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Vegan Hot Cross Bun Rolls (Gluten-Free)

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These vegan hot cross bun rolls are soft and delicious with chocolate that oozes out with each mouthful. Rather than the traditional bun shape I decided to make them as rolls, much like a cinnamon roll. Only an Easter version.

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This is an example of my life…perhaps you can empathise?

Get out of bed. Late.

Decide that as I’m out of bed late I’ll have a run with Minnie after dropping the kids at school.

Blearily drink my coffee and generally faff around the kitchen.

Look at my calendar at 8.20am to see what excitement the day ahead brings.

Scream.

Realise that I have a meeting with a buyer at a local influential farm shop to showcase my wholegrain gluten free flour blend.

Which means making a selection of samples to take with me to the meeting at 10am.

Run around the house, grabbing ingredients and shouting to the kids to get ready for school.

Bundle kids out of the house at 8.40am…baguettes rising on the side, mixture made for cupcakes.

Metaphorically flog the kids to school, run home (lucky I’m dressed for a run…but not appropriate attire for meeting a buyer).

Get the cakes in the oven. Have a shower. Choose some appropriate clothes. Take cakes out of the oven and put baguettes in.

Run around the garden with Minnie to give her some exercise.

Grab hot baguettes from oven and steam it to meeting at 10am. Get there with 5 whole minutes to spare.

Impress buyer and fix a date for launch. Back home by 10.35am.

Anyway, enough of my crazy morning and onto business…

What is your gluten free flour blend?

Back in 2016 I launched my wholegrain gluten free flour blend.

It’s a very carefully selected blend of 70% wholegrain gluten free flours with gluten free starches.

If you don’t know anything about gluten free flour then I suggest you check out this article about what I learnt about gluten free flour while making the blend.

I’d also recommend reading this article that tells you what a gluten free flour blend is and why it’s so important in successful gluten free baking.

I now almost exclusively sell it here in my gluten free flour shop but I do also have a few select stockists. Including Darts Farm who I mention in my story above.

Free From Easter Inspiration

Once again I’ve teamed up with a number of brilliant food bloggers to bring you #FreeFromEaster recipe inspiration.

If you’re stuck for free from Easter recipes then look no further. They are all listed below.

Hot cross chocolate bun rolls made with wholegrain gluten free flour from the Free From Fairy

Mel – ‘Le Coin de Mel’ with Vegan Gluten Free Biscuits

Nathalie – ‘Intolerant Gourmand’ with chocolate marshmallow crispy squares

Emma – ‘Free From Farmhouse’ with berry breakfast easter nests

Nova – ‘Cherished by Me’ with the best Easter rocky road

Laura – ‘Dairy Free Kids’ with Easter fairy cakes

Rebecca – ‘Glutarama’ with supersize vegan creme eggs

Eb – ‘Easy Peasy Foodie’ with gluten free mini egg brownies

Kate – ‘The Gluten Free Alchemist’ with gluten free hot cross scones

Mandy – ‘Sneaky Veg’ with vegan Easter chocolates

Grace – ‘Eats Amazing’ with dairy free chocolates

Open up one of my hot cross chocolate bun rolls and the orange chocolate oozes out. Delicious!

My gluten free vegan hot cross bun rolls

I developed this recipe after the success of my Christmas tree gluten free tear and share bread.

However, this time I decided to have a go with using yoghurt instead of fat and eggs.

The result is a delightfully moist bun that works with both plain dairy free yoghurt and normal dairy yoghurt. That makes it the perfect recipe for gluten free vegans.

Not being vegan, I tend to make these with my homemade goats milk yoghurt (you can find out how to make your own yoghurt here) and it results in a squidgy roll bursting with chocolate.

What chocolate should I use?

I have huge admiration for Chocolate & Love, and as you know, I like to support small businesses.

I’ve featured them before on the blog and I am again because I love them so much!

Delicious hot cross bun rolls made with the wholegrain gluten-free flour blend from the Free From Fairy. Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Low Sugar.They produce organic, fairly traded chocolate that tastes incredible and is suitable for coeliacs and vegans (although it does carry a ‘may contain milk’ warning).

For this recipe I’ve used their chocolate orange variety which is 65% cocoa and beautifully flavoured. It oozes out of the buns when warm, in the most divine way.

Happy Easter folks.

