Eat Your Greens Recipes: CBD Hot Cross Buns

Each month we invite Anel Van Der Merwe from the Kind (but Good) Food blog to create a plant-based recipe for us using CBD. On the menu this time? Refreshing CBD Hot Cross Buns. Enjoy!

It’s Easter weekend!! Wow where has the time gone this year?? I feel like it was April 2020 yesterday. And what a crazy ride it has been.

Whatever you have gone through this past year, I’m sending you love and strength and all the good vibes I can. It’s been hectic. But here we are and here I am with something sweet and delicious to boost your mood.

What would Easter be without Hot Cross Buns, right?! This is the first time in my life that I’ve made my own hot cross buns and I am SO happy I did this year! Not only are they delicious, they are a little healthier than your average store-bought version.

Made with spelt and buckwheat flour to be more gentle on your digestive system, minimal sugar to not send you bouncing off the walls, and with the added benefit of having some Goodleaf water-soluble CBD sachets added to the mix, these are 100% my new tradition to be baked every year.

Like I said, Easter weekend can be a stressful time - whether you’re cooking for your whole family, or having to deal with traffic stress, we all need a little calming down and if we’re gonna be eating copious amounts of hot cross buns this weekend anyway, why not dose them with some calming CBD? Right? Yes, I'm right.

The recipe is a tad labour intensive as it is a double rise dough - but don’t let this put you off! It takes a while but it’s extremely easy to make. Just a lot of waiting around really). 

And have a wonderful long weekend! Stay safe and enjoy indulging in buns and chocolate.

CBD HOT CROSS BUNS

(Makes 12 buns with 5mg CBD per bun (so you can enjoy 2 buns to get half your daily dose of 20mg of  CBD, or 4 buns for the full monty. Whatever you like!)

Ingredients:

• ½ cup deflavoured coconut oil
• 1 ½ cups unsweetened almond milk
• 2 ½ tbsp coconut sugar
• 1 tbsp vanilla essence
• 500g spelt flour
• 100g buckwheat flour
• 1 sachet (10g) of instant yeast
• 1 tbsp baking powder
• 1 tsp salt
• 1 ½ tsp mixed spice
• 1 tsp cinnamon
• zest of 2 oranges
• 6 x sachets of Goodleaf Water Soluble CBD Powder
• 30g dried cranberries
• 90g raisins
• neutral flavoured oil like canola or sunflower
• plain flour + water for the crosses
• maple syrup for the glaze

Place the first 4 wet ingredients in a small pot and heat gently until all the oil is melted and the sugar is dissolved. Set aside to cool down.

Place the flours, yeast, baking powder, salt, spices, and orange zest into a large bowl and set aside (do not mix just yet). 

Once the wet mix has cooled to lukewarm temperature, add the CBD sachets and whisk to dissolve.

Now mix the dry ingredients together, add the wet mix, and stir together until everything just comes together into a shaggy dough.

Tip the dough onto a floured surface and knead for 10 minutes (put on a podcast or some good tunes and just zone out here. It’s the best.).

Once the dough is smooth and springy, flatten the dough by stretching it out a little and sprinkle over the dried fruit. Now fold and squish the dough in order to evenly incorporate the dried fruit. 

Shape the dough into a big ball and place into an oiled bowl. Drizzle a tiny bit of oil onto the dough and spread evenly (this is just to avoid it forming a crust while resting).

Cover the bowl with a damp tea towel and place somewhere warm to rise until the dough has doubled in size (about an hour).

Now to shape the dough: tip the dough onto a flour surface and shape into 12 equal sized balls (about 100-105g each).

Transfer the balls to a lined baking tray, cover with damp tea towel, and leave to rise somewhere warm until doubled in size (about an hour). Pre-heat the oven to 200C while the buns are rising.

While the buns are rising, make the cross mix: add some plain flour to a bowl with a dash of water and mix to form a thick but drippy paste. Transfer to a piping bag (or simply a Ziploc baggy - cut the tip off to form a piping bag!). You can also just use a spoon to make the crosses if you don’t want to use plastic.

Once the buns have doubled in size, pipe crosses onto each. Bake for 20 minutes (they should sound hollow when you tap on them). Immediately brush the buns with maple syrup to get that beautiful glossy look.

Eat Your Greens Recipes: CBD Hot Cross Buns By The Dose, April 01, 2021 Each month we invite Anel Van Der Merwe from the Kind (but Good) Food blog to create a plant-based recipe for us using CBD. On the menu this time? Refreshing CBD Hot Cross Buns. Enjoy! Ingredients: - ½ cup deflavoured coconut oil - 1 ½ cups unsweetened almond milk⁠ - 2 ½ tbsp coconut sugar - 1 tbsp vanilla essence - 500g spelt flour - 100g buckwheat flour - 1 sachet (10g) of instant yeast - 1 tbsp baking powder - 1 tsp salt ⁠ - 1 ½ tsp mixed spice⁠ - 1 tsp cinnamon - zest of 2 oranges - 6 x sachets of Goodleaf Water Soluble CBD Powder - 30g dried cranberries - 90g raisins - neutral flavoured oil like canola or sunflower - plain flour + water for the crosses ⁠ - maple syrup for the glaze ... Instructions: Place the first 4 wet ingredients in a small pot and heat gently until all the oil is melted and the sugar is dissolved. Set aside to cool down.⁠
Place the flours, yeast, baking powder, salt, spices, and orange zest into a large bowl and set aside (do not mix just yet).
Once the wet mix has cooled to lukewarm temperature, add the CBD sachets and whisk to dissolve. ⁠
Now mix the dry ingredients together, add the wet mix, and stir together until everything just comes together into a shaggy dough.
Tip the dough onto a floured surface and knead for 10 minutes (put on a podcast or some good tunes and just zone out here. It’s the best.).
Once the dough is smooth and springy, flatten the dough by stretching it out a little and sprinkle over the dried fruit. Now fold and squish the dough in order to evenly incorporate the dried fruit.
Shape the dough into a big ball and place into an oiled bowl. Drizzle a tiny bit of oil onto the dough and spread evenly (this is just to avoid it forming a crust while resting).
Cover the bowl with a damp tea towel and place somewhere warm to rise until the dough has doubled in size (about an hour).
Now to shape the dough: tip the dough onto a flour surface and shape into 12 equal sized balls (about 100-105g each).
Transfer the balls to a lined baking tray, cover with damp tea towel, and leave to rise somewhere warm until doubled in size (about an hour). Pre-heat the oven to 200C while the buns are rising.
While the buns are rising, make the cross mix: add some plain flour to a bowl with a dash of water and mix to form a thick but drippy paste. Transfer to a piping bag (or simply a Ziploc baggy - cut the tip off to form a piping bag!). You can also just use a spoon to make the crosses if you don’t want to use plastic.
Once the buns have doubled in size, pipe crosses onto each. Bake for 20 minutes (they should sound hollow when you tap on them). Immediately brush the buns with maple syrup to get that beautiful glossy look.
Serve ASAP! They are best eaten the day they were made with a nice cup of tea or hot milky coffee.