Choc Cross Buns

[Guest guest]

Someone in another group made this version of Hot Cross Buns

(although, not being vegan, she used eggs instead of egg replacer).

 

 

CHOC CROSS BUNS.

 

 

650 ml water - may vary, use less to start

1/3 cup oil (light olive, canola or a mix of both, or your preferred

oil)

1 teaspoon cider vinegar (left this out because she can't do vinegar)

1/2 cup brown rice flour (she used another 1/2 cup of besan)

1/2 cup besan (chickpea flour)

2 cups white rice flour

1 cup arrowroot (she used tapioca)

1 tablespoon (4 tsp) xanthan or guar gum

3 tablespoons sugar

3 tablespoons brown sugar

1 1/2 teaspoons salt

2 teaspoons baking powder

6 teaspoons egg replacer

1/2 cup soy milk powder (or almond meal or dari-free or omit for soy

free)(she used 1/2 cup of sweet rice flour)

2 1/2 teaspoons yeast granules

 

1 - 1 1/2 cups GFCF choc chips

 

 

Simply place all the ingredients into the bread maker (as you would

normally for bread) and use the dough cycle, mixing in the choc

chips at the very and of the mixing cycle. Alternately mix and rise

as normal for hand baking, again mixing the choc chips in at the

very end of the mixing process.

 

 

Spoon the batter into muffin tins, smooth the top with wet fingers

(or shape by hand), and glaze with a mix of milk and honey (or your

preffered glaze). Pipe or drizzle crosses on top using a mix of rice

flour and cocoa.

 

Bake in the oven at 180°C (356°F) for around 35 minutes.

 

 

**If using paper pans, brush the insides with oil or you'll leave

half the bun behind on the paper.