Spelt flour is packed with nutrients, vitamins, minerals and essential organic compounds which wheat does not contain. It is higher in fiber and protein than other wheat grains and contains less gluten than regular flour meaning it is easier for some to digest. Spelt is great for regulating the body’s metabolism, increasing circulation, building strong bones, boosting digestive function and lowering blood sugar levels. Last year I experimented a bit with the healthy hot cross bun alternatives out there and like all good chefs (ok im not really a chef lets rephrase…) like all good foodies I had some fails.

Paleo hot cross buns made with almond meal were like little dense scones and lost that light and fluffy tear apart texture that traditional hot cross buns have. In this recipe I have opted for Spelt flour but you can use wholemeal flour, brown rice flour etc as you please. Coconut flour however will have a different texture and strong coconut flour.

DAIRY FREE Spelt hot cross buns 

3.5 cups Spelt flour  (Paleo option; 1 1/2 C almond flour and 1 1/2 C Arrowroot Flour)

1/4 cup coconut oil melted

2 Tbs coconut sugar or maple/rice malt syrup

1 egg lightly whisked

7g dry yeast (1 Tbs)

1 cup almond milk

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 tsp ground Ginger

1/4 tsp ground Cloves

1 tsp sea salt

1/2 cup of Sultanas or dark chocolate pieces

Rind of 1 orange finely grated

1 tsp baking powder


Hot water



1 Tbs flour ( I used coconut but it was a bit chunky)

1 Tbs milk

1 tsp maple/rice malt syrup

Either in the microwave or on the stove warm the milk – Not boil. Add the yeast, 1 Tbs of the flour and the sugar/syrup then cover with glad wrap/foil placing it in a warm environment for 15 minutes to activate the yeast. This allows the yeast to make the milk frothy.

Mix the flour with the spices and baking powder. In another bowl mix the coconut oil, egg, syrup and orange rind. Fold the wet and dry ingredients together. Knead for 5-7 minutes. Tip: This is where you can split the mixture in 2 and do half fruit and half chocolate.

Add the sultanas to one batch and dark chocolate to the other. Cover with a tea towel and sit for 40 minutes. Trust me this step is important!!! You want the yeast to work it’s magic and help the dough rise – this should avoid them being little muffin rocks.

Roll into evenly sized balls – about 10 buns. Arrange closely on a greased and lined baking tray.

Mix cross ingredients and using a piping bag squeeze the mixture across each bun in one long stride.  Place in oven for 15-20 minutes are golden and slightly risen. Remove from oven and glaze straight away with the honey mix. Serve warm with butter and enjoy. Will keep in container for 3 days but best served fresh But let’s be honest – you will be lucky if they last 3 hours! 

Happy Easter all

Xx K   


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