Healthier Hot Cross Buns

When a friend of mine told me she loves hot crossed buns, I set out to make some healthier yet still delicious. The resulting recipe uses less fat than a traditional bun, increases the fiber and nutritional value, and incorporates more fruits. Adding candied ginger gives them a spicy kick and more sophisticated, modern flavor.

She liked the “new and improved” version, so I make a batch just for her every year at Easter time. Lucky dog! (But I keep a couple for myself…shh!)

We’re not the only ones that appreciate this twist on an old classic. The recipe won an honorable mention award in Taste of Home’s Healthy Cooking magazine.

Find the recipe and a mouth-watering picture at their website:
http://www.tasteofhome.com/recipes/Spiced-Fruited-Hot-Cross-Buns

To make vegan hot crossed buns, substitute soy or other milk for the regular milk and use a margarine substitute in place of the butter.

And a special tip: When you form the balls before baking, I like to poke any bits of fruit in with my finger, so they are covered with dough. That way they are less likely to dry out and/or get burned when they bake. They stay moist, soft, and chewy.

Oh, I’m starting to crave some. Good thing Easter is right around the corner!

Advertisements

One Response to Healthier Hot Cross Buns

  1. Lisa Logan says:

    Sounds great!! Thanks for sharing this vegan alternative to a classic.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: