GF, DF, Vegan, Paleo
Skill level: Easy
This loaf is super simple to make and is suitable for a wide range of dietary requirements. Generic hot cross buns contain lots of allergens and cheap and nasty ingredients, but this loaf has all the flavour of hot cross buns with a whole lot of added nutrition. If you wanted to make individual sized versions simply pour the mix into muffin tins instead and reduce the baking time accordingly.
2 cups buckwheat kernels
5 cups water
1 tablespoon mixed spice
1 tablespoon cinnamon
½ teaspoon sea salt
1 cup additive-free dried fruit
2 tablespoons of sweet potato flour (or buckwheat flour etc)
¼ cup water
3 tablespoons of pure maple syrup
1) Place buckwheat in a large bowl, cover with 4 cups of water and leave to sit overnight.
2) Drain excess water from buckwheat but do not rinse. The starch surrounding the kernels will be important for keeping the loaf together.
3) Add the remaining cup of water, spice and salt and buckwheat to the bowl of a blender and pulse until buckwheat kernels are just barely broken up. Pour the mix into a large bowl, mix in dried fruit, cover with a tea towel and leave to sit for 1-2 days at room temperature. This will allow the mix to ferment and the dough to rise naturally.
4) Preheat oven to 220°C and line a loaf tin with baking paper. Pour the buckwheat mix into the loaf tin and gently smooth the top with the back of a spoon.
5) Whisk the flour with enough water to make a batter. Pour the batter into a piping bag or a small plastic bag with the corner cut off. Pipe one long stripe of batter down the middle of the loaf lengthwise and then pipe three shorter stripes to make crosses.6) Bake the loaf for 30-40 minutes or until firm and golden on top. While still hot use a pastry brush to glaze the top of the loaf and then allow to cool slightly before slicing to serve.