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HOT CROSS BUFFINS (vegan, GF*, oil-free) When you want to do some Easter baking…

Family Recipes

HOT CROSS BUFFINS (vegan, GF*, oil-free) When you want to do some Easter baking…

HOT CROSS BUFFINS (vegan, GF*, oil-free) 🐣🧁 When you want to do some Easter baking and don’t have the patience to wait for bread to rise, then these hot cross buffins are exactly what you need!⁣

I made this using the unsweetened vanilla almond milk by almondbreezeaus and they turned out wonderful! They are so quick to put together and make such a great snack 💓 I opted to use chocolate chips inside but you can use dried fruit if that tickles your fancy more ✨⁣

Here is the recipe ➡️⁣

HOT CROSS BUFFINS (vegan, GF*, oil-free) ⁣

Makes: 6 Buffins⁣

INGREDIENTS:⁣
DRY:⁣
✅ 1 1/4 cup oat flour (can use GF oats) ⁣
✅ 1/2 cup coconut sugar ⁣
✅ 1 teaspoon baking powder ⁣
✅ 1/2 teaspoon salt ⁣
✅ 1 teaspoon mixed spice⁣
✅ 1/2 cup non-dairy chocolate (or dried fruit) ⁣

WET:⁣
✅ 1/2 cup almondbreezeaus unsweetened vanilla almond milk + more if needed ⁣
✅ 1 tablespoon orange juice (or lemon) ⁣
✅ 2 tablespoons applesauce ⁣

TOPPING:⁣
✅30g non-dairy white chocolate, melted ⁣

METHOD: ⁣
1. Preheat the oven to 175 degrees C/350 degrees F, fan-forced. Line 6 muffin holes with liners or use a silicone mould like I did ⁣
2. In a bowl, mix together the wet ingredients and set aside. ⁣
3. In another bowl, combine all the dry ingredients. Pour the wet ingredients into the dry and stir until no dry flour remains. ⁣
4. Divide the batter amongst the 6 muffin holes⁣
5. Bake for 15-18 minutes until a knife inserted comes out clean⁣
6. Remove from the oven and place in the fridge to help cool quicker⁣
7. Once the muffins have cooled down, melt the white chocolate and drizzle it over each muffin in the shape of a cross⁣
*Storage tips: in an airtight container in the fridge for up to 5 days, or frozen for months.⁣

Enjoy! I hope you guys do some Easter baking too and give these a try ✨⁣

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