All of the flavor of the hot cross buns without the fuss of proving your buns first ;-) Easy!

Ingredients

3 cups of gluten free flour mix (or 1 ½ cup almond meal with 1 ½ cup brown rice flour)
1 tsp bicarb soda
1 cup almond milk or coconut milk
1 cup dried fruit (we used ½ cup currants & ½ cup sultanas)
½ cup coconut sugar
¼ cup coconut oil
3 tsp cinnamon
2 eggs (or flax / chia seed egg)
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
Zest and juice of 1 orange

Method

Preheat oven to 350°F (180°C) and line and grease a 12-hole muffin tray.
Soak dried fruit, drain and pat dry.
Combine dry ingredients.
Combine wet ingredients then combine both.
Divide mixture between muffin cases and bake for 20-25 minutes.

Crosses

Sift 1/2 cup of brown rice flour into a bowl and add 1/4 cup of water, mix to form a paste. You may need to add a touch more water to make the mixture a thick, but still fluid consistency. Fill into a small ziplock bag and then cut a hole across the corner. Use this to pipe crosses onto the top of each bun before baking.