Raw Hot Cross Buns


Ingredients - makes 26 mini hot cross bun bites


Dough -


150g tiger nut flour

115g ground almonds

30g  melted coconut oil

115g medjool dates

0.5 tsp vanilla extract

1 tsp orange extract

1 tsp cinnamon

0.25 tsp ginger

a pinch of nutmeg

35g lucuma powder

a pinch of salt

5 tbsp water


Fold in -


75g sultanas

25g dried cranberries


For the cross -


35g cashew butter

0.12 tsp vanilla extract

10g date syrup





Blend the dough ingredients together in a food processor until a soft ball has formed.

Pour in the dried fruit and pulse to combine.

Use your hands to roll the mix into 26 equal balls then flatten each one slightly in the palm of your hand and place on a lined baking tray.

To make the cross, mix everything together in a bowl until combined. Scoop the mix into a pipping bag with a thin nozzle.

Pipe a cross on each bun, going all the way across the face of the bun.

Keep in the fridge for a week in a sealed box or freeze for up to 3 months.

Serve cut open with coconut yoghurt and almond butter or/and chia jam.

Enjoy x