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

Ingredients

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 

Glaze

• ⅓ cup water
• 2 tablespoons apricot jam

Method

• 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.

Note

• Reheat to eat.