Pin the recipe for gluten free, vegan hot cross bun rolls…

Make these gluten free vegan hot cross bun chocolate rolls and never look back. The whole family will love them. They are #glutenfree #dairyfree #eggfree. #hotcrossbuns #glutenfreehotcrossbuns #easterrecipes #veganeaster

Vegan Hot Cross Bun Chocolate Rolls (Gluten-Free)

Gluten-free, Egg-free, Soya-free, Can be Dairy-free. Low sugar
4.66 from 49 votes
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Prep Time15 mins
Cook Time30 mins
1 hr
Total Time45 mins
Servings 9
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 500 g Free From Fairy plain gluten-free flour
  • 20 g sugar
  • 10 g Yeast - Easy bake variety (dried)
  • 5 g psyllium powder
  • 5 g xanthan gum
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 200-250 g almond milk - ,unsweetened, or other dairy-free or dairy milk
  • 150 g plain dairy free yoghurt - , unflavoured, or dairy yoghurt
  • 1/4 tsp orange extract - or 1 drop doTerra orange essential oil
  • FOR THE FILLING:
  • 80 g dark chocolate - I used orange flavour, chopped into chunks. Check dairy free if important
  • 50 g raisins
  • FOR THE GLAZE
  • Apricot jam
  • FOR THE CROSSES:
  • 50 g icing sugar
  • 1/4 tsp orange extract
  • 2 tsp water

Instructions
 

  • Combine the dry ingredients in a large bowl or the bowl of an electric mixer fitted with the dough hook, and mix well. I use this Sage mixer.
  • Add the yoghurt and orange extract then warm 200ml milk for 40 seconds on high power in your microwave and add that
  • Beat well to combine and bring the mixture into a sticky dough. The amount of milk will vary depending upon the yoghurt you use so you may need to add up to 50ml more than the 200ml to reach a sticky dough
  • Once you have the dough, place it onto a large piece of cling film on a clean surface and roll or push it out until you have a rectangle approx. 27cm across x 25cm high
  • Rub the dough with a little water then scatter all but the top 5cm longest length with the raisins and chocolate chunks
  • Using the cling film to help, and starting with the longest edge closest to you, roll the dough away from you to create a cylinder
  • Remove the cling film from the top of the roll then using a very sharp knife and a 'sawing' action, cut the cylinder into approx. 3cm thick slices giving you 9 rolls in total
  • Grease a 21cm x 21cm dish and place the rolls cut side down inside. There should be a little bit of space between them
  • Put cling film over the top of the dish and place in a warm spot for around an hour (or use my trick of a cup of boiling water in a tray at the bottom of a cold oven with the dish on the top shelf and the oven door shut - and leave for 30 minutes)
  • Once risen heat the oven to 180 degrees, 160 degree fan, gas mark 4
  • Brush the buns with some water and bake in the pre heated oven with a cup of boiling water in the bottom for 30 minutes
  • Once out of the oven, brush with apricot jam for a lovely glaze and leave to cool
  • While cooling mix the icing ingredients together and drizzle over the rolls in a cross shape!

Notes

Nutritional data is for guidance only

Nutrition (Approx)

Calories: 329kcal | Carbohydrates: 61g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 186mg | Potassium: 216mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 2.3mg

Create these oozy chocolate treats that are gluten-free, dairy-free, egg-free, nut-free, soya-free and low sugar this Easter. They are made from the Free From Fairy's wholegrain gluten-free flour blends.

I received a free box of Chocolate & Love chocolate in return for this post. All words and opinions are my own.

Reader Interactions

Comments

  59. Elizabeth Smith says

    7, I’m glad you didn’t ask us to chose our favourites when they are all so delicious!

  137. Mel says

    5 stars
    They look absolutely delicious! After seeing in a few of your recipes that you were using Psyllium powder, I finally bought some although I haven’t got the faintest idea what it is, hahaha! I’m planning to make a few of your recipes over Easter 🙂 Gosh the morning you’ve described made me stress for you, but hey ho, at least you didn’t worry about the meeting for days and days before it took place. Very much all in the heat of the moment. You’re my kind of girl!! So glad the meeting went well. One of my friends started using your flour last week and she’s already used 1 bag of plain, 1 bag of self-raising. xxx

  162. Midge says

    Oh my – I need someone to make me some of these!! I dont see why koko yoghurt wouldn’t work – I use it all the time as a straight swap! Just need someone to make me some now!! hehe!

  190. Deborah Adler says

    Wow what a lovely recipe! I haven’t actually made hot cross buns before (my main experience of homemade hot cross buns were rather dry ones made by my sister in law- but I can’t complain about that when I’ve never even thought of making them myself!) and will definitely be trying this recipe. Probably not the homemade yoghurt though….I can only manage one recipe at a time! How strong is the ‘orange’ bit for the chocolate orange flavour?

    There are seven varieties 🙂

  311. Caroline H says

    5 stars
    There are 7 varieties. I haven’t come across these before but I’ve discovered they do a coffee chocolate so I’m definitely going to track them down!

  334. Rebecca Smith says

    5 stars
    Oh heck! another recipe to add to the to-do-list, I’m having to rejiggle it to prioritise! This has gone to the top 😉 My rolls usually turn into tough chewy things so really looking forward to giving this ago x

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