Plantain 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 tbsp 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 tbsp 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.