Gluten-Free Hot Cross Buns (& Cashew Cream Frosting!)

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Even though they are quite the staple on Easter, Hot Cross Buns are something I normally don’t partake in! I chose to avoid gluten 13 years ago due to ongoing allergies, eczema, fatigue and years of IBS (although all my tests were confirmed negative). Giving it up was the best choice I made for my health. So I always love to make healthy alternatives for myself, family and friends whether they are gluten intolerant or not. With this new gluten-free recipe, it looks like I’ll be partaking in Hot Cross Buns after all!

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  • 3 organic eggs, separated OR 3 tbsp ground flax combined with 7 tbsp water for vegan option
  • 1 ½ cups (160 g) almond flour
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch of sea salt
  • 3 tbsp honey
  • 2 tsp vanilla extra
  • 1/4 cup (60 g) coconut oil or macadamia oil
  • 2 tbsp coconut milk
  • ¼ cup (30 g) dried blueberries
  • 6 tbsp currants 


  • 1 tbsp honey
  • 1 tbsp water
  • Pinch of cinnamon

Cashew Cream Frosting Cross:

  • ¼ cup cashews, soaked (2 hrs)
  • 2 tbsp water
  • ½ tsp vanilla
  • 1 tbsp honey
  • 1 tbsp coconut oil (optional)


  • Preheat the oven to 350 F (180 C).
  • Separate the eggs (yolks from the whites) or for a vegan option add water to the flax meal and let it sit.
  • Blend the almond flour, baking soda, cinnamon, nutmeg, and sea salt until mixed well.
  • Then add in the egg yolks or flax eggs, honey, vanilla, oil and coconut milk. Blend well.
  • If using eggs: beat egg whites until they form soft peaks then fold in the remaining bun mixture.
  • Blend or fold in the currants and cranberries.
  • Use muffin or cupcake cups in a muffin tray, fill each muffin cup up and cook in the oven for 20 mins or until a knife comes out clean.
  • Leave to cool on cake rack.
  • Blend the cashew cream frosting ingredients then put it into a piping bag and pipe crosses across each bun when cooled or strip it across in lines (doesn’t matter if they are messy like mine!).
  • Melt and mix the honey and water for the glaze, add the cinnamon and brush or drizzle on top of each bun.
  • Store in an airtight container in the fridge. You can freeze these also.


  • Almond four – hazelnut meal, macadamia flour, or any gluten free flours
  • Honey, Rice Malt – maple syrup
  • Coconut milk – coconut cream, almond milk, hemp milk, rice milk
  • Blueberries – cranberries, sultanas, raisins
  • Currants – cranberries, sultanas, raisins, cacao nibs
  • Cashew – blanched almonds, macadamias

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Servings: 6

  • Nutrition per serving:
  • Calories300
  • Fat22g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium40mg
  • Carbohydrates20g
  • Fiber3g
  • Sugars13g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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