Hot Cross Buns

So this Easter I really wanted to think of ways that I could enjoy the usual Easter treats without causing havoc with my digestive system. For some reason (maybe it’s that I walked past brumbies a few times this week and smelt their fresh, beautiful wheat-and-sugar-filled Easter cooking) hot cross buns were the first thing I wanted to make! I’ve made this recipe 100% low FODMAP (according to the Monash University low FODMAP app), and also gluten free, fructose friendly and refined sugar free. There are also paleo, vegan and dairy/lactose-free options (I’ve put the lists of what ingredients to substitute with at the end of the ingredients just before the method). I put mine in muffin tins, and they rose so much that the crosses were broken! So while they don’t look as normal, they do taste incredible. I think they have a caramel flavour, but I have no idea which ingredient(s) this comes from. I was aiming for cinnamon flavoured, haha.

Makes: 12-15 buns

Prep time: 15 mins

Cook time: 15-20 mins



- 1½ C arrowroot/tapioca flour

- 1½ C Brown Rice Flour 

- 1tsp bi-carb soda

- 1tsp baking powder

- 2Tbs Cinnamon

- ½tsp Ginger (ground)

- 150g butter 

- 4 eggs

- 4tbs maple syrup 

- 1½ tsp Vanilla Extract

- 50g cacao nibs coated in coconut nectar (or can use dark chocolate pieces – the higher % cacao the less % of sugar so opt for 85%+ if possible)



- ½C Brown Rice Flour (substitute for coconut flour for paleo option)

- 3 Egg whites (can substitute for coconut oil for vegan option)

- 2 tsp equivalent of pure stevia powder

- 1/2tsp vanilla extract

For Paleo option:

  • substitute brown rice flour used in buns with coconut flour or a nut meal eg. macadamis to keep low FODMAP, but fi you're not worried about that almond meal would probable work best
  • Substitute brown rice flour used in crosses with coconut flour
  • Substitute butter with coconut oil
  • substitute maple syrup with rice malt syrup

For vegan option:

  • substitute butter with coconut oil
  • Eggs for chia-seed + water mix (combine 1 tbsp chia seeds with 3 tbsp of water and let sit for 10-15 mins until mixture becomes gel like. Times this by 4 for each egg substitute i.e. 4 tbs chia seeds with 12 tbsp water

For Dairy-free / Lactose-free option

  • Substitute butter for coconut oil (could use a lactose-free butter if just want to be lactose-free)

For Fructose free option:

  • Substitute maple syrup for rice malt syrup
  • Use cacao nibs without coconut nectar coating 


  1. Preheat oven to 180 degrees celcius (fan forced)
  2. Combine all dry ingredients in a bowl - arrowroot/tapioca flour, brown rice flour (or substitute), bi-carb soda, baking powder, cinnamon and ginger
  3. In another bowl, separate the egg whites from the yolk and whisk the egg whites until light and fluffy (skip this step if using chia seeds + water combo)
  4. Add the butter/coconut oil (melted), maple syrup and vanilla extract to the egg whites.
  5. Whisk the egg yolks in another bowl and add to the wet ingredient mix
  6. Add the wet ingredients to the dry ingredients and mix until combined
  7. Gently fold in the cacao nibs/dark choc chips
  8. Place mixture in prepared muffin tin (I sprayed mine with oil and they were still hard to get out of the tin so if you can use cupcake/muffin patty pans it would probably work better, however mine were still ok)
  9. Smooth out the top of the buns using a spoon that’s been run under hot water (if necessary)
  10. For the crosses: in a bowl whisk the egg whites until light and fluffy, then add the brown rice flour, vanilla extract and stevia. Mix until combined
  11. Spread the mix on top of the buns in the shape of a cross (hope yours turns out better than mine). I used a butter knife and let the mixture drip down into a cross shape. 
  12. Place trays in oven and cook for 15-20 mins or until golden-brown on top or when you place a skewer inside the middle and it comes out clean

Enjoy! xx


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