Choc Cross Buns

[Guest guest]

Choc Cross Buns

 

 

Someone in another group came up with this version of Hot Cross Buns.

 

 

Wet Ingredients:

 

650 ml (22 fl oz) water - may vary, use less to start

1/3 cup oil (light olive, canola or a mix of both, or your

preferred oil)

1 teaspoon cider vinegar (left this out because she can't do vinegar)

 

Dry Ingredients:

 

1/2 cup brown rice flour (she used another 1/2 cup of besan)

1/2 cup besan (chickpea/garbanzo bean flour)

2 cups white rice flour

1 cup arrowroot (-OR- tapioca)

4 tsp xanthan -OR- guar gum

1/4 cup sugar

1/4 cup brown sugar

1 1/2 teaspoons salt

2 teaspoons GF baking powder

6 teaspoons egg replacer powder

1/2 cup soy milk powder (-OR- almond meal -OR- Dari-Free -OR- omit)

(she used 1/2 cup of sweet rice flour)

2 1/2 teaspoons yeast granules

 

1 to 1 1/2 cups vegan choc chips

 

 

1. Simply place all the ingredients into the bread maker (as you would

normally for bread) and use the dough cycle, mixing in the choc chips

at the very end of the mixing cycle. Alternately mix and rise as

normal for hand baking, again mixing the choc chips in at the very end

of the mixing process.

 

2. Spoon the batter into muffin tins, smooth the top with wet fingers

(or shape by hand), and glaze with a mix of milk substitute and honey

(or your preferred glaze). Pipe or drizzle crosses on top using a mix

of rice flour, cocoa and water.

 

3. Bake in the oven at 180 C (350 F) for around 35 minutes.

 

 

 

TIP: If using paper pans, brush the insides with oil or you'll leave

half the bun behind on the paper.