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Cardamon & Apricot Hot Cross Buns

Serving: 8 | Prep Time: 2 hours | Cooking time: 17 minutes | Skill: Tricky

This is a delicious, nutritious take on a traditional hot cross bun recipe using spelt flour. I wrote this recipe for Women's Health magazine and I loved shooting it as we got to eat so many of them! Remember that spelt does contain gluten, however it's the only gluten grain we use at Honestly Healthy as it's so rich in nutrients and minerals. A lot of people with an intolerance to gluten are fine with spelt as it's picked at a very young grain so doesn't have as much time to ferment. A good tip with this recipe is to make sure the buns have enough time to prove. Make sure the room is warm enough; I normally put the buns under a hot radiator or heater as this will help make them lovely and light.


300g spelt flour

2.5 tbsp coconut palm sugar

1 tsp quick yeast
½ tsp pink salt
2 tsp mixed spice
1 tsp Himalayan salt
70g chopped non-sulphered apricots
50g currants
5 cardamom pods, crushed
150ml almond milk
25g vegan butter or coconut oil
1 organic free range egg

For the crosses: 

50g spelt flour
25g almond milk


    1. Put the spelt flour, coconut palm sugar, yeast, mixed spice, Himalayan salt, and crushed cardamom into a bowl and mix together.
    2. Wisk the egg, melted butter, almond milk together and slowly mix into the flour mixture. Fold in the chopped apricots till it becomes a dough mixture
    3. Put into an oiled bowl and put in a very warm place for 1 hour till it has risen.
    4. Kneed the dough for 5-7 minutes continuously and then cut into 8 balls.
    5. Put them on a lined baking tray and leave to prove for another 20-30 minutes in a warm place.
    6. Pre-heat oven to 180 deg fan
    7. To make the white crosses mix together the flour and almond milk. Roll the dough into long sausages or pipe.
    8. Once the balls have risen put some sugared water over the top and put the white crosses over the top.
    9. Put the buns in the oven for 15 – 17 minutes until golden.
    10. Brush again with sugared water to make shiny.
    11. Serve warm or toasted with delicious sugar free jams and spreads.

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    Can a flax egg be used to replace egg? :)

    Mar 26, 2016


    Touch condescending there Pepita, I clearly asked what they were made from as when I first looked at the recipe it just stated “white crosses” without any mention of ingredients. Good luck with your religious beliefs.

    Thanks Georgina for letting us know ?

    Mar 25, 2016


    Delicious and very pop in our house. – liked the star anise suggestion, it added dimension. As for ‘what are white crosses’ ? Easter tradition of representing the cross on which Jesus was crucified and died… Obviously that has got lost in time for some, but Christian or not I’d have thought the picture of the buns was self explanatory!!
    We used to eat these traditionally on Good Friday, however not sure if that was my Granny’s tradition or actual gospel!

    Mar 25, 2016


    I made these wonderful tasty and light hot cross buns today. I kneaded the dough well, covered the bowl with cling film before the first rise. The buns were covered lightly with an oiled cling film to rise for a further hour and half a star anise was added to the sugar syrup glaze for extra taste. These haven’t lasted long and there are already requests to make them again. Thank you!

    Mar 24, 2016


    Would this work with an egg replacer like organ?

    Mar 20, 2016

    Georgina :

    Where it says white crosses it is meant to be the title for how to make them. The ingredients for the white crosses are below, spelt flour and almond milk. Hope that helps Heather and Lizzy :).

    Mar 20, 2016


    I agree what are white crosses?! :) Thanks X

    Mar 19, 2016


    Hi! What’re the “white crosses” made from and where are they from? Thanks! X

    Jan 08, 2016

    Zara watters:

    Does this work with both wholemeal and White spelt flour? Also, would you say there is much nutritional difference between white and wholemeal spelt as with normal wheat flour? Thanks

    Oct 09, 2015

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