Hot Cross Buns
Grain Free, Gluten Free, Dairy Free (if you don’t add butter to serve), Refined Sugar Free
Hot Cross Buns are the best, especially with loads of butter and a cup of tea. Cutting grains out of my diet meant that Easter was torturous for me … the smell of delicious spices wafting through the supermarkets was a killer! I had to quickly find a replacement for Hot Cross Buns and, I have to say, I think these are WAY better! Aside from the no tummy ache thing, they are so delicious and not sickly sweet (like I now find most heavily processed foods these days). And I’m happy to say that my kids love these too. Phew! No wait, why am I happy about that? Now I have to share!
What You Need.
180g almond meal
90g arrowroot or tapioca
30g coconut flour
1 large orange, juice and zest
150g raisins or sultanas
100g coconut milk
60g coconut oil
50-80g honey
2 eggs
1 tsp vanilla
4 tsp cinnamon
1 1/2 tsp nutmeg
3/4 tsp cloves
1 tsp baking powder
1/2 tsp bicarb soda
Pinch salt
For the Cross
2 tbsp arrowroot or tapioca
Water
1-2 tsp muffin mixture
What To Do.
Add Preheat oven to 175C and line muffin tray with muffin papers.
Place zest and juice into bowl and blitz – speed 9 for about 15 secs.
Add sultanas/raisins and cook – 100C, speed 1, 3 mins.
Set sultanas/raisins aside, then add remaining ingredients to bowl and mix – speed 5, 20 secs. Scrape down sides of bowl and mix again if necessary.
Add sultanas/raisins back to bowl and mix – reverse speed 4, 20 secs or until combined.
Spoon mixture into muffin papers, reserving 1-2 tsp of mixture for the cross.
Place the tapioca and reserved muffin mixture into a small bowl and add just enough water to make it to a paste. Once you have the desired thickness (you don’t want it too runny!), pour it into a small ziplock bag, twist the bag and snip the tip from one end and begin piping your crosses.
Place into the oven for 20 mins until golden or until a skewer comes out clean.
Allow to cool slightly before lathering with butter or ghee!