Did you ever think you'd be making hot cross buns using plantains? Me neither! These refined sugar-free, gluten-free, vegan, yeast-free plantain hot cross buns have certainly been an interesting experiment from beginning to end. I have to admit I was not planning on making a hot cross buns recipe for the blog, but as luck would have it I got two reader requests for those within a day, so I felt like I had to give it a try. Most especially because one request was for a recipe that could be made with a special needs class, and the other from someone who wanted a recipe that is free from many allergens, including starches, yeast, and gums.
I'm loving all the latest recipe requests by the way -- even if they are challenging at times. I love helping people find recipes they can enjoy, and I also love pushing the boundaries of my own baking and trying out new things. So I set out to investigate what could be done...
I must admit that it's been a challenge from beginning to end. I mean hot cross buns are meant to be yeasted -- that's a huge part of their whole flavor and appeal. They're also meant to have an eggy light and fluffy quality to them. And then the gluten-free flour mix I would normally use relies on starch and guar gum. And so, I tried out many, many things over the course of the last few days {the shelf of delicious failed hot cross buns in my fridge can attest to that ;) } -- I tried chestnut flour, applesauce, pumpkin buns, banana buns, bready buns, round ones, square ones, and more... and I think after all these attempts I have to say that I was sadly not able to get anywhere near the texture and look of a real hot cross bun. I think they are just really meant to be yeasted and need a good sturdy gluten-free flour to work. But I will say that I came up with some delicious cross buns that could be enjoyed for the occasion nonetheless, even if they're a little funny-looking ;)
To be fair, time is a huge factor here -- Easter is only a couple of days away and I imagine people would want to make these for the occasion, so I felt a rush to get a recipe up very quickly and only had a day or two to play around. I also live out of town and the nearest store that carries good baking supplies is two hours away, so I really just had to improvise with what I had on hand... A little limiting, but luckily I have enough random baking supplies to feed a country in my pantry and so I was still able to give these special request gluten-free vegan hot cross buns a go with what I had on hand.
Normally I would carry on with my experiments until I get it right, but in this case I chose to share the best recipe I've come up with so far instead. And while I can't say I came up with a hot cross bun copycat, I will say that I came up with some really delicious buns that are free from {ready for this?}: gluten, dairy, eggs, yeast, refined sugar, gums, starches, nuts, and specific grains I was asked to leave out if possible: millet, sorghum, buckwheat, and in addition, as requested, ideally the ingredients needed to be as unrefined as possible.
These are obviously not perfect -- a little cracked, a little dark, a little sweeter than the usual, but they are seriously delicious and have a wonderful cinnamony, allspicy, and raisin filled flavor and aroma. I got inspired by a friend's recent recipe to use some ripe plantain in these and it worked great -- when I tried bananas, pumpkin, or chestnuts, I found they totally overpowered the bun's natural flavors. A plantain worked just right -- gave it a good balance of moisture, texture, and taste, and worked great with the warm spiced flavors.
Perhaps I'll have a more traditional recipe worked out for next year, but until then, I hope you enjoy these little funny buns :)
PrintPlantain Hot Cross Buns
Gluten-free, vegan hot cross buns which are full of cinnamon, allspice, and raisin filled flavor. Refined sugar-free and yeast free.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 buns
- Category: Bread
- Method: Baked
- Cuisine: Dessert
Ingredients
Wet:
- 3 tbsp warm water
- 1 tbsp ground flax seeds
- 1 large ripe plantain
- 8 soft medjool dates
- ¼ cup maple syrup
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
Dry:
- 1 cup brown rice flour {plus possibly more -- see directions}
- ½ cup sweet sticky rice {also known as glutinous rice flour/mochi/mochiko flour}
- 1 tsp baking soda
- 1½ tsp cinnamon
- ⅛ tsp each: allspice, nutmeg
- dash of salt
- ½ cup raisins
Cross Ingredients:
- 4½ tbsp sweet sticky rice flour
- 1 tbsp maple syrup
- 2 - 2½ tablespoon water
Glaze Ingredients:
- 1 tbsp maple syrup
- 2 tsp olive oil
- ¼ tsp cinnamon
Instructions
- Preheat oven to 350F. Line a small baking dish {I used a 3" x 6" oven safe glass tupperware container, but anything similar would work} with some parchment paper and set aside.
