3/4 cup buckwheat flour (or sorghum flour)
3/4 cup gluten-free flour mix
1/3 cup potato starch
1 tablespoon instant dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
4 drops doTERRA Cinnamon Oil or 1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 teaspoons gluten-free mayonnaise
2 large, lightly beaten eggs
3/4 cup light canned coconut milk or dairy free milk substitute
2 tablespoons light olive oil
6 tablespoons honey
1 cup raisins
1/2 teaspoon lemon extract
4 drops doTERRA Lemon Oil
Egg Wash - 1 large, lightly beaten egg mixed with 1 tablespoon water
3/4 cup gluten-free powdered sugar
1 tablespoon coconut milk OR your favorite dairy free milk substitute
2 drops doTERRA Lemon Oil
Preheat oven to 375° F. Lightly grease baking sheet.
In a medium mixing bowl, add dry ingredients and whisk to thoroughly combine.
In a medium mixing bowl, lightly beat eggs. Add mayonnaise, coconut milk, olive oil, honey, and lemon oil. Stir to combine.
Add the wet ingredients to the dry ingredients and beat with electric mixer until the batter is combined. Fold in raisins and Lemon oil and gently combine.
Scoop batter on to the baking sheet using a 1/3 cup measuring cup. Leave a couple inches between buns. Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
Place buns in a warm location and allow to rise for 1 hour. I like to cover lightly with a kitchen towel.
Beat one egg with 1 tablespoon water and brush buns with the egg wash. Bake in preheated oven for 20 to 25 minutes or until golden and done. Cool on a wire rack for 5 minutes.
While buns are cooling, mix together the powdered sugar, coconut milk, and Lemon oil. Stir with a fork until lumps are gone and icing is smooth. Scrape the icing into a plastic bag. ipe icing on buns to make crosses.