Updated: Apr 15, 2022
Hot cross buns are my ultimate favourite when Easter rolls around. Historically meant to be eaten on Good Friday, these tiny buns are best served the day they are made; however, they can be toasted and eaten the next day.
The inspiration for this recipe is from my new ebook Healing Healthy. One of my favourite drinks in the book is Chia Hot Chocolate. Spicy and sweet are the perfect combinations for these little Easter treats.
Enjoy making these over the long weekend and share them with your loved ones. These are plant-based, dairy free and refined sugar free.
Prep time 1 hour | Bake 25 minutes | Makes 9
You will need:
1 tbsp chai tea
1 tbsp chia seeds
1/4 cup (60ml) boiling water
1 1/4 cup plant-based milk
1/2 cup (125ml) olive oil
2 tbsp maple syrup
1/4 cup coconut sugar
2 tsp dry active yeast
4 cups of all purpose flour
1 tsp sea salt
1/3 cup cacao powder
2 tsp all spice
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup white vegan chocolate chips
Pipping
1/4 cup (60ml) water
1/3 cup plain flour
1 tsp cacao powder
1 tsp maple syrup
Chia glaze
1/3 cup (80ml) boiling water
1 tbsp chia tea
1 tsp vanilla extract
1 tbsp maple syrup
How to make:
Place the chia tea into the boiling water and stand for 5 minutes. Remove tea leaves and place chia seeds into the chai tea liquid; this will become a chia egg.
Add plant-based milk, oil, vanilla extract and maple syrup in a medium jug; add yeast stirring in
Sift flour, spices, salt and sugar into a large bowl; stirring in the white chocolate chips.