Healthy Hot Cross Buns

Share on facebook
Share on twitter
Share on google
Share on pinterest
Share on email
Looking for a healthy alternative to mass produced hot cross buns? Here they are, enjoy!
Jump to Recipe

That smell! That texture! Nothing beats a deliciously, soft, spicy hot cross bun at Easter time, layered with grass-fed organic butter or raspberry jam. This home-made version is gluten, dairy, refined sugar free – healthy!

Healthy Hot Cross Buns

Gluten, dairy, refined sugar free.
Prep Time 30 mins
Proof 1 hr
Total Time 1 hr 50 mins


  • Electric Beater



  • tsp active dry yeast
  • 2 tbsp pure maple syrup
  • cup warm water
  • cup almond meal
  • ¾ cup rice flour
  • 3 tbsp ground psyllium husk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • zest of an orange or lemon
  • 3 eggs at room temperature
  • ¼ cup olive oil
  • ½ cup sultanas


  • 2 tbsp coconut flour
  • 4 tbsp water


  • In a small bowl, place the yeast, maple syrup and water and mix together. Set aside in a warm spot covered by a tea towel to proof for 10 minutes.
  • While waiting, in a large bowl add all of the other ingredients (except eggs, olive oil, sultanas) and mix together.
  • In a medium bowl, add the eggs, olive oil and yeast mixture and mix with an electric beater until fluffy.
  • Pour this liquid and the sultanas into the large bowl with the dry ingredients and mix together. Leave to meld together.
  • Turn the oven onto 160°C Fanbake (or 180°C conventional)
  • Make the cross mixture, you want it to be like a paste. Add to a small plastic zip lock bag then cut off the tip of a corner.
  • Mix the bun mixture again slightly, then with wet hands, roll into around 10-12 balls and place on baking paper in a dish with a 1cm gap between each. Cover with a hot damp tea towel and place somewhere warm in the sun or hotwater cupboard for 1-1.5 hours.
  • The balls should now have risen and look more like buns. Pipe the cross mixture onto the buns, may need to use fingers to press down or shape as desired.
  • Cover the dish with tinfoil and place in the oven. Cook for around 8 minutes then take out of oven and remove tinfoil, then bake for a further 8-10 minutes until golden.