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Raw Hot Cross Buns

These may not be quite a hot cross bun but they taste so good and are jam packed with all the right hot cross bun flavours. They are seriously delicious!

Method

Place all the hot cross bun ingredients in a food processor and pulse until you have a sticky dough which stays together when you squeeze it. Roll into balls and flatten slightly.

Place on a parchment lined tray and put in the freezer to firm up.

For the cross: Mix the icing sugar with the lemon juice a drop at a time until you have a pipping consistency. You may not need all the lemon juice. Pour into a small piping bag.

Remove the hot cross buns from the freezer and pipe a cross on each.

Keep in the freezer but remove 10 minutes before serving.

Ingredients

For The Hot Cross Buns -


50g walnuts


6 soft medjool dates


2 tablespoons soft coconut oil


2 tablespoons of maple syrup or agave syrup


50g raisins


1 teaspoon cinnamon


A pinch of All Spice


A pinch of Maldon salt


For the Cross -


30g unrefined icing sugar


1 teaspoon of lemon juice


Serves: Makes around 10


Dietaries: GF, Vegan, Raw

Method

Place all the hot cross bun ingredients in a food processor and pulse until you have a sticky dough which stays together when you squeeze it. Roll into balls and flatten slightly.

Place on a parchment lined tray and put in the freezer to firm up.

For the cross: Mix the icing sugar with the lemon juice a drop at a time until you have a pipping consistency. You may not need all the lemon juice. Pour into a small piping bag.

Remove the hot cross buns from the freezer and pipe a cross on each.

Keep in the freezer but remove 10 minutes before serving.

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