Hot Cross Bun ingredients
- 1 cup almonds (153g)
- 1/2 cup pecans (56g)
- 2 scoops of WelleCo NOURISHING PLANT PROTEIN Natural Vanilla
- ½ – ¼ cup maple syrup (to taste) (50g)
- 2 dates, chopped
- 1-2 tbsp milk of choice, as needed
- 1 tsp psyllium husk
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/8 tsp vanilla bean powder
- 1/4 tsp salt
- Zest of 1 orange or lemon
- ¼ cup dried blueberries (50g)
- 1/2 cup cashews
- 2 tbsp coconut oil
- Juice from 1 lemon
- ½ tsp vanilla
- Water, as needed
Buns: Process almonds and pecans in food processor until it forms crumbs. Add all other ingredients except dried blueberries to the processor and combine until mixture is firm enough to roll into balls, adding milk if needed. Mix through dried blueberries.
Shape mixture into balls (about 1 heaped tablespoon) and press gently onto a tray lined with baking paper into a mini hot cross bun shape. Set in fridge.
Cross: blend all the cross ingredients until smooth, adding water as needed to get the desired consistency. Drizzle crosses on the buns and enjoy! Store in an airtight container in the fridge for 1 week or in the freezer for a few months.
Thank you for sharing Amy Lee Active.