Happy Easter everyone! Yesterday I had a little pre-Easter baking session with my friend Cath, another gluten dodger! After some treatment when I was back in New Zealand I magically seem to be able to now eat tiny amounts of gluten here and there, however I still prefer to minimise my intake.
We decided to try our hand at making some gluten free fruit buns, (minus the traditional cross, way too much effort!) so we had something to munch on and indulge in over Easter. To be honest we didn’t have a whole lot of faith that these were going to turn out well, as let’s face it, so many gluten free recipes are drier than eating sand.
We got to work, mixing, rising, rolling and baking. And when the fruit buns finally made their grand appearance out of the over, to our surprise, they tasted amazing! Especially warmed up with some butter and jam.
The other great thing about this recipe is that it’s not TOO bad for you, and you can substitute the caster sugar for coconut sugar if you want to be super healthy. So enough chat, check out the recipe below and get baking!
Cinnamon & Fig Fruit Buns
500g gluten free plain flour
75g caster sugar
7g instant yeast
3g xanthan gum
100ml of freshly squeezed orange juice
450ml of unsweetened almond milk
50g coconut oil
1 egg, beaten
125g dried figs, chopped
50g dried apple, chopped
2 tsp ground cinnamon
In a large bowl, mix the flour, sugar, yeast and xanthum gum together.
Pour the milk and orange juice into a microwave safe bowl, and add the coconut oil. Heat in a microwave until the coconut oil has melted and the milk is warm to touch.
Pour the coconut oil mixture into the flour mixture, along with the egg and combine using a wooden spoon.
Oil a large bowl with a little coconut oil, roll the dough into a large ball and place inside the bowl. Cover with cling film and leave in a warm place for approximately one hour, until the dough doubles in size.
Chop the dried figs and apple into small chunks, and once the dough has doubled in size, mix the fruit and cinnamon into the dough. (Oil your hands as the dough will be sticky!)
Place the dough back into the large bowl, cover with cling film and leave in a warm place, for approximately one hour until the dough doubles in size again.
Preheat your oven to 180c and line a baking tray with baking paper.
Cover your hands in a little flour and shape the dough into buns, (size/shape is up to you!) placing the buns on the baking tray.
Bake for 15-20 minutes until golden brown and cooked through when tested with a cake tester.