These Blueberry Carob Hot Cross Buns are a beautiful, wholesome twist on a classic favourite. Perfect for sharing with your toddler and the whole family. Soft, gently sweet and naturally nourishing, they’re made with real fruit and simple ingredients to create a comforting bake you can feel good about serving.
Naturally sweetened with dates and apple, these buns offer a subtle sweetness without the need for added sugars, making them a great option for little taste buds still developing. The addition of carob brings a mild, chocolatey flavour that’s caffeine-free and toddler-friendly, while also providing antioxidants to boost bub’s immunity; potassium to support nerve function and; calcium for bone health.
Wholemeal flour adds fibre to support healthy digestion and helps keep little tummies fuller for longer, while Greek yoghurt contributes protein, calcium and beneficial fats to support growth and development. The blueberry cross not only adds a pop of colour but also delivers a boost of vitamin C and antioxidants to support immune health.
Blueberry Carob Hot Cross Buns
Soft in texture and easy to hold, these buns are ideal for baby-led weaning, toddler snacks or even a cosy family breakfast or afternoon tea. Serve them warm and watch your little one enjoy every bite with messy hands, full tummies and happy faces guaranteed!
- Author
- Nourishing Group
- Prep Time
- 20 minutes
- Cook Time
- 1 hours
- Servings
- 9 hot cross buns
- Category
Baby Led Weaning
Ingredients
- ½ cup diced pitted dates
- 5 x 25g Nourishing Bubs Apple Puree Cubes
- ⅔ cup milk of choice
- ⅔ cup plain Greek yoghurt
- 3 ½ cups wholemeal flour
- 1 tbsp instant yeast
- ½ tsp bicarb soda
- 2 tbsp carob powder
- 3 x 25g Nourishing Bubs Blueberry Puree Cubes
- 6 tbsp wholemeal flour
Directions
- To a pot, add the dates and apple puree cubes and heat for a few minutes until dates are soft and apple cubes are defrosted. Place aside until cooled.
- In a separate pot, add the milk and yoghurt and heat for 1 minute until mixed together. Place aside until lukewarm (not cold, not hot).
- In a bowl, combine the flour, yeast, bicarb soda and carob powder.
- Make a well in the bowl with the dry ingredients and slowly pour the lukewarm milk/yoghurt mixture in the well and mix until well combined. This will make a dough that you need to knead for 5 mins.
- Add the cooled date/apple mixture to the dough ball and knead to create a larger dough ball.
- Cover the dough ball with glad wrap and leave in a warm place for 1 hour or until the dough doubles in size.
- Preheat the oven to 170°C and line a baking tray with a baking sheet.
- Roll out balls of dough and place them close together on the baking sheet.
- Microwave the blueberry cubes in 30 second increments.
- To make the cross, mix the blueberry puree and flour and add to a zip lock bag. Snip off a small hole in the corner of the bag and pipe out one line horizontally over the hot cross buns and then another line vertically so the buns have a cross in the middle.
- Place buns in the oven for 25-30 mins.