Hot Cross Bun Slice - Gluten & Dairy Free

 

I can't wait to share this scrummy Hot Cross Bun Slice with you today. It's something I have been working on and testing this past week to get perfect. I wanted to create a recipe for those with food allergies as most special occasions are usually fraught with danger or the general missing out on all the goodies that come with certain celebrations. While I am dairy intolerant I have also been cutting out gluten at the moment while my stomach has been so inflamed from the Gastritis I have been suffering from. I find it irritates it quite badly so out went the bread and so did my precious hot cross buns for Easter. I was a little miffed but decided to do something about it and create something that I can enjoy for Easter without the tummy pain later on.



I played around with the idea of trying to create some kind of bun looking offering but instead went with the easier option of creating a slice and cutting said slice into pieces which mimic the look of a hot cross bun. Saves this busy Mumma's time and I hope it helps you save time in the kitchen too. I went with the classic combination of mixed dried fruit and spices for this slice and the smell was glorious as it baked in the oven. I love the smell of the spices wafting around the kitchen. It makes the house feel all warm and cosy and homey. I know some hate mixed dried fruit so don't be afraid to swap to raisins, cranberries or even dried dates. Whatever floats your boat. For me, it has to have mixed dried fruit in it. I have tried the fruitless buns from the supermarket and it's like the soul has been stolen from them. They have no flavour or little bursts of flavour as you bite into the bun from the sultanas etc. What I love about this slice so much is that it actually gets better a day or two later. It's a really beautiful moist slice and the flavours develop more over the days after baking. That is if you can stop yourself from eating the whole pan in a day or two.




I haven't opted for a glaze on the top with this slice as I wanted to keep things fairly simple. However, if you wanted that nice glossy finish just warm some apricot jam and brush over the top. This will give the nice glossy finish without much fuss. I probably should have done that for these photographs but I was in hustle mode while the kids were napping trying to get this recipe photographed and written up before the chaos began again for the afternoon. It seems J.D is battling rest time and will only tolerate being in his room for about an hour. The time I get to myself these days is getting shorter and shorter. That is why I need no fuss, easy and fast recipes to make when I have time to bake. Gives me time to sit down with a cuppa and a book for 20 minutes before I am run off my feet again.


It is a prerequisite to enjoy a good cup of tea or coffee with this slice. It seems to go hand in hand with the Hot Cross Bun and the tradition should be continued with this slice. I know I will be enjoying a piece or two of this slice come Easter and hopefully, I can even run away for an hour or two and get some good reading into the latest book I am into. Well that is the dream anyway! Happy Easter everyone. I hope you have a safe and happy weekend.






Hot Cross Bun Slice
Prep Time: 15 min
Cook Time: 30-35 min
Makes: 15 Pieces
Ingredients:
  • 2 cups almond meal
  • 1/4 cups coconut flour
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1/2 cup sugar (or stevia)
  • 1 cup mixed fruit
  • 3 eggs, lightly beaten
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
Flour Paste
  • 1/4 cup tapioca flour (or arrowroot flour)
  • 1/8 cup coconut flour
  • 1/4 water
Glaze
  • 2 tablespoons apricot conserve
Instructions:
  1. Preheat over to 150 degrees C (fan bake). Line a 18 x 28cm slice tray with baking paper and set aside.
  2. In a large mixing bowl sift the almond meal, coconut meal, baking powder and spices. Add in the sugar (or stevia) and stir to combine. Add in the mixed fruit and set aside.
  3. In a small bowl add the lightly beaten eggs, coconut oil, vanilla and milk. Whisk to combine and add to the dry ingredients.
  4. Stir the batter to combine. Pour the mixture into the slice pan and spread out evenly.

Flour Paste
  1. In a small bowl add the tapioca flour, coconut flour and water and stir to combine to a thick paste.
  2. Spoon the paste into a Ziploc bag. Zip the top and snip the corner of the bag. Pipe the flour paste over the slice into a criss-cross pattern over the entire slice.
  3. Pop into the oven and bake for 30-35 minutes or until golden brown. Remove from the oven. Warm the apricot conserve and brush over the top of the slice. Let it cool completely before slicing into pieces.

Cooks Notes
  • I found chilling the whole slice in the fridge for a couple of hours allowed for easier slicing.
  • This slice will keep in an airtight container for a week or in the freezer for up to a month.
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