Cardamon & Apricot Hot Cross Buns
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.