I love love love Hot Cross Buns – dates, cinnamon, warm butter, a cup of tea and the company of my wonderful husband, close friends and family at Easter time.

These are my all time fave HCBs because they are easy, based on my gluten-free-bread-recipe (also grain-free, dairy-free, yeast-free & sugar-free), a cinch to make (I just whack everything in my old quad blade blender), bake and totally enjoy.

The cross – well I figure if I gave you some options you would choose the best for you and your family.  In this recipe I used coconut butter (this almost had the blender burning its little bottom out!) – remember you can buy a small jar from most health food stores these days – COCONUT BUTTER – not coconut oil – it will just slide right off!

I don’t reckon you need me to say much more than – BIG cuddles to you and all those you hold dear in your life.  THANK YOU for your continued belief in what I believe in.  Stay safe, play, laugh, giggle and be joyful.

xx Tania

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Hot Cross Buns

Servings 8
Free From Dairy Free, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking
Bits to Know child friendly, freezable, hot or cold, kids food, prepare ahead of time, school friendly
Author Tania Hubbard - Gluten Free Grain Free - Food we Love
Easy. Delicious. These are my favourite Hot Cross Buns ever. You can add anything you like really as far as fruit goes - just keep it to the 3/4 cup (or a cup if you love more fruit). I use dates that are sun dried and preservative free. Something lovely to add is a teaspoon of lemon or orange zest and event some lovely bit of apricot. You do what works for you xx tania


  • 1 cup almond meal (if you are unable to have nuts (SEE NOTE BELOW FOR NUT ALTERNATIVE))
  • 2 tablespoons chia seeds
  • 3/4 cups arrowroot/tapioca starch
  • 3/4 cups dried dates (remember to check ingredients if you are using chopped fruit of any kind)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon bi-carb (baking soda)
  • 2 tablespoons apple cider vinegar
  • 3 eggs
  • pinchsalt
  • 1/4 cup water
  • 2 tablespoons olive oil (use butter if you love it, or coconut oil if you prefer)


1. preheat oven to 175C
2. soak chia seeds in water whilst preparing the dry mix
3. I simply put all of the dry ingredients (including the dates) into my old food processor and bash down until the dates are broken into small lovely bits
4. Pour dry mixture into a mixing bowl
5. Add eggs, soaked chia seeds, apple cider vinegar & olive oil
6. Combine everything well until there are no lumps (except the bits of fruit)
7. It will be thickish - don't be tempted to add any more liquid
8. I use my trusty tupperware muffin silicon tray to cool these - you can use what ever you have - use cupcake papers and a cupcake baking tray - use a lamington tin and cut them into squares - there are no rules!
9. Bake for 25 minutes until the hot cross buns are firm to the touch and bounce back when lightly pressed
The top will be lovely and golden in colour
10. Remove from the oven and turn out onto a cooling rack
12. I simply use some coconut butter (desiccated coconut blitz and bashed in my food processor until it splits and then comes back together into a lovely butter)
13. I didn't pipe it on or anything clever like that - I simply used a tiny teaspoon and blobbed and shaped the cross into what you see in the photo - easy, quick and very delicious
14. Of course - you can make the cross with other things like Labna (dripped yoghurt) or even make some royal icing if you don't mind eating icing sugar, water and lemon juice (keeps it nice and white!)
15. You decide what works for you and I believe YOU can do it. Simple.


There is no added sugar in this recipe - if you like more sugar - try a cup of dates first.  If you prefer a bit sweeter though - a dash of honey will be just right.  Or half a banana.

NUTE FREE:  Replace 1 cup of almond meal with 1 cup of pumpkin seed meal (easy) - remember - it does need to be milled to a fine meal - too course and it will affect the end result of the bread