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Article: Hot Cross Buffins


Hot Cross Buffins


Recipe by Georgia Harding of Well Nourished, Photography Alicia Kapel



If you have family members who are coeliac sufferers, you know how challenging it can be to find delicious baked goods that cater to their dietary restrictions. But worry no more – we’ve got you covered with this much-loved gluten-free recipe that’s sure to become a family favourite.

 We were thrilled when the talented Georgia of Well Nourished gave us her blessing to share this recipe on our journal. Her “Hot Cross Buffins” are a delightful fusion of a muffin and a bun, making them the perfect Easter treat. 

Enjoy them toasted or straight out of the oven, slathered with butter for the ultimate treat. Trust us – you won’t be able to resist the mouthwatering aroma of these buns baking in your kitchen.




130 grams of buckwheat (or sprouted buckwheat) flour
70 grams of almond meal
125 ml milk (½ cup)
85 g rice malt syrup, honey or maple syrup (¼ cup)
60 g butter, ghee or macadamia oil (¼ cup) melted
1 free-range or organic egg/s
1 tsp baking powder
¼ tsp bicarbonate of soda
1 tsp lemon juice or vinegar
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp vanilla -powder, extract or essence
80 g currants (½ cup) or sultanas or raisins (or a mixture)
preferably preservative and vegetable oil free


½ tsp ground cinnamon
1 tbsp rice malt syrup, honey or maple syrup
1 tsp water


2 tbsp buckwheat flour





Preheat your oven to 160℃ / 320℉ (fan-forced).

 Place your flour and almond meal in a big bowl and make a well in the middle. 

In a blender, food processor or by hand, beat your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy.

Gently mix in your dried fruit. Add this to the flour and fold through gently until just combined. Don’t over mix it. 

For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. This is a great job for the kids. Alternatively, julienne an apple to make quick, easy, delicious crosses.

Spoon into the muffin cases and place your cross.

 For the glaze, mix all ingredients together.

 Bake for 20-25 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.

 Enjoy hot out of the oven or to reheat, toasted in a sandwich press. Store in your favourite Styleware container.


Hot Cross Buffins pictured here in our Dune Nesting Bowls. Make sure to head over to Well Nourished for loads of nourishing and healthy recipes catering to any dietary requirement.



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