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Paleo Hot Cross Buns

Paleo Hot Cross Buns, I bet you all thought they were absolutely impossible! Well you were wrong, although they certainly were not easy to make and I will admit to crying my eyes out like a baby due to the stickiness of this dough when I first started working on it – will teach me to try and create a recipe the day before Easter hey! But quite a few people had been asking me to do it so I just thought I would get on with it. I was going to make some hot cross pancakes but I didn’t get around to that either sadly.

Anyway guys, these taste amazing – they really do taste like real hot cross buns, they do however weigh a tonne yet are incredibly light on your stomach and so you could honestly eat about 3 of them before feeling full! The texture is very similar to the real deal but as is with all things baked and Paleo, they will never be just as fluffy – even though these are pretty damn fluffy. I’m going to toot my own horn here and say that these are the best Paleo Hot Cross Buns out there.

I’ll tell you now before you all start asking – no you can’t sub the potato starch, it’s just not going to turn into a bread dough without it, and so these are meant as just a one off seasonal treat. If you’re safe with tapioca flour you’re likely to be fine with potato starch, and anyhow resistant starch is a fab little thing to have once in a while.

This recipe will require you to buy a whole bunch of ingredients (sorry) and you will also need a food processor, baking tray and some disposable piping bags (or even a regular one). They’re also best served freshly baked as potato starch has an annoying tendency to firm up and so the result is a rather dry bread. If you’ve got to reheat them I actually recommend steaming them as it will put the moisture back into the bread again. Otherwise sprinkle with water and re-heat  in the oven on a very low heat until hot all of the way through.

If you are looking for a super quick and clean fix, or maybe you’re a raw foodie or Vegan, then check out Paleo With Mrs P’s amazing Paleo No Bake Hot Cross Buns.

Paleo Hot Cross Buns
Prep time
Cook time
Total time
These grain and gluten-free Paleo Hot Cross Buns are amazing! Fluffy, spiced and delicious they're sure to make your Easter the best yet!
Recipe type: Breakfast
Serves: 9
For the dough:

  • 300ml nut milk (or diluted tinned coconut milk 1 part coconut milk to 1 part water)
  • 50g raw grass-fed salted butter (or 25g coconut manna and 25g coconut butter)
  • 2 tbsp/30 ml coconut oil
  • 1½ cup potato starch
  • 1 cup tapioca flour
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¾ cup coconut sugar
  • 1 tbsp/15 ml baking powder
  • 4 tsp ground cinnamon
  • 2 tsp Doves Farm Xanthan Gum
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp Doves Farm Vitamin C
  • 1 tsp Doves Farm Quick Yeast
  • 1 egg
  • 1¼ cup tapioca flour (for 2 kneading stages)
  • Upto 4 tbsp/60ml coconut oil (for greasing the dough and your hands!)
For the fruit mix:

  • 1 cup mixed fruit (sultanas, raisins, and mixed peel)
  • Zest and juice of 1 orange
  • 1 red apple (peeled, cored, and diced)
  • 1 tbsp/15 ml raw grass-fed butter
  • 1 tbsp/15 ml coconut sugar
For the cross:

  • 5 tbsp/75 ml potato starch
  • 1 tbsp/15 ml almond flour
  • 3-4 tbsp/45-60 ml water
For the glaze:

  • 3 tbsp/45 ml raw honey
  1. Pour your nut milk into a small pan, place onto a low heat and bring to the boil. Turn off the heat and add your butter and coconut oil and stir in until dissolved. Set aside to cool for 5 minutes.
  2. Place the remaining ingredients for your dough (excluding the egg & extra tapioca flour reserved for kneading) into your food processor bowl and pulse a few times until everything is evenly mixed. Carefully pour in your cooled milk mixture, add your egg and pulse a few times before processing until smooth. The mixture will begin to form a very sticky ball of dough. And I mean sticky.
  3. Dust your surface with about ¼ cup of the tapioca flour and set aside the rest. Scrape out your dough onto the work surface and leave to cool for 10 minutes, this will help to make it less tacky.
  4. Now this bit is the incredibly messy bit, when working with gums and starches it becomes a very very sticky - prepare for your inner kitchen hell beast to be released. Sprinkle another ¼ cup of your tapioca flour over your dough. Now oil your hands with a little coconut oil and begin kneading the dough very gently but in the same motion you would regular bread - use the heal (bottom of your palm) of your hand, stretch the dough out and fold over. Rotate and repeat. Do this until the dough forms a nice firm ball that is no longer tacky. Using 1 tbsp of your coconut oil that has been set aside for greasing, melt into your hands and then gently wipe all over the dough. Place the dough into a large (heatproof) mixing bowl and cover with a very damp towel - but not dripping wet!!!
  5. Turn your oven on to 50-75C/120F-170F and place your covered dough into the oven on the bottom to middle shelf. Close the door and leave for 10 minutes. Turn off the oven and leave for a further 5 minutes before removing and checking on the dough. Place back into the oven