Easter is only a month away! How did that happen?! It feels like it was only just Christmas. Well, if you’re like me, then you’ve probably been drooling over the hot cross buns that have been sitting on the supermarket shelves since Boxing Day (no exaggeration for Woolies in 2016!). Whilst I love hot cross buns (particularly the fruit free variety), I do eat a few too many if I have them in the house for more than just easter week. So I’ve created a paleo hot cross buns recipe to satisfy my cravings without stuffing my face with additional carbs that are low in nutrients. My paleo hot cross buns are filled with nourishing ingredients like coconut, dates, almonds and pear. They turned out surprisingly amazing! They are moist and have a balanced slightly sweet flavour. Perfect for a healthy Easter breakfast or snack alternative. I’ve also provided an option to make this a Vegan friendly recipe.
- ¾ C almond meal
- ¼ C coconut meal
- pinch of salt
- ½ tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- 2 eggs, separated
- ½ C coconut oil, melted
- 3 T rice malt syrup
- ½ tsp vanilla
- 1 small pear, peeled and grated
- ¼ C dates, diced small
- For the crosses: 1 T coconut meal
- 1 T arrowroot powder or pure cornflour
- water
- Preheat oven to 170C (fan forced)
- Prepare/grease x24 mini muffin tray
- In a bowl, combine almond meal, coconut meal, spices, baking powder, and salt.
- In a separate bowl, beat egg whites until stiff peaks form.
- Add rice malt, coconut oil, vanilla, and egg yolks to the dry ingredients, and mix well.
- Fold in grated pear, dates, and egg whites. Be gentle, as the egg whites are delicate, and are there to keep your treats from being super dense!
- Make the crosses by mixing coconut meal, and arrowroot powder. Stir with a fork while adding a teaspoon of water at a time. Mix until a thick, white paste forms, and ensure there are no lumps. Transfer to a piping bag.
- Spoon heaped teaspoons of the hot cross bun mix into the mini muffin tray. Pipe crosses onto each little bun.
- Place on the middle rack of the oven, and cook for 12-15 minutes - until the buns are pulling ever so slightly away from the edges.
- Allow to cool for a few minutes in the tray, before scooping them out. Delicious served warm, or cool! They keep well for several days!
I hope you have a very Happy Easter!
If you’ve tried the recipe let me know what you thought! You can see my other recipes here.
You may also like :
Amy Darcy
Latest posts by Amy Darcy (see all)
- Should I switch to buying organic food in Australia? - September 21, 2018
- Easy Zucchini, Ham and Feta Frittata (gluten free, low FODMAP) - September 14, 2018
- The thought that gave me the confidence to workout in a crop top - September 11, 2018
Comments