- Mix warm water and flax in a small bowl/glass and let sit for a few minutes while gathering remaining wet ingredients.
- Place all wet ingredients into a food processor, with the flax mixture going in last. Process until completely smooth. Add in dry ingredients, except raisins, and process until the mixture begins gathering up into a ball {it will still be a little sticky, but should pinch together nicely}. If it's too sticky {i.e. can't be rolled up into a little ball}, add a bit more rice flour, 2 tablespoon at a time, and process, until the mixture begins to stick together. Add in raisins and mix through briefly to incorporate them into the dough.
- Scoop out some of the mixture and roll into a ball with your hands. Budget to have enough mixture for 6 balls. Place them in the prepared baking dish as you roll them. They should be touching each other and fill the whole container {they won't rise, but they will fill out a little and get that square bun shape and look this way}. Use a blunt knife and press a little cross on top of each bun {don't cut in deep -- just press in a little}.
- Prepare the cross mixture by mixing all ingredients together in a small bowl. The mixture should be pasty and smooth. If it's too dry, add a tiny bit more water, too wet -- a tiny bit more flour}. Transfer into a pipping bag or a a sturdy ziplock, snip off the edge, and then carefully pipe out crosses on each bun.
- Bake in a pre-heated oven for approximately 55 minutes {or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
- Prepare the glaze by mixing all glaze ingredients together. Brush this mixture on top of each bun and enjoy!
Notes
- Add in some citrus zest for a traditional variation.
- If you cannot find sweet sticky rice flour {though do look for it by its other names first though!}, try increasing the brown rice flour and adding in some tapioca or arrowroot starch. I haven't tested this out, but I would try 1¼ cups brown rice flour, ¼ cup starch. For the cross part -- use a starch.
Missy says
Can I sub brown rice flour with plantain flour or cassava flour?
Catherine says
I love baking with plantain, but people must be aware that green and yellow one won't give the same results. Unripe (green) plantain are very starchy and a good substitute to flour while riper one gives sweeter and moister results. It is different from using banana. I added candied lemon peels to my buns and used soaked regular dates ( I weighted the dates +water).
★★★★★
Audrey says
Thanks for sharing, Catherine! They sound good with the candied lemon peels :)
I don't think I've seen green plantains around, but that's good to know. The ones I usually see for sale here are ripe and yellow. Which ones did you use for the buns?
Mika says
Hey again, Audrey! Sorry for bothering you twice in the same day, but I was wondering if you could use those magical baking powers of yours to make a saffron bun. I've been searching for one for a while now and found a few, but I don't want to try them because I am uncertain of the outcome, and saffron costs an arm and a leg these days. Also, I don't mean to insult or criticize any other bloggers, but I have tried some of their baking recipes and they have just not come out, even though I followed the recipe exactly. I'm asking you because you know how to bake the most delightful desserts with people's health and differences in mind, and every recipe I have made on your blog has come out perfectly, even with a few of the substitutions I used ;) I feel like I can really trust you and that your recipes are tested out and meticulously crafted every time, just waiting for your readers to make them. Thanks and, as always, gorgeous blog
Audrey says
Hi Mika,
Well, that would be an interesting project. Unfortunately though at the moment I'm traveling a lot, so don't have access to a steady oven a lot of the time. If I manage to make them though at some point, I'll be sure to share on the blog :)
Kay Horn says
Hi Audrey
Could you clarify how many grams / cups of ripe plantain you used please as their size varies considerably.
Thank you
Kay
Audrey says
Hey Kay,
I'd say the one I used was about 8-9" long (like a really large banana), so about 3/4 cup if mashed.
plasterers bristol says
These turned out perfect. Thanks, great recipe. Simon
Audrey says
Thank you, Simon! So happy you liked them :)
Claire says
Hi,
I don't do well with brown rice, do you think white rice flour would work instead?
