Allergy free maple pumpkin hot cross scones recipe

Ingredients

• ½ butternut pumpkin, peeled, boiled and mashed
• ¼ cup maple syrup
• ½ tsp vanilla essence
• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex, melted

Cross mixture

• 2 tsps Orgran plain flour
• 2 tsps caster sugar
• 3-4 tbsps water

Glaze mixture (optional)

• 3 tbsps maple syrup
• ½ cup confectioners sugar

Method

• In a large bowl, combine the mashed pumpkin, maple syrup and vanilla essence.
• Stir through the melted Nuttlex.
• Fold through the flour and gluten free gluten.
• Gently mix into dough, using your hands.
• Hand roll handfuls of dough to make the scones.
• Place them on a foiled and greased baking tray.
• 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 in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).
• To make the glaze, whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.

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.

Muffins and hot cross buns recipe list

Muffins

Allergy free honey carrot muffins recipe

Allergy free apple muffins recipe

Allergy free pumpkin and blood orange muffins recipe

Allergy free banana, honey and cinnamon muffins recipe

Allergy free mixed berry and ginger muffins

Allergy free passionfruit muffins recipe

Allergy free honey quinoa breakfast muffins recipe

Allergy free banana muffins recipe

Allergy free pumpkin chocolate chip muffins recipe

Hot Cross Buns

Allergy free strawberry glazed hor cross buns recipe (baked in a muffin tin)

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

Allergy free hot cross bun recipe for baking in a muffin tin

Allergy free maple pumpkin hot cross scones recipe

Good Friday hot cross buns

All glazed and ready to go. I chose the apricot ones as I could probably eat some of these and birthday cake in one day. I don't know about golden syrup ones and pineapple and carrot cake. That would probably lead to rolling home.

As you can tell, I'll likely be out and about all day so this is probably the only post.

But for you, the secret ingredient is a pinch of cardamom. Only a pinch.

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.