Name: Hot Cross Buns- Paleo
Prep time: 240 h
Cook time: 720 h
Total time: 960 h
Ingredients: 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); 1/4 cup coconut flour; 4 tbsp. filtered water; 1 small snap-lock bag

Ingredients

Units Scale

2 cups / 210g whole spelt flour
1 tbsp. cinnamon
1 heaped tsp. all spice
1 free-range organic egg, lightly beaten
1/2 cup / 125 ml of milk (I’ve used both full fat coconut milk with a touch of filtered water and almond milk on separate occasions, they worked beautifully)
2 tbsp. maple syrup
1 tsp. vanilla
1/4 cup / 60ml macadamia oil
1 1/2 tsp. baking powder (aluminium free) mixed with juice of 1/4 lemon (this acts as yeast replacement)
1/4– 1/2 cup raisins, currants or any other dried fruit you would like to use (preferably organic without being soaked in vegetable oil)

For the crosses

1/4 cup spelt flour (white spelt flour will give you a better ‘cross’ contrast. I also use coconut flour)
4 tbsp. filtered water
1 small snap-lock bag

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Instructions

Preheat the oven to 180C.
Combine the spelt flour, cinnamon and all spice in a mixing bowl.
In a separate bowl, lightly whisk your egg.
To the dry mix add milk, maple syrup, vanilla, macadamia oil and egg. Mix together until well combined. If you’re using your Thermomix, I use speed 5 for around 45seconds-1minute).
In a separate cup, combine baking soda and lemon juice and stir until it begins to froth. Add this to the bread mix whilst it is spinning. This will help aerate the mixture and ensure the final product isn’t too dense.
Add your dried fruit to the mix and gently fold through until they are distributed evenly throughout the mixture.
Place your hands and dessert spoon under running water, this will prevent the mixture from sticking to you or the spoon.
Place a generous tablespoon of the mixture into each muffin case. Allow to rest for a few minutes whilst you prepare the crosses.
To prepare crosses, mix the flour and water together in a small bowl until smooth. Be sure to add a little more water if paste is too thick. 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). Pipe the flour paste over tops of buns to form crosses.Place hot cross buns in oven and bake for 25-30 minutes or until cooked through and lightly golden on top. Serve nice and hot.

Cook Time: 30 minutes