Buckwheat Hot Cross Buns

Buckwheat Hot Cross Buns

a healthier version for hot cross buns!


Makes 12 minis

  • 1 1/2 cups of buckwheat flour
  • 1 1/2 ground almonds
  • 2 tsp baking powder
  • 1 tbsp mixed spice
  • 3/4 cup of sultanas
  • 1/4 cup coconut oil
  • 3 tbsp brown rice syrup
  • 1/4 cup almond milk
  • 2 eggs
  • For the crosses
  • 2 tbsp buckwheat flour
  • 1 tbsp ground almonds
  • 4 tbsp water


  • Start by combining the buckwheat, ground almonds, baking powder, mixed spice and sultanas into a mixing bowl. In a small saucepan add the almond milk, coconut oil and brown rice syrup. Stir this on a low heat until warm and add to flour mixture along with the eggs. Stir through and form a dough. Allow to sit for 5-10 mins. In the meantime put the oven on to 180. Place the dough on a floured surface and cut the dough into 12 even portions. Roll into balls and place them on a lined baking tray gently squashing them down. To make the crosses combine the flour, almond and water and place into a piping bag (this is the easiest way) and pipe crosses on the buns. Place in the oven for 20-25 mins or until golden brown. HAPPY EASTER.