allow to cool slightly then serve warm as they are or with spreads of your choice.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 293kcalCarbohydrates: 55gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 19mgPotassium: 249mgFiber: 5gSugar: 18gVitamin A: 920IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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