​Raw Tigernut Cranberry & Raisin Hot Cross Buns

These raw, bliss-ball-like Tigernut hot cross buns are a great, clean substitute to the usual Easter indulgence. What’s more, their heavenly combination of flavours and a nice chewy texture means no fear of missing out.  Free of gluten, diary and  processed ingredients, these Tigernut hot cross buns are sure to put a hop in your step and a shake in your cotton-tail this Easter.

Inspirational health bandit Leitchy Creates  has kindly shared her yummy Tigernut Easter recipe with us – make sure you check out her blog for more delicious wholesome recipes.

 

Ingredients

Main ingredients

150g Tigernut flour

115g ground almonds

30g coconut oil

116g medjool dates

1/2 tsp vanilla extract

1 tsp orange extract

1 tsp cinnamon

1/4 tsp ginger

a pinch of nutmeg

35g Lucuma powder

pinch of salt

5 tbsp water

75g sultanas

35g cranberries

 

Cross mixture

35g cashew butter

1/2 tsp vanilla extract

10g date syrup

 

Method

  1. Blend the first set of ingredients in a food processor until a soft ball has formed.
  2. Add the dried fruit and pulse to combine.
  3. Roll the mixture into 13 equal balls, slightly flatten each one and then pop on a lined tray.
  4. For the cross mixture, mix everything together in a small bowl until combined
  5. Scoop the mix into a piping bag with a thin nozzle or just snip a tiny bit off the end.
  6. Pipe a cross on each bun, coming half way down the side of each one.
  7. These will keep in the fridge for a week or so or you can freeze for up to 3 months.
  8. Serve with coconut yoghurt and almond butter.

Makes 13

Have a happy wholesome easter!
Love TFF xx

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