Rich in historical significance, this springtime and Easter tradition is prepared with non-inflammatory ingredients which makes it perfect for those eating a healing diet or adhering to an autoimmune protocol.  Traditionally, hot cross buns are spiced sweet buns prepared without dairy ingredients marked a famous cross on top.  Christians eat hot cross buns during the season of Lent or Good Friday with the cross representing the cross of Jesus.  Other cultures eat them to usher in springtime as the cross signifies the four quarters of the moon as well as the four seasons.  Whatever your focus is as you bake and enjoy these hot cross buns, this recipe has been revamped for those dealing with chronic illness yet is still rooted in history.

 

 

BUNS

2 very ripe plantains, peeled

1 cup full-fat coconut milk

3 tablespoons coconut oil, melted

1/4 cup maple syrup or honey

30 drops stevia

2 cups cassava flour

1/4 cup arrowroot

2 tablespoons coconut flour

1/4 teaspoon baking soda

3/4 teaspoon unrefined salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cardamom

Zest of one clementine, or 6-8 drops wild orange essential oil

1/2 cup dried currants or raisins

 

Preheat oven to 375 degrees.  Add plantains, coconut milk, coconut oil, and sweeteners to a food processor and process until smooth.  Add the cassava flour, arrowroot, coconut flour, baking soda, salt, and spices and process until dough forms.  Fold  in the currants.  Form into about 18 small rolls and arrange on a parchment-lined baking sheet.  Bake for 20-25 minutes, until the buns are turning golden brown.  Remove from the oven and let cool before adding the crosses.

 

ICING

1/4 cup palm shortening, room temperature 

1/4 cup coconut oil, melted and at room temperature 

1/4 cup coconut butter, melted and at room temperature 

1/4 cup full-fat coconut milk

Dash of vanilla extract or vanilla bean powder

Wholesome sweetener, to taste

 

Using a hand mixer, beat the palm shortening until smooth.  Add the coconut oil and coconut butter; beat until smooth.  If the coconut products are still slightly warm, they will not provide the correct consistency icing.  In the case the icing is too runny, place the bowl in the fridge for a few minutes to firm up.  Add coconut milk a teaspoon at a time until a spreadable consistency is achieved.  Place the icing in a plastic bag, snip off the end, and pipe crosses onto the cooled buns.  These hot cross buns are best served fresh at room temperature.