Healthy snacks-Hot cross bun loaf

This tasty vegan treat for Easter has no added sugar and is low fat (as long as you do not put lashings of dairy free spread on your slice!!). If you don't want sugar added to yours, you will need to make your own mixed peel - I will show you how. You can also make the recipe gluten-free by using gluten free strong bread flour. Please be aware that because it is sugar-free, it does not keep too long, but I wouldn't expect it to anyway!!!

Hot cross bun loaf

Makes 8-10 slices
500g strong bread flour (I used gluten free)+ extra for flouring
50g dairy free spread + extra for greasing
pinch salt
7g stevia
7g sachet easy blend yeast
mixed peel - see below
1-2 tsp cinnamon
1 tsp mixed spice
75g sultanas
1 egg equivalent
300ml almond milk

For the 'cross'
30g rice flour
Almond milk to glaze

Mixed peel
peel half unwaxed lemon, chopped
peel half unwaxed lime, chopped
peel half unwaxed orange, chopped
juice half orange
2 tbsp stevia

To make the mixed peel, place the mixed peel in a saucepan with the stevia and the orange juice.  Heat on a low heat until the orange juice has reduced.

Mix the strong bread four, salt, yeast  and stevia. Rub in the dairy free spread. Warm the milk to lukewarm and add to the dry ingredients with the egg equivalent and mix to a dough. Turn onto a floured board and knead for a few minutes.  Flatten and place mixed peel and sultanas in the centre. Knead in the sultanas and mixed peel. Place the dough in a loaf tin and cover with cling film.  Leave to rise for an hour.  To make the cross make a paste with the rice flour and water.  Pipe a cross onto the top of the dough then bake at 200 degrees for 45-55 minutes.
Turn out and while still warm, brush with almond milk.

Serve sliced with dairy free spread.

Please see also-

Janet x

Recipe Copyright © 2016 40plusandalliswell

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