Recipe by Nicole Marie
Nicole Marie is an Accredited Practising Dietitian and founder of the Gut Health Group, a dietitian led clinic focused on helping people navigate digestive conditions with clarity and confidence. Committed to evidence based care, personalised treatment and practical strategies that reduce symptoms, restore gut function and support long term health.
Recipe by Nicole Marie
Nicole Marie is an Accredited Practising Dietitian and founder of the Gut Health Group, a dietitian led clinic focused on helping people navigate digestive conditions with clarity and confidence. Committed to evidence based care, personalised treatment and practical strategies that reduce symptoms, restore gut function and support long term health.
Hot cross buns have gotten a serious glow-up lately. Bakeries and supermarkets are stocking wild flavours, from Biscoff to Cadbury Caramello, and it’s only fair the gluten free versions get the same treatment. This gluten free hot cross bun recipe is our take on that.
Split a store-bought gluten free hot cross bun, load it with jam and cream, and finish it with a cocoa drizzle — Wagon Wheel style. The whole thing takes about 10 minutes and it’s the easiest gluten free Easter dessert you’ll make this year.
Gluten Free Wagon Wheel Chocolate Hot Cross Bun
Serves: 4
Time: 5 minutes
Ingredients
- 4 gluten free chocolate hot cross buns
- ½ cup strawberry or raspberry jam
- 2 cups whipped cream or whipped thickened cream
- 1 tbsp cocoa powder for dusting or drizzle of melted chocolate
Method
- Slice buns in half and toast lightly until warm and crisp on the edges.
- Spread a generous layer of jam on the bottom half of each bun, while still warm.
- Pipe or spoon a thick layer of whipped cream over the jam.
- Place the top bun half back on and dust with cocoa powder and/or drizzle some melted chocolate.
