Whoever you have coming round for Easter, our vegan and non-vegan protein hot cross bun recipes will have you sorted.

Both are equally delicious and look amazing on your Easter table.

Non-vegan Ingredients

170g almond flour

30g coconut flour

1 scoop Pea Protein Classic Vanilla

3tbsp psyllium husk

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 nutmegs

1tbsp natural sweetener (I used erythritol)

Pinch of salt  

Wet ingredients:

2 eggs

2 egg whites

50g vegan butter, room temperature

50g coconut yoghurt

150ml warm water

1 tsp apple cider vinegar  

For the crosses:

100g pre-soaked cashews

4tbs canned coconut milk, full fat

1/3 cup powdered natural sweetener (I used monk fruit)

Protein Hot Cross Bun Method

1. Preheat oven to 180 degrees.


2. Combine the dry ingredients in a bowl and set aside.


3. In a bowl using a mixer, whisk the eggs and egg whites, room temperature butter and now add the coconut yoghurt, water, apple cider vinegar. Whisk until combined.


4. Mix wet ingredients into dry until a dough form. Set aside about 15 minutes. Form 6 dough balls. Place them in your baking dish. Bake for 50 minutes.


5. Now it's time to make the mixture for the crosses. Blend pre-soaked cashews, coconut cream and powdered natural sweetener until smooth and creamy.


6. Remove buns from the oven and rest until cool.


7. Fill into a small zip lock bag, snip off one corner and pipe crosses over the buns.

Now for the vegan version:

Vegan Hot Cross Buns Recipe

Ingredients

85g almond flour

15g coconut flour

1 tbsp Pea Protein Unflavoured

1.5 tbsp psyllium husk

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/4 nutmegs

1/3 tbsp natural sweetener (I used erythritol)

1tbsp raw cacao nibs

Pinch of salt  

Wet ingredients:

4 flax eggs

40g vegan butter, room temperature

40g coconut yoghurt

80ml warm water

1 tsp apple cider vinegar  

For the crosses:

100g pre-soaked cashews

4tbs canned coconut milk, full fat

1/3 cup powdered natural sweetener (I used monk fruit)

Vegan Hot Cross Buns Method

1. Preheat oven to 180 degrees.


2. Combine the dry ingredients in a bowl and set aside.


3. To make a flax egg, mix 4 tablespoons flaxseed meal with 10 tablespoons of water. Mix together and let sit for 10 minutes.


4. Add room temperature butter into the flax eggs and coconut yoghurt. Mix until well combined. Now add water, apple cider vinegar. Mix again until smooth.


5. Mix the wet ingredients into the dry until a dough forms. Set aside about 15 minutes. Form 3 dough balls. Place them in your baking dish. Bake for 50 minutes.


6. Now it's time to make the mixture for the crosses. Blend pre-soaked cashews, coconut cream and powdered natural sweetener until smooth and creamy.


7. Remove buns from the oven and rest until cool.


8. Fill into a small zip lock bag, snip off one corner and pipe crosses over the buns.

Which recipe will you choose? Share your photos with us on Facebook, Twitter and Instagram and tag #ExploreSomethingNew.