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Activated Grain Hot Cross Buns with Cinnamon ‘Butter’ Balls


Soaking : overnight or 6-8 hours minimum

Preparation : 15-20 minutes

Cooking : 20-25 minutes

10 buns

chef Todd Cameron

Activated Grain Hot Cross Buns with Cinnamon ‘Butter’ Balls
My friend and fellow chef Todd Cameron, has developed this old/new technique of soaking and activating grains to make cakes, breads, pancakes and biscuits more nutritious and more digestible. Here I’ve taken his concept and created these super healthy Hot Cross buns! Paired with cinnamon 'butter' balls, they are delicious. Drizzle a little maple syrup or try my blueberry chia jam with it for a more traditional hot cross bun! The BEST! (You’ll need a 32cm square baking tray)


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 * You’ll find these ingredients at your local Santos Organics store or online.


  1. Soak the buckwheat and quinoa in the filtered water overnight or for 6-8 hours.
  2. Preheat the oven to 170°C fan forced.
  3. Place soaked buckwheat and quinoa in a wire mesh sieve and rinse under running water and drain.
  4. Place oil, maple syrup, cinnamon, salt and coconut sugar in blender.
  5. Add drained grains and remaining ingredients (except flour, baking powder and currants).
  6. Blend until smooth (depending on your blender this could take up to 5 minutes; add extra 2-3 tablespoons filtered water if not blending).
  7. Pour dough batter into a medium mixing bowl.
  8. Fold in flour, baking powder and currants.
  9. Divide dough into 10 balls.
  10. 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.
  11. Place on a flat baking tray.

To make crosses:

  1. Combine dry ingredients in a small bowl. Add water slowly to form a thick-ish paste.
  2. The arrowroot makes it go a little chalky but that is okay.
  3. Spoon mixture into a piping bag fitted with a small, round nozzle and pipe crosses onto the buns.
  4. Bake for 20-25 minutes or until buns are light golden.
  5. Brush buns with a little maple syrup to glaze and serve warm.
Tip. The buns are best served warm straight from the oven or toasted, topped with a melting cinnamon ‘butter’ ball on top and jam or maple syrup!

Cinnamon ‘butter’ balls:

  1. Place all the ingredients in a small bowl and mix with a fork until well combined.
  2. Place in the fridge to firm up. Create ‘butter’ balls using a melon baller.
  3. 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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