Raw Hot Cross Buns

A raw take on an Easter classic

Easter is fast approaching, so we decided to take an Easter favourite and make it raw vegan. Raw hot cross buns are easy to make, delicious (obviously) and a fun take on this classic Easter food. Although chocolate is a big part of Easter, the hot cross bun is a strong contender for the most sought after Easter treat. I mean they are in every bakery and supermarket for weeks, even months before Easter.

raw hot cross buns

So what’s in raw hot cross buns?

These raw hot cross buns are free from dairy, eggs, refined sugars, and they’re also gluten free. We added spices, dried fruit and an orange essential oil to really bring these raw treats to life.

raw hot cross buns cashews

raw hot cross buns spices

We also milled our own cashews in our high powered Vitamix blender to create a cashew ‘flour’. this was super easy and only takes a few seconds to do.

This cashew cream is so versatile; it can be used as a dip for bananas and other fruit if you want a sweet treat. You can also use it for decorating biscuits, cakes, or in this case, raw hot cross buns. We had a little fun with the cashew cream and created a cinemagaph, you can check it out on our Instagram.

raw hot cross buns piping

We hope you enjoy this recipe and wow some friends at Easter time! Don’t forget to share this with others by clicking the social media share icons at the bottom of the page. We would love your feedback. Just tag us and use the hastag #rawpublicrecipe so we can check out your creation.

Also to easily share this with friends, just scroll to the bottom of the page and hit the social media share icons.

Easter Love to you all.

Todd + Courtney

 

Print Recipe
Raw Hot Cross Buns
raw hot cross buns
Cuisine Raw
Servings
raw buns
Ingredients
Raw Buns
Cashew Cream 'Cross'
Cuisine Raw
Servings
raw buns
Ingredients
Raw Buns
Cashew Cream 'Cross'
raw hot cross buns
Instructions
To make the raw buns
  1. First place the raw cashews into a high speed blender like a Vitamix and blitz until they become fine like flour.
  2. Then place all raw bun ingredients (except for the sultanas and apricots) into a food processor and blitz until the mixture is well combined.
  3. Then place the mix into a bowl and combine the sultanas and apricots by hand. This is to keep them whole so they add some texture to the raw hot cross buns.
  4. Mold the mix into small squares and place onto a teflex sheet on your dehydrator tray. If you don't have a teflex sheet you can use baking paper, however dehydrating time may be a little longer.
  5. Dehydrate for 1 hour at 55 degrees celsius (135 Farenheit), then turn down to 43 degrees (110 Farenheit) for another 5-6 hours. The first hour is just to bring the dehydrator temperature up a bit quicker.
Cashew Cream Crosses
  1. Drain and rinse the soaked cashews.
  2. Then add all of the ingredients to a high speed blender, such as a Vitamix, and blitz until smooth and creamy. Remember to only add the water in gradually as you want the mixture to be fairly thick so when it's piped it doesn't run off the buns.
  3. Once the dehydrated buns have cooled a little, add your cashew cream mix to a piping bag and pipe away! We think it's easier to line them all up and just pipe a straight line across several at once, but just have fun with it. If there's any left over cashew cream then save it for other fun recipes!

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