Better for you YOMO Gluten & Dairy Free Hot Cross Bun Recipe

Enjoy fresh gluten free Hot Cross Buns made in your very own kitchen. This Hot Cross Bun recipe uses Yomo's super soft Burger Bun mix. So easy to make, you can't go wrong with this family pleasing recipe! These tasty little morsels are ready in no time & are perfect to eat fresh or toasted. 

Gluten free, dairy free recipe below

Hot Cross Buns:
1 x YOMO Burger Bun mix
½ cup tapioca starch (76g)
2 x 5ml tsp cinnamon (4g)
1 x 5ml tsp mixed spice (2g)
Good grate of nutmeg
Grated zest of one lemon and one orange
¼ cup (40g) currants
¼ cup (40g) sultanas
¼ cup (40g) diced dried apricots
2 x 20ml tbsp (51g) maple syrup + extra for brushing bun tops
2 x 5ml tsp (9g) olive oil
1 egg
350ml water

Cross Mixture:
2 x 20ml tbsp (46g) almond butter
2 x 20ml tbsp (12g) tapioca starch
2 x 5ml tsp (13g) maple syrup
2 x 5ml tsp (10g) water

Method:
1. Preheat oven to 180 degrees Celsius
2. Mix all the ingredients well using a stand mixer or your hands
3. Shape dough into 12 round balls
4. Flatten balls onto a lined baking tray leaving at least 1cm between each bun
5. Place in the oven and set a timer for 45min
6. While the buns are baking, mix cross ingredients in a small bowl
7. Add a little bit of extra water if the mixture is too thick to pipe
8. Remove buns from the oven at 45min and pipe on the crosses
9. Put buns back in the oven for another 5 minutes
10. Remove buns from the oven and brush with maple syrup
11. Let cool for at least 10 min and then enjoy!!