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Foodie Friday: Allergy-free hot choc buns

By Cindy Paskalina Kweesar •

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We’re not sure how but Easter is just around the corner! Try this week’s allergy-friendly recipe by Nourish Naturally dietitian and nutritionist Rebecca Gawthorne for NOMO.

Allergy-free hot choc buns

Easter wouldn't be the same without hot cross buns and everyone can enjoy this chocolate version!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Raising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 5 minutes mins
Servings 12 buns

Ingredients
  

  • 1 ½ cups rice milk
  • 4 tbsp dairy-free spread
  • 1 tbsp active dried yeast
  • 4 ¼ cups all-purpose flour
  • ⅓ cup all-purpose flour to roll the dough
  • ¼ cup golden caster sugar
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 7 NOMO Creamy Chocolate Bars (38g)

Crosses

  • ⅓ cup all-purpose flour
  • 2 tbsp cacao
  • 5 tbsp water
  • Glazing
  • 1 tbsp apricot jam
  • 2 tsp water

Instructions
 

  • Place rice milk and dairy-free spread into a small saucepan and stir over medium heat until spread is melted.
  • Set aside to cool for 2-3 minutes then stir in yeast.
  • In a large mixing bowl add flour, sugar, spices and salt. Whisk to combine then make a well in the centre. Pour in yeast mixture. Stir with a wooden spoon then transfer to a floured surface and knead with your hands, working back and forth until the dough is soft and elastic (about 5 minutes). If the dough is too sticky, add extra flour. Form into a ball and place it in a lightly oiled mixing bowl. Cover the bowl and let the dough rise until it doubles in size.
  • Line a large baking tray with parchment paper. Set aside.
  • When the dough has doubled in size, remove the cover and punch down the dough to deflate it. Place the dough onto a floured work surface. Chop NOMO 38g Creamy Chocolate Bars into small pieces and gently knead into the dough. Then shape into a long cylinder, then cut into 12 even pieces. Flatten and deflate each piece by pressing them, then shape each into a ball and place in rows on your baking tray, leaving about 2 cm between each. Cover the tray with lightly-oiled plastic wrap and set aside to rise for 45 minutes.
  • Preheat the oven to 200C. In a small mixing bowl, whisk flour and cacao together, then mix in water. Using a piping bag, pipe crosses on top of the buns. Place the tray on the centre rack of the oven and bake for 20-25 minutes or until the top is golden brown.
  • In a small bowl, whisk jam and water. Remove from the oven and glaze the buns with the jam. Serve and enjoy!

Notes

To make these gluten-free, simply substitute the all-purpose flour for all-purpose gluten-free flour!
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March 31, 2023

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Cindy Paskalina Kweesar

About Cindy Paskalina Kweesar

Cindy is interning at Interiors Addict as part of her journalism and communication postgraduate studies at the University of New South Wales.

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