Enjoy the lead up to a few days off and the delicious change in seasons with these babies.
These are definitely not cross buns! They are dense, delicious and super hearty being made of whole foods.
I highly recommend adding some cacao powder if you are a bit of a chockie lover and chopped raw choc makes a tasty addition instead of the traditional dried fruit too!
Best eaten when still warm from the oven smothered in the ‘chockie spread’ from WHOLE, but lets me honest… ALL of the pictured buns are now in my tum and I snacked on them aaaaaallllll day long at the shop. SO………safe to say I also enjoyed them cold.
I also like mine toasted and spread with some tahini and maple or treat them like a scone (they wont mind) and dollop them with super thick coconut yogurt and chia jam.
Whatever you chose to do, ENJOY!
Much love and happy easter xx Harry
Makes about 8 not-cross-buns
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Very easy
2 cups (200g) organic rolled oats
¼ teaspoon salt
1 teaspoon baking powder
3 teaspoons mixed spice
1 teaspoon cinnamon
2 ripe bananas, peeled
2 tablespoons hulled tahini
1/4 cup plant-based milk (or water)
4 medjool dates, pitted
1/2 cup dried currants
2 tablespoons brown rice flour
Pre-heat oven to 180°C/356°F fan-forced and line a medium sized square or rectangular slice tin with greaseproof baking paper.
Add oats, salt, baking powder and mixed spice to your food processor and blitz until a flour is formed.
Add the bananas, tahini, plant-based milk and dates and blend until smooth. Mix in the currents and spread evenly into the tin.
Bake for 10 minutes.
Remove from the oven and slice into about 12 squares. Transfer the baking paper to a tray and spread the buns out over the tray.
Wisk the brown rice flour and just enough water together until a paste is formed.
Pipe or drizzle over the squares.
Return to the oven for a further 15 minutes.