Foodie flashback! This is my original hot cross bun recipe, from Easter 2012! {Pictured here, sans crosses}. Happy Easter beauties! x



  • 2C almonds
  • 1/2C sultanas or raisins
  • 1/4C psyllium
  • 1/2C golden flax
  • 1-2T mixed spices – cinnamon, clove, nutmeg
  • 1/2C date paste
  • Zest of 1/2-1 orange
  • 1-2C water

Orange Butter Crosses:

  • 1/2C soaked cashew nuts
  • 1T agave or other sweetener
  • 1/4C coconut oil, melted
  • Zest of 1 orange, plus juice if needed for blending
  • Pinch of salt


  1. ‚ÄčIn a high speed blender, grind almonds and flax to a fine meal. Place in a mixing bowl.
  2. Add spices, psyllium, sultanas, zest, and date paste.
  3. Add water gradually, kneading into a dough. Allow the mixture to stand for 10 minutes to allow the flax and psyllium to absorb the water.
  4. Keep a bowl of water to wet your hands, and shape into bun shapes. Place on lined dehydrator tray.
  5. Dehydrate for 1-3 hours, turning halfway, when top is dry.
  6. Slice in half when the bottoms are dry, and allow the middle of the buns to dry for a further 1-2 hours.
  7. Blend all orange butter ingredients in a high speed blender until smooth and creamy. Place in a small bowl in fridge to set a little.
  8. Spoon butter mixture into a piping bag, and pipe out your crosses.
  9. Use the remainder of the butter to spread in the middle of the buns.