Well it always gets to that time of year where the aroma of hot cross buns fills the air and the delicious crack of chocolate on Easter fills your ears. It’s all too easy to get caught up in the festivities at Easter and forget about your goals. To help keep you on track this Easter, I’m bringing back my DELICIOUS real deal Primal Hot Cross Buns recipe. Perfection like as is or toasted with butter.
These sweet treats will impress all, and you would never figure that they’re grain, gluten & refined sugar free! Not only that, but these take about 5 minutes to throw together and just 20 minutes to bake.
They do contain butter which you could switch out for coconut oil, but I do have to say that the butter kind of makes the recipe!
This has to be one of my absolute favourite holiday recipes!
| Servings | Hot Cross Buns |
- 1 1/2 cups Almond Flour or Meal
- 1/2 cup Coconut flour
- 1/2 cup Tapioca Starch/Flour
- 2 tbsp Coconut sugar
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 1 tsp Mixed spice
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground nutmeg
- 200 grams Butter
- 1 tbsp Honey
- 1/2 cup Raisins can swap 1/4 for dark chocolate bits!
- 4 eggs
Ingredients
| |
- Preheat your oven to 180c and line a 12 cup muffin tray.
- In a large bowl, mix together your almond flour, coconut flour and arrowroot along with your spices, coconut sugar, baking soda and baking powder.
- In another bowl whisk together your melted butter, honey and eggs.
- Fold your wet mixture into your dry until combined and then stir in your raisins and chocolate.
- Evenly dish into your muffin tray.
- For the cross: 1 egg white 1 tbsp coconut flour Water
- In a small bowl mix your egg white and coconut flour.
- Add drops of water until smooth like a paste then pipe into crosses on your buns or use a spoon.
- As you can see I got sick of doing that half way through!
- Pop into the oven and bake for 18-20 mins, until a skewer comes out clean.
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