Allergy free strawberry glazed hot cross buns recipe

You can use any jam you'd like but the best are apricot, plum, fig and strawberry. I also have a mostly secret ingredient for some of the buns which is a small shake or two of ground cardamom. 

Ingredients
Dry mix

• 2½ cups Orgran self-raising flour
• ½ tsp salt
• ¼ cup sugar
• 1½ tsp cinnamon, nutmeg or mixed spice
• 2 level tsps baking powder
• 1½ cups dried fruit of your choice (currants are traditional)
• 80g Nuttlex

Wet Mix

• ¼ cup smooth strawberry jam
• 1¼  cup goat’s milk
• 1 tsp vanilla essence
• 2 tsp Orgran No Egg, whisked with 60mls water until thick

Cross mixture

• 2 tsps Orgran plain flour
• 2 tsps caster sugar
• 4-5 tablespoons water 

Glaze

• ⅓ cup water
• 2 tablespoons strawberry jam

Method

• Preheat oven to 180°C.
• Grease a muffin tin.
• Mix the dry ingredients in a large bowl.
• Rub the Nuttlex through the dry mix until the mix is a fine crumb.
• Whisk together the milk, strawberry jam and vanilla essence in a separate bowl.
• In another bowl whisk the Orgran No Egg mixture.
• Pour the liquid mixtures into the bowl with dry ingredients.
• Mix well to form a smooth and consistent batter.
• Spoon the batter into the greased muffin tin (smooth the tops with damp fingers if you wish to shape them – use water or goat’s milk for this).
• In a small bowl, whisk the 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 the buns are golden brown and cooked through.
• Remove the buns from the muffin pan after five minutes of cooling.
• Place the muffins on a wire rack over a baking tray.
• In a small pan, boil the strawberry jam and water for five minutes.
• Brush glaze over the buns while hot.
• Allow to cool completely.

Note

• Reheat to eat.