Re//Store Kitchen : Vegan Hot Cross Buns Recipe


With Easter fast approaching I explored the possibility to create a tasty Hot Cross Bun recipe that is vegan, gluten free and loaded with goodness. The great thing about this recipe is that you can throw it all together, stir, and leave overnight in a bowl covered with a clean tea towel so there is no need to knead! The next morning your dough will be ready and you’ll be about half an hour away from your freshly baked Hot Cross Buns and a gorgeous scented house by the heavenly spiced fragrance. I decided to use sprouted Buckwheat Flour (Planet Organic does a great one), pumpkin seeds, and Goji Berries to improve the overall nutrition of the bun.



Sprouting grain can increase vitamin content and make those vitamins easier for your body to digest and absorb, or “bioavailable.” I love Buckwheat, a pseudo grain that makes a nutritious and exceptionally versatile flour with a rich, earthy flavour and a ton of vital nutrients (like protein, fibre, magnesium, phosphorus, and important B Vitamins).
Buckwheat isn’t wheat, it isn’t even a grain. It’s a pseudo-grain more closely related to rhubarb than wheat, and therefore it’s gluten free.

I served these buns with some organic dried cranberries, almond flakes and extra virgin coconut butter. Happy Easter!

Sprouted Buckwheat Flour Vegan Hot Cross Buns

For 8 Buns

190g Sprouted Buckwheat Flour
235ml of almond milk, or any plant-based milk of your choice

2.5 tsp instant or quick yeast (Doves Farm does a good one)
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp Ground cardamom
2 tbsp Maple Syrup
45g Pumpkin Seeds
45g Goji Berries (feel free to use an alternative such as cranberries)
45g organic sultanas / raisins
70g melted coconut oil
Zest of one unwaxed lemon
Zest of half an orange, I used blood orange as they are in season.
1/2 tsp Salt


For the finish

5 Tbsp flour, I used the same, add enough water to make it into a thick paste to use in a syringe or pipe bag to make the crosses

Organic Apricot jam for the glaze.


1. Preheat your oven to 180 C
2. On a baking sheet roast the pumpkin seeds for about 10 minutes taking care not to burn them.
3. Add all the dry ingredients to a mixing bowl including the berries, zest and seeds.
4. Pour in the melted coconut oil and maple and stop roughly. Then add the milk and stir well until there is no dry flour visible any longer, it will look wet and sticky, which is normal and will change overnight.
5. Leave overnight at room temperature, 8-12 hours.
6. After this time preheat your oven at 200 C and dust your work surface.

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7. Shape the dough into a workable ball, adding flour if needed but try and avoid where possible, flatten the dough and fold it over itself about 6 times.
8. Divide your dough into 8 and shape 8 balls.
9. Cover with a damp tea towel or cling film and leave to proof for about 30 minutes.
10. once they have proved add the double crosses by adding the paste into a syringe, making the cross shape and immediately put them in the oven. Bake for 15-20 minutes, checking after 15.
11. Remove from oven and place on a calling rack, meanwhile heating the 3 Tbsp of apricot jam to make the glaze. Brush it over gently whilst the buns are still hot.
12. Leave to cool on a rack, and enjoy them whilst they are fresh and still slightly warm. Carefully slice them open, butter them and add cranberries and almond flakes if you want. Enjoy!




Text and photos by Re // Store Kitchen