Alternative Bread Company GF Spicy Fruit Mix - 100g

Gluten, dairy, soy, nut and egg-free. You can choose to make me sugar-free too. 

500gms of breadmix will make a large 1kg finished weight loaf or 12 good sized buns (SEE FULL RECIPE BELOW) Can be sliced and frozen (if not all eaten a couple of days)

SPICY FRUIT BUNS

Make your own gluten-free hot cross(or crossless hot spiced buns).  These are simple to make using the Alternative Bread Company Spicy Fruit Bread GF mix (all done for you after hours of trial & error). You will be devouring these spicy buttered little morsels in no time at all. Not to mention the delicious aroma of them baking filling your house and getting everyone into Easter celebration mood.

You will need:
500g Alternative Bread Spicy Fruit Bread Mix
1 cup dried fruit (see bulk bin tab on MORE2U webshop)
80g sugar or honey or date syrup (baking tab)
12g gluten-free yeast 
½ lemon, zest and juice (optional)
½ orange, zest and juice (optional)

575mls slightly warm water.

Mix all ingredients together in a bowl or you can use you mixer with a dough hook. Keep mixing until a dough is formed. 

Tip out on to a floured surface. 

Divide into 9 or 12 equal-sized portions, depending on how large a bun you want.

Place in a lined sided tin, keeping the buns close together but not quite touching, this lets them rise up instead of out. 

To make crosses or omit all together as not necessary
1 heaped tablespoon white gluten-free flour
1/4 teaspoon baking powder, 

1 heaped teaspoon sugar

Mix with enough water to a form a paste.

Put into piping bag or snap lock bag with the corner snipped off.

Pipe on crosses and leave to rise in a warm, draft free place. There is no set time for rising but they should be nearly doubled in size.

Once risen, bake in a hot oven, 200°C for 30 mins.

To make glaze
¼ cup sugar or honey.
¼ water

Bring all to the boil gently and mix together.

Brush onto buns when they come straight out of the oven.

Remove from tin and leave on a wire rack to cool.

Serve with lashings of plant-based Bu-Deli butter. These keep well in a cotton bread bag on the bench. They are best served warm. A light toasting on the second day (if you have any left) will freshen them up.

SPICY FRUIT LOAF

You will need:
500g Alternative Co Spicy Fruit Bread Mix
1 cup of dried fruit
80g sugar or honey or date syrup
12g gluten-free yeast 
½ lemon, zest and juice (optional)
½ orange, zest and juice (optional)
600mls slightly warm water.

Mix all ingredients together in a bowl or you can use your mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix.

Tip out on to a floured surface. 

Lightly grease a loaf tinned then lightly dust with flour, make sure the edges and corners are covered.

Put your Spicy Fruit Bread in your tin, push out to the corners and level the top to give a flat even surface.

Leave to rise in a warm draft-free place for about 40mins. In winter months or colder climate, make a warm water bath for your bread. Run enough warm water into your sink so that when you place your tin in the water level is lower than the top of your tin. Leave your bread to rise in here.

Once risen, bake in a hot oven, 200°C for 45 mins.

Remove from the tin as soon as cooked to prevent a soggy bottom. Leave on a wire rack to cool before slicing

Keeps well in a cotton bread bag on the bench. Can be sliced and frozen.

Breadmaker Option: 
Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten-free setting.