Thanks
Audrey says
Hi Claire -- yes, absolutely. Feel free to use it interchangeably. Happy baking! :)
Lily Lau says
Refined sugar-free, gluten-free, vegan, yeast-free plantain hot cross buns... I never knew I'd use such elegant ingredients in my life, haha! Thanks for this lovely share :)
★★★★★
Audrey says
You're welcome, Lily. Thanks for stopping by :)
Christina @ The Beautiful Balance says
We LOVE plantains in this house so I'm loving that you took a classic Easter bun and made them so guilt-free with the addition of plantains and dates! Gorgeous Audrey, pinning this now! :)
Audrey says
Thanks Christina! I'm sort of a noob to plantains but I've grown to really love them both in baking and as a savory item in the last few weeks. They worked great in this.
Harriet Emily says
Another simply amazing recipe! These look unbelievable! I love how moist and rich the dough looks, especially when topped with the creamy buttery spread - will definitely be making these! Thank you!
★★★★★
Audrey says
Thanks Harriet Emily :)
Savanna @ Gluten Free Vegan Pantry says
So, are you ready for a confession? I've never had a hot-crossed bun! As a child, I was never a fan of the smell of them and Traditional Easter was never a big thing in our house.
I can tell you though, that those are the cutest little hot-crossed that I have ever seen and I seriously wish I could reach through my screen to take one of these cause they look delicious! Your description of the spices has my mouth watering - great work!!
Audrey says
Thanks Savanna :) I liked these as a kid, but I haven't had any since I was a baby. And I actually loved the aroma from when my grandma used to make them.
I wonder if it's the yeast smell you weren't a fan of? I had a friend around in my initial attempts when I tried a version with yeast and she was complaining that the smell bothered her too... She was glad these ones were yeast-free :)
Alison @ Food by Mars says
Audrey! You're a genius... I'm floored on so many levels. A) I love sweet plantains and have two ready to go right now... B) I failed miserably at gluten/grain-free hot cross buns two weeks ago so I'm throughly impressed with you right now. I have to try this!!! Beautiful job!
Audrey says
Thanks Alison! I'm so happy you shared that. Glad to discover I'm not the only one struggling in the hot cross bun department :). I've seriously developed a deep appreciation for every alternative hot cross bun I see now... ;)
JayanthiSindhiya says
It looks so good
Audrey says
Thank you so much, Jayanthi! :)
Joanne (JoMakesStuff) says
Honestly, these look incredible!! I think I would prefer these hot cross buns to the traditional yeasty eggy ones, which to tell you the truth, I've never really been a fan of to begin with. Too bad I don't have a plantain in the house otherwise I'd be whipping these up in no time!
Audrey says
Aw, thank you! Well, I have a feeling you'd like these if you try them out some day, and you'll get the experience of baking with plantains too. It was my first time baking with them and I really liked it -- they have very good binding properties, and add a lot of moisture and texture, but don't have the banana flavor {which I love, but you don't always want everything to taste like a banana!} :)
And you can skip the cross and smear some more of that mixture from the cookies on the sliced buns instead ;)
Florian@ ContentednessCooking.com says
Bananas and dates are two of my favorites! I use them often for my homemade baking after turning my back on processed ingredients. And I have become a real fan of putting a modern spin on classic recipes. Your cross buns rock! I'm amazed by their looks and can just imagine how they taste! Thumbs up!
Audrey says
Aw, thanks so much Florian!
Leah says
Mind.Blown. Sounds like quite the baking challenge but looks like you came out with a huge win!
Audrey says
Thank you, Leah! :)
Kat from curlsnchard.com says
I love plantains - and I'm so intrigued to use them in baking now that I saw your recipe too (I read about Natalie's plantain brownies the other day). I usually just fry them in some coconut oil and either eat them alone as a snack, put them on top of my oatmeal. So so good :) I have never had hot cross buns, but your recipe sounds delicious (have to check out, what they usually are).
