Today I made Hot Cross Buns – a trial for Easter. Oscar can’t have commercial hot cross buns as they all have preservatives and “spices” in them. Last year I tried to make a failsafe version of Swedish Semlor (Lenten Buns), a custard filled bun, but something went terribly wrong and I ended up with a dough so sticky that it couldn’t be kneaded and had to be scraped off the bench with a knife. It took hours to clean up the mess. I decided to have one more go at baking with yeast, so I chose a choc-chip hot cross buns recipeto modify. I was a bit worried to start with as the initial dough was very sticky and it didn’t rise as much as the recipe said it would, but they turned out beautifully! I’ve frozen a couple so that Oscar can take them to day care when they have hot cross buns.I have also bought some low allergy easter eggs for Oscar from Allergy Train. While Oscar can tolerate Amines, he his limited to plain easter eggs and I can’t be sure what is really in them when the ingredients contain “flavours”. The best bet is a good quality chocolate egg or bunny, but I thought I would add a few of these white chocolate eggs and bunnies for a bit of variety, and to compensate for some of the not-so-safe chocolate he may get over easter.
|Allergy Train White Chocolate Egg and Bunnies|
Chocolate/Carob Chip Hot Cross Buns
|Prep time||1 hour, 45 minutes|
|Cook time||15 minutes|
|Total time||2 hours|
|Allergy / Intolerance||Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical|
|Meal type||Sweet Things|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
Home made chocolate chip[ hot cross buns, nothing artificial, low in salicylates and glutamates.
- 150ml milk
- 8g Lowan's Dried Instant Yeast
- 1 teaspoon caster sugar
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 1 teaspoon maple syrup
- 50g unsalted Butter
- 1 cup chocolate chips or chopped carob buttons
- 2 tablespoons brown sugar
- 1 egg
- 1 heaped tablespoon cocoa or carob
For the crosses:
- 2 tablespoons plain flour
- 1 tablespoon cocoa or carob
- 2 - 3 tablespoons water
For the glaze:
- 1/4 cup water
- 2 tablespoons caster sugar
Very High Amines, Low Salicylate, Low Glutamates
Using cocoa and chocolate chips in this recipe is High Amines. If carob and carob buttons are used the recipe is low chemical / FAILSAFE.
Variations: Use Nestle white melts instead of the carob/chocolate chips. If salicylates are tolerated, replace the maple syrup with a 1/2teaspoon of cinnamon.
I used 1 1/2 tspns of Lowan’s Instant Dried Yeast.
These are mini hot cross buns (smaller than store bought), you could make fewer big ones and cook for a bit longer, but I think these are the perfect portion size for a snack.
Thank you. They are quite yummy.
Made these today! Super easy and delicious.
I think next time I will double the recipe and make heaps of them.
so very excited to find your recipe. was just looking for a FAILSAFE receipe version of these for my children (salicylate, prervatives and addidive issues). Thanks so much! I'll check back at your blog!