Loading...Ingredients
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- 2 cups almond meal
- 1 cup coconut milk1/2 cup melted grass-fed butter
- 2 free-range/organic eggs
- 1 tbsp. maple syrup (optional)
- 1 tbsp. cinnamon
- 1 tbsp. all spice
- 1 tbsp. vanilla powder
- 2 generous grinds of sea salt
- 1/4 cup of mixed dried sultanas, raisins and/or currants (preferably vegetable oil free)
For the crosses
- 1/4 cup coconut flour
- 4 tbsp. filtered water
- 1 small snap-lock bag
Instructions
- Preheat the oven to 180C.
- To help reduce mess and ensure these hot cross buns don’t break, I’ve found it’s best to line a muffin tray with patty cases.
- In a Thermomix or food processor add everything except for the dried fruit. Process until well combined.
- Once the mixture is well combined, add the dried fruit and gently fold the fruit through using a wooden spoon. This will prevent the fruit from splitting or breaking apart.
- Pour the batter into the patty cases and place in the oven for 15 minutes.
- To prepare the crosses, mix the coconut flour and water together in a small bowl. Be sure to add a little more water if paste is too thick, you want it to be nice and smooth. Spoon the mixture into a small snap-lock bag. Snip off 1 small corner of bag (I remove the tiniest portion to ensure my crosses aren’t too thick). Once buns have finished baking, pipe the flour paste over tops of buns to form crosses.
- Return buns to the oven for a further 10-15 minutes to ensure they are cooked through.
- Remove from oven and serve nice and hot.
Notes
If you want to make these ‘chocolate’ hot cross buns, replace the dried fruit with cacao nibs and use melted dark chocolate to form the crosses. Because you are removing the sweetness of the dried fruit, you may want to add another tablespoon of maple syrup to the mixture – but that’s completely up to you ?
- Prep Time: 14400 minutes
- Cook Time: 43200 minutes