Raw Hot Cross Buns
Guest Post: We had a chance to sit down recently with Mia, a mindful eating expert and a student of the Canadian School of Natural Nutrition. We learned that she’s passionate about the pursuit of wellness, and loves highlighting the importance of self-responsibility and the awareness of well-being through her website www.thewellth.com.
For Easter, she kindly whipped up a recipe for the most delicious raw hot cross buns. Why raw? The benefits of making raw desserts include the fact that they are most often made from whole foods, they help us to avoid common allergens like dairy and gluten, and they are more nutritious than traditional desserts. Eat up and Happy Easter!
Here’s what you’ll need:
Raw bun ingredients:
- 1 cup raw walnut halves
- 1 cup raw almonds (soaked & peeled)
- 6 soft medjool dates (pitted)
- 2 tbsp maple syrup
- 1/4 cup raisins
- 1 tsp cinnamon
- 1/4 tsp allspice & nutmeg
- zest of 1 orange
- zest of 1 lemon
- dash of salt
- 1 tbsp coconut oil, softened
- 1/2 cup raw cashews
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
- pinch of cinnamon
- pinch of salt
Here’s what to do:
- In a food processor, pulse walnuts & almonds into a fine meal.
- Add dates, maple syrup, spices, & salt. Process until you achieve a doughy consistency.
- Pulse in the raisins, lemon & orange zest. Avoid over processing, as you want to keep the raisins in larger pieces.
- Remove the dough from the food processor & shape into 6-8 ‘buns.’ Place on a tray lined with parchment paper & store in the freezer for about 15 minutes to set.
- Add all cross ingredients into the food processor & pulse until you achieve a smooth creamy consistency. Transfer into a piping bag or zip lock bag.
- Remove ‘buns’ from the freezer & pipe a cross over each.
- Store in the fridge or enjoy right away!