Audrey says
Thanks so much, Kat. Well, I got inspired by a few bloggers to try plantains, so I bought them and was waiting for them to ripen and therefore had them on hand to try in this recipe. I've had plantain chips before, but that's about it. I used some in baking these -- which worked out wonderfully! -- and then I sort of treated the rest like a potato: sliced in half and baked with some spices in the oven as a meal. So good! Your breakfast idea sounds delicious too. So much to explore now :)
Jana says
These are the best looking vegan AND gluten-free hot-cross buns that I've seen so far. I bet they taste amazing too! Great job! :)
Audrey says
Thanks so much, Jana! Between these and our raw "hot cross buns" we've got the alternative bun world covered ;)
Nissrine @ Harmony a la Carte says
Audrey they look perfectly fluffy and delicious And I'm sure they taste even better. You know I was thinking the other day that maybe (hopefully) one day we'll be able to stop comparing our healthier free from foods to the traditional ones and just let our creations shine in their glory.
Audrey says
Nissrine -- you sort of read my mind. I was actually having those thoughts as I was making these. I know you can't compare a gluten-free bread to a wheat bread, etc. some things are just better wheaty, but then again that doesn't mean that other grains are less of a grain somehow, or that using something other than the one type of grain people are bombarded somehow makes the recipe automatically bad.. I'm all for exploring the unconventional "neglected" ingredients ;)
Gluten free Mama says
Well first of all these are not ugly! They look great! Second, great job conquering such a difficult task to make something that your allergy free followers could make. I love the idea of using plantains and will definitely add that to my memory box. I might not make these this week as I have a favorite Hot Cross Bun recipe, but I think these would be great buns all year round. So I will definitely be making them. Thanks for the idea amd recipe! Gteat job too!
Audrey says
Thank you, Rachel. Can't compete with Gluten Free Mama's buns :) And plantains are such an interesting ingredient -- I'll definitely be using them more. Sort of like baking with bananas, but without the strong banana flavor.
The Vegan 8 says
These are soooo adorable Audrey!! I don't think I've ever eaten even a regular hot cross bum. Plantains are like bananas right? I've never had one so I'm not sure!
I love getting recipe requests....I've got a long list I'm trying to get through and I enjoy the challenge..... some of them are quite interesting requests, lol! One reader asked me to come up with a vegan hot dog...I don't even think I'd want to!
Audrey says
Brandi, this was my first time baking with plantains and I wasn't sure how they'd affect the flavor. So I tried it once with plantains and once with bananas just for comparison. The banana version totally tasted like banana bread. The plantain version did not taste like bananas at all. They look similar, but that's about it :) I'm definitely going to be using them more in baking -- great egg replacer, good binder, mild flavor.
And lol on the vegan hot dogs :) Not sure I'd be able to do that either. But I love all the requests I get -- I love the fact that it gets me to explore things I wouldn't have thought of making otherwise and I also like the problem-solving aspect :)
Rebecca @ Strength and Sunshine says
Omg! These are fabulous! And I am loving that you used plantains! <3 XOXOXO
Audrey says
Thanks so much, Rebecca :) I knew you'd be a fan! It was my first time using plantains in something like this -- I got inspired by Natalie's plantain brownies recipe last week. And they're just amazing. Now I can finally see why you're a fan :)
Natalie @ Feasting on Fruit says
Love it!!!!!!!!!! Maybe you don't think they're perfect, but they look perfectly delicious to me! That does sound like quite the baking challenge, but I'm glad the plantains came through for you :) I totally agree, their flavor is not too overpowering, but they still give the needed moisture and bindingness!
Audrey says
Yes, the plantains were wonderful in this. I'm so happy you shared your brownies recipe and inspired me to use some :)
And about the buns -- all I can say is that I'm really appreciating all the little ugly duckling buns I've seen out there. I'm so sorry I judged! :) I really didn't think this would be that big of a project, but cutting out the essentials out of a recipe proved to be very trialing -- in a fun science experiment kind of way, of course ;)