Easter Hacks: aka Cheats Hot Cross Buns!

Easter Hacks: aka Cheats Hot Cross Buns!

OH MY GOSH!!! Yes.. I need to shout! 😛 Last year I created my own free from hot cross buns which were amazing and if you have the time I’d highly recommend them BUT… they do take a long time AND wouldn’t you rather be doing something else like eating making chocolate or spending time with family and friends? Now you can! 😀 Oh my! I still can’t believe I didn’t think of this before!

You might have noticed (especially if you follow me on instagram) that I love pancakes (stay with me here), well, what I’ve done is combined an American style pancake with a hot cross bun and the result is amazing! You can now have free-from hot cross buns without spending hours in the kitchen! You could even whip them up for breakfast! Or make them today and refrigerate until the weekend!

Cheats Hot Cross Buns (Vegan & Free-From)

  • Servings: 10-12 pieces
  • Difficulty: easy
  • Print


  • 200g oats (gluten free if required)
  • 100g brown rice flour
  • 2 tablespoons linseeds (flaxseeds)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (I used Maldon sea salt)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon mixed spice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 400ml milk (I used unsweetened carton coconut)
  • 30g raisins
  • 30g dried dates chopped


  1. Put the oats, flour, and linseeds in a food processor and blend until the linseeds are broken down into a powder.
  2. Add the baking powder, salt, cinnamon, mixed spice, nutmeg and ginger and pulse to combine.
  3. Pour in the milk and mix until smooth.
  4. Mix in the raisins and dates (pulse to combine as you don’t need these chopped) and your mix is ready.
  5. In a non stick pan, pour about 1/3 of a cupful of mixture in, leave to cook until bubbles appear, then gently flip over and cook on the other side (don’t be tempted to pat it down with the back of your spatula).
  6. Repeat with the remaining batter.
  7. Enjoy!

Serve & Store

  • Use any way you would a hot cross bun! For breakfast, afternoon tea, dessert or snack!
  • Serve with butter (I used coconut butter), jam, nut butter or chocolate spread.
  • Switch up the flavours by varying the quantity of spices
  • Try adding a drop of orange extract or dried orange peel (or lemon if that’s your thing)!
  • Chocolate goes great too so sprinkle a handful of chopped pieces or drops on the cake as it starts to cook.
  • Add in some extras such as dried apricots or sliced almonds.
  • Store refrigerated for up to five days. Reheat in a dry pan or pop in the toaster.
  • You can also make the batter ahead and store refrigerated until needed – it will thicken on standing though so you might need to add a bit more milk.


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