We like how fun these mini hot cross buns are. They’re the ultimate tear-and-share riff on classic hot cross buns with a perfect bite-sized ratio of glaze to bun. Enjoy them fresh for holidays, special occasions, and every day.
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Lemon & Blueberry Scones
These bright, lemon-y, juicy American-style scones are a little sweeter than British scones, but not much. Try them with and without the optional Icing to see what you prefer.
Chocolate Chunk & Cherry Scones
These American-style scones are a little sweeter than British scones, but not much. Try them with and without the optional Icing to see what you prefer. You can also make them with and without sliced almonds—lots of variations to play with here.
Cinnamon Raisin Swirl Loaf
Learn the techniques to make a beautiful gluten-free swirl-style bread with this classic cinnamon-raisin loaf recipe. There are lots of steps, but after you practice them with a few delicious loaves, you probably won’t have to even read them any more, you’ll know just what to do.
Raspberry Cardamom-Coconut Custard Tart
A special-occasion tart naturally sweetened with honey, that may look involved, but many of ingredients you’ll use in different ways for various components, so give it a try. Pour your love and care into this creation—everyone will feel it with each bite.
Potato, Mushroom & Caramelized Onion ’Banzo Bake
’Banzo Bakes are a lot like an egg-free frittata, made with garbanzo bean flour instead of eggs. It’s the perfect one-skillet dish filled with flavor perfect for breakfast, brunch, lunch, or dinner. This one is loaded with all the delicious things: browned potatoes, caramelized onion, and seared mushrooms.
Sriracha Mac
This is a slightly tweaked recipe from our founder Heather Crosby’s cookbook Pantry to Plate. It’s decadent and spicy with unexpected hints of Asian flavors that will make it a favorite for the meal-time menu rotation.
Chickpea Tofu
This is an easy alternative to soy-based tofu that can be used in almost any savory dish that would taste great with chickpeas—which is a lot. You can marinate, bake, stir fry, or scramble this chickpea tofu.
Gluten-Free Classic Puff Pastry (Bob’s)
This is our favorite method for making flaky, delicious puff pastry: the classic way with a “butter packet.” This recipe uses a store-bought white flour blend that already has xanthan gum in the mix to replace the stretch of gluten. See all tips and substitutions to adjust for your needs before you begin.
Gluten-Free Rough Puff Pastry (Bob’s)
Instead of working a butter packet into the dough like we do with Classic Puff Pastry, with rough puff, we freeze and grate the butter before incorporating it into the dough.