INGREDIENTS(Makes 25 bites)
- 200g walnuts
- 120g whole dates
- 120g sultanas
- 120g raisins
- 100g orange peel
- 5g ground cinnamon
- 2g mixed spice
- 30g coconut oil
- 30g honey
For cross topping
- 50g gluten free flour
- 15g sunflower oil
- 50g water
For a healthy twist, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil – an excellent source of slow-release energy to keep you fuelled throughout the most challenging Easter egg hunts…
METHODDIFFICULTY: Easy 6 HRS
Combine all ingredients except the honey and coconut oil in a food processor and blend to a fine crumb.
Melt the coconut oil with the honey in a small saucepan until warm but not hot.
Slowly add the honey and coconut oil mixture to the food processor on a slow speed until all the ingredients are combined.
Shape into 25 evenly-sized balls. Place on a baking tray lined with greaseproof paper, making sure you leave a small gap in between them. Using your fingers, flatten the bites slightly.
To make the topping, place the gluten free flour in a small mixing bowl and slowly add the water and oil to the flour, whisking by hand until you get an elastic paste consistency.
Spoon the mixer in to a piping bag with a very small nozzle and pipe the cross on the top.
To finish, either place the baking tray of bites in a dehydrator for 12 hours at 46°C, or in a conventional oven at gas mark ¼ or at 110°C for 6 hours.
The finish will be a moist bite with crispy cross topping, great for a healthy Easter snack.