- 1 cup buckwheat kernels
- 1 cup quinoa
- 3 cups filtered water, for soaking, plus extra, for rinsing, plus 2-3 tablespoons filtered water, for blending (optional)
- 1/3 cup cold-pressed olive or macadamia oil
- 3 tablespoons maple syrup
- 2 teaspoons cinnamon powder
- 1⁄2 teaspoon quality salt
- 3 tablespoons coconut sugar
- 11⁄2 cups gluten-free self raising flour, plus extra, for shaping
- 1 tablespoon gluten-free baking powder
- 1⁄2 cup currants or sultanas
- Maple syrup, for glazing
For the cross:
- 1/8 cup arrowroot
- 1⁄4 cup gluten-free self-raising flour
- 2-3 tablespoons filtered water
Cinnamon ‘butter’ balls:Makes: approx. 1⁄2 cup Preparation time: 5 minutes
- Soak the buckwheat and quinoa in the filtered water overnight or for 6-8 hours.
- Preheat the oven to 170°C fan forced.
- Place soaked buckwheat and quinoa in a wire mesh sieve and rinse under running water and drain.
- Place oil, maple syrup, cinnamon, salt and coconut sugar in blender.
- Add drained grains and remaining ingredients (except flour, baking powder and currants).
- Blend until smooth (depending on your blender this could take up to 5 minutes; add extra 2-3 tablespoons filtered water if not blending).
- Pour dough batter into a medium mixing bowl.
- Fold in flour, baking powder and currants.
- Divide dough into 10 balls.
- The balls are a little sticky, so lightly tap each ball in some gluten-free flour and shape it into a slightly square, roundish bun.
- Place on a flat baking tray.
To make crosses:
- Combine dry ingredients in a small bowl. Add water slowly to form a thick-ish paste.
- The arrowroot makes it go a little chalky but that is okay.
- Spoon mixture into a piping bag fitted with a small, round nozzle and pipe crosses onto the buns.
- Bake for 20-25 minutes or until buns are light golden.
- Brush buns with a little maple syrup to glaze and serve warm.
Cinnamon ‘butter’ balls:
- Place all the ingredients in a small bowl and mix with a fork until well combined.
- Place in the fridge to firm up. Create ‘butter’ balls using a melon baller.
- Serve when ready to eat on warm or toasted hot cross buns!
Shared with love by.... Anthea Amore, Organic Passion Catering
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