Raw Hot Cross Buns

By Chef: Lauren Glucina
Posted:  March 24, 2016 


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Raw Hot Cross Buns! These healthy Raw Hot Cross Buns are vegan, refined sugar free and gluten free. Soft and springy with a lemony-cashew cream ‘cross’. Perfect for a healthy plant based Easter brunch.


  • 1½ cups almond meal
  • ½ cup coconut flour
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 heaped tablespoon cacao powder
  • ¾ cup grated apple
  • 5 large Medjool dates, pitted (about 78g)
  • ¼ cup psyllium husks
  • ¼ cup + 2 tablespoons almond milk
  • 1 cup sultanas
  • 1½ teaspoons cinnamon powder
  • 1 teaspoon mixed spice
  • Zest of half an orange
  • Couple of good pinches coarse sea salt
  • 1½ cups almond meal
  • ½ cup cashews, soaked in water for 2-8 hours (till soft)
  • ¼ cup water
  • Juice of half a lemon
  • 1 tablespoon 100% pure maple syrup
  • 2 tablespoons coconut oil, liquid
  • 1 teaspoon vanilla extract
  • Pinch of coarse sea salt


  1. Place all but sultanas in a food processor and whiz till a dough forms.
  2. Transfer to mixing bowl, mix in sultanas.
  3. Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, then cut into 16 even squares.
  4. Place squares on a dehydrator tray. Baste with maple syrup.
  5. Dehydrate for 1 hour at 135˚F, then turn down to 115˚F for another 4-5 hours.
  1. Drain cashews, blend everything in blender till smooth.
  2. Spoon mixture into a piping bag, then pipe on crosses over the dehydrated buns.
  3. Store in an airtight container for about a week.