Spiced Fruit Buns

I don’t know about you but ever since I was a little girl I would look forward to hot cross buns coming out in the stores. The fruit and spices and served with lashings of butter, made for the most amazing memories. My mum Athena was no different, she totally encouraged it.  Then there were times we would put jam and cream on them as well. And all through my growing years I eagerly awaited their arrival. 

So these past few years I have missed them so much and each recipe I try just wasn’t quite right, that is, until now. Now you need to understand when you bake grain free it will never be exactly the same as wheat in texture. Also these are yeast free as well as egg and nut free. But having said that they smell and  taste so good.

Best eaten on the day they are made otherwise store in an airtight container in either the fridge or freezer. You can then lightly warm them in the microwave or slice them in half and toast them.  You are just going to love them as much as they have become a favourite amongst our family and friends.


1 cup Cassava Flour
1 cup Coconut Flour
1/4 cup Flax meal
1 cup Tapioca Flour
1/4 cup Coconut Milk Powder
1 tablespoon  Baking Powder
1 tablespoon Fruit Bun Spice Mix (recipe below)
Pinch Sea Salt
1 cup Raisins
1/3 cup Maple Syrup
1 cup Coconut Milk, long life (raw C) or any plant based milk
1/2 cup Olive Oil
1 cup Water
1 tablespoon Apple Cider Vinegar


Preheat oven to 200 °C (180 °C fan forced). Line a baking tray with baking paper and set aside.

Into a large bowl add all the dry ingredients and stir until well combined.

Add wet ingredients and stir until well combined. Set aside for a couple of minutes.

Grease a 1/3 cup measuring cup with a little oil on the inside. (this will help with removing the dough out of the measuring cup).

Scoop 1/3  cupfuls of dough with the measuring cup and place on baking tray allowing a little space between each.  Continue with all the remaining dough.

Place tray into the oven on the middle shelf and bake for 40-45 minutes or until golden. Remove from oven and set aside to cool for 5-10  minutes. Serve.

Makes 14 buns




1/4 cup Cardamom Powder
2 tablespoons Cinnamon 
2 tablespoons Ginger Powder
1 teaspoon Cloves, ground
2 tablespoons Nutmeg
2 tablespoons Vanilla Bean Powder

Mix all the  spice ingredients into a screw top glass jar and shake until thoroughly combined.  Use as needed.



NOTE: These buns are best eaten on the day you bake them. You can reheat for a few seconds in the microwave or  slice and toast them. They can also be frozen.