chocolate hot cross buns



1 teaspoon dried instant yeast

1 teaspoon rice malt syrup

2 cups white flour

2 cups wholemeal flour

1/4 cup cacao powder 

3/4 cup full-fat milk, heated to a lukewarm temperature

1/2 teaspoon sea salt

2 tablespoons stevia

1 tablespoon apple sauce

1 tablespoon coconut oil

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 egg, lightly beaten

50g 85-90% dark chocolate, chopped finely.


2 teaspoons of brown rice flour

1 teaspoon of stevia


2 teaspoons of rice malt syrup

1 teaspoon boiling water


Place yeast, milk and rice malt syrup in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Sift flour, spices and cocoa into a bowl. Mix in coconut oil and apple sauce. Make a well in centre and add yeast mixture, egg,salt and stevia. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

Turn dough onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate bits. Knead to combine. Roll into 10 balls and place on a tray lined with baking paper, leaving small spaces in between. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 180°C.

Crosses: Mix flour and stevia together and with a small amount of warm water. Mix until a paste is formed. Place the mix into a ziplock bag and make a small cut in the corner of the the bag to use like a piping bag. Draw crosses on buns once they have risen to a good size. 

Place buns in oven and bake for 20 minutes or until golden. 

Glaze: Meanwhile, mix rice malt syrup and boiling water in a heatproof jug. Once buns are ready, place on a wire rack and brush tops with a glaze. Let glaze dry and eat warm.


 Sweet cinnamon butter

50 grams of unsalted butter

1 teaspoon of rice malt syrup

1/2 teaspoon cinnamon

Leave butter to soften for 10 minutes or so depending on outdoor temperature. Using a fork, mix through cinnamon and rice malt syrup. If you prefer a premier texture you can mix with a hand mixer or beater.