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Articles Lifestyle Gluten-free Hot Cross Buns
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Gluten-free Hot Cross Buns

gluten free hot cross bun

Makes: 12
Cooking time: 20 minutes



  • Coconut flour 90g
  • Almond meal 150g
  • Tapioca flour 60g
  • Ground cinnamon 3 tsp
  • Allspice 1 pinch
  • Salt ½ tsp
  • Baking soda 1 tsp
  • Baking powder ½ tsp
  • Chia Seeds 2 tbsp
  • Water ¼ cup
  • Olive oil 4 tsp
  • Eggs 3
  • Banana 300g
  • Vanilla extract 1 tsp
  • Apple cider vinegar 2 tbsp
  • Zest of 1 orange


  • Coconut butter ¼ cup
  • Coconut oil 3 tbsp
  • Honey 3 tbsp
  • Lemon juice 3 tbsp
  • Vanilla extract ½ tsp
  • Coconut yoghurt ¼ cup



  1. Preheat oven at 160°c. Sift and combine all dry ingredients (except chia seeds) in bowl.
  2. Combine chia seeds and water in a separate cup. Stir and allow mixture to stand for 5 mins to create ‘chia eggs’.
  3. In another bowl mash banana and add whisked eggs, vanilla extract, olive oil, orange zest and apple cider vinegar until incorporated.
  4. Once incorporated, add ‘chia eggs’ until mixture is smooth. Slowly fold the wet mixture into the dry mixture ensuring not to over mix; it should form a thick mixture.
  5. Roll into 12 small balls and place next to one another in a square lined baking tin. Place into preheated oven for 20 minutes or until the skewer comes out clean. Remove from the oven and cool completely before icing.


  1. Bring a small pot of water to heat. In a bowl, combine coconut butter, coconut oil, vanilla extract and honey and warm gently over small pot of water until it takes liquid form.
  2. Take off heat and whisk in lemon juice until smooth consistency. Continue to whisk mixture and add in coconut yoghurt.
  3. Allow mixture to cool until it thickens, then transfer into a piping bag and decorate as you please.

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Recipe thanks to  Nutrition Republic.

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