Tuesday, March 20, 2012

Allergy free apricot hot cross buns recipe (baked in a muffin tin)

Dry mix
  • 2 cups Orgran plain flour
  • ½ cup Orgran Gluten Substitute
  • ½ tsp. salt
  • ¼ cup sugar
  • 1 ½ tsp cinnamon, nutmeg or mixed spice
  • 5 level tsp baking powder
  • 1 ½ cups dried fruit of your choice (currants are traditional)
  • 1 sachet dry yeast
  • 80g Nuttlex 
Wet Mix
  • ¼ cup smooth apricot jam
  • 1 cup goat’s milk
  • 1 tsp vanilla essence
  • 2 tsp Orgran No Egg, whisked with 60mls water until thick
Cross mixture
  • 2 tps Orgran plain flour
  • 2 tsp caster sugar
  • 4-5 tablespoons water 
  • ⅓ cup water
  • 2 tablespoons apricot jam

  • Preheat oven to 180°C.
  • Grease muffin tin.
  • Mix dry ingredients in a large bowl.
  • Rub Nuttlex through the dry mix until the mix is a fine crumb.
  • Whisk together milk, apricot jam and vanilla essence in a separate bowl.
  • In another bowl whisk Orgran No Egg mixture.
  • Place liquid mixtures into bowl with dry ingredients.
  • Mix well to form a smooth and consistent doughy batter.
  • Spoon the batter into a greased muffin tin (smooth tops with damp fingers if you wish to shape them – use water or goat’s milk for this).
  • Cover with a clean tea towel and leave in a warm place for 30 minutes.
  • In a small bowl, whisk plain four and sugar with water until smooth.
  • Spoon into a zip-lock back and cut off a corner.
  • Squeeze out flour mixture to create the crosses.
  • Bake for approximately 20 -25 minutes, or until golden brown.
  • In a small pan, boil apricot jam and water for five minutes.
  • Brush glaze over the buns while hot.
  • Cool on a wire rack.
  • Reheat to eat.

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