Tomorrow, April 18th, is Good Friday: a commemoration of the crucifiction of Jesus Christ. Many of us observe this holiday as a day of quiet prayer and mourning before Easter Sunday, meditating upon Jesus' death on the cross. It is a somber day, but one of hope, for if not for Good Friday we would not have Easter—a time to rejoice, feast, and spend precious time with the ones we love.
We at The Healthy Protocol, LLC would like to wish peace, health, and happiness to our wonderful community this Easter weekend. To commemorate Good Friday, we're baking up a batch of these healthy hot cross buns, a take on the traditional sweet widely enjoyed in the UK and Australia.
According to lore, sharing a hot cross bun with someone means that your friendship will stay strong all year long, especially if the following is said: “Half for you and half for me, Between us two shall goodwill be.” Packed with heart-healthy antioxidants and spelt (an ancient grain), this version of the treats are easy on the digestive tract and a healthy alternative to sugary white bread. Spelt has a higher amino acid profile than wheat and rolled oats are full of beta-glucan fiber, so sharing these with a friend means you're sharing more than just friendship—you're also giving them a tiny, tasty gift of good health.
No matter how you spend this Good Friday and upcoming Easter Sunday, make it a healthy one. Dishes full of raw vegetables and nuts will keep you and your guests satisfied and energized. However, traditions are important and it's perfectly okay to indulge once in awhile, so don't beat yourself up over a slice of coconut cream pie. The most important elements of Easter are faith and family: today, we celebrate them both.
The Healthy Protocol Team
Healthy Hot Cross Buns Recipe
Adapted from The Healthy Chef
- 220g wholemeal spelt or whole wheat flour
- 50g rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon dried yeast
- Pinch of salt
- 125ml (½ cup) milk (dairy, almond, rice, or soy)
- 1 tablespoon honey
- 1 teaspoon vanilla bean extract
- 60ml (¼ cup) light olive oil
- 1 egg, lightly beaten
- 80g raisins
- 50g currants
Combine the flour, oats, cinnamon, yeast, and salt in a large mixing bowl.
Heat the milk, vanilla, and honey until slightly warm, then pour into the mixing bowl along with the egg and oil.
Mix the dough thoroughly until it is smooth and elastic (about six minutes). Add the raisins and currants. Mix through.
Cover the bowl with a cloth or plastic wrap and leave to rise in a warm place for about an hour.
Knead the risen dough, then shape into 10 rolls.
Cover lightly and allow to rise for another 30 minutes, or until doubled in size.
Preheat your oven to 160 C (320 F).
Bake rolls for 20 minutes until golden.
Allow to cool, then pipe a cross made from either white or dark chocolate on top.