This Cinnamon Hot Cross Bun Loaf recipe is easier than making traditional individual buns and the slices are wonderful for toasting. The loaf is perfect for serving with Easter Breakfast or Brunch.
TIP If you are using goji berries soak them in a little warm water for 5 minutes to soften, then drain them before adding to the batter. I like to use a mix of raisins and goji berries as they add flavour and colour to the loaf. You can add other small pieces of your favourite dried fruit or omit the fruit, if you prefer.
NOTE If you are not gluten sensitive you can use regular flour in place of the gluten-free flour mix. You can omit the cross step if you prefer to make a loaf without a cross. You can make you own almond meal by grounding almonds in a food processor or high-speed blender.
1¼ cup almond meal or ground almonds (or other nuts or seeds)
1¼ cup gluten free flour mix (or regular flour)
2 tsp non-aluminium baking powder
½ tsp non-aluminium baking soda
Ingredients for the cross:
3 tbsp gluten-free flour (or regular flour)
2 tbsp water
2 drops orange oil (to taste)
Preheat oven to 180C and prepare a loaf tin by lining with baking paper. Rub coconut oil or butter all around the baking paper inside the tin to prevent sticking.
Place the melted coconut oil in a medium-large bowl and add the maple syrup, lemon juice, orange and cinnamon oils, grated apples, raisins, coconut milk and almond meal and gently mix to combine.
In a medium bowl sift together the flour, baking powder and baking soda and mix well and then add the flour mixture into the wet mixture and gently mix until well combined.
Spoon the batter into the prepared loaf tin and smooth the top with a spatula.
To make the cross, in a small bowl mix together 3 tbsp flour and slowly add a little of the 2 tbsp water at a time and stir in the orange oil. You want to create a smooth, thick mixture. Don’t add too much water or it will run rather than make a cross.
Place the flour/water mixture in piping bag with a round nozzle (or you can use a baggie and cut a little of the corner off forming a piping bag). Then pipe the flour mixture in a vertical line down the centre of the loaf and then do three evenly spaces horizontal lines forming a cross pattern before you bake it.
Bake for approx. 45 minutes until the top is golden brown and it has risen. Test by inserting a skewer in the loaf and when it comes out clean it is done. If it needs a little more baking time cover the top loosely with baking paper and bake 5 – 10 minutes longer and test again. The middle will be moist, but not gooey when done.
Remove from oven and cool on a wire rack. Allow to fully cool before cutting as this will help the loaf hold together better for slicing. You can toast the sliced pieces if you like. If you can wait to have a slice or two allow the loaf to cool at least 10 minutes and then carefully cut a few slices. Serve on its own or with butter, almond butter spread and/or jam.