Buckwheat & almond hot cross buns

A healthier alternative to the traditional hot cross bun. Adapted from: https://www.natashashome.com/buckwheat-rolls/?utm_source=whisk&utm_medium=android&utm_campaign=fluffy_buckwheat_rolls_(gluten-free)#recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add psyllium husk and water to glass bowl or jug and whisk to combine. Set aside to let it form a gel.

Step 2

Add flours, cinnamon, xanthum gum, baking powder, salt, coconut sugar, and instant yeast to a large bowl and whisk to combine. If you're using honey or maple syrup add this in next step.

Step 3

Add psyllium husk gel, eggs, milk, oil, (honey/maple syrup if using), and raisins to the bowl with the dry ingredients and mix with a wooden spoon to combine.

Step 4

Grease a baking dish with olive oil. Divide the dough into 8 equal-sized balls. The dough will be sticky, so wash hands and grease hands with olive oil each time the dough starts to stick. Place the balls into the baking dish and place into the oven (currently room temp and turned off) for approximately 50 mins to rise.

Step 5

Whisk 1 egg with a fork to make egg wash. Brush buns with egg wash.

Step 6

Transfer buns back to oven and bake from a cold start: once buns are in oven turn it on to bake 190°C. Once oven has finished preheating, immediately start timing so buns bake for 20 minutes.

Step 7

Take out of oven and let cool for 20-30 minutes before pulling apart.

Step 8

I cut the buns in half and then freeze.