Hot Cross Buns

Snacksugar freeGluten freeLow carbEaster

3 Apr

Do the smells of cinnamon & cloves waft through your house as fresh hot cross buns are put in the toaster to be enjoyed by everyone at Easter?

Looking for a way to enjoy these annual treats, with zero guilt?

Look no further!

These Hot Cross Buns will satisfy your sweet tooth, whilst keeping your blood sugars and insulin levels very low, both of which help banish your cravings, keep your energy stable and control your hunger to help to assist in that urge to eat everything in site over Easter!

Being gluten free, they support women with gluten sensitivities (like me) or coeliac.

Enjoy one of these (daily if you like) over the Easter weekend completely guilt free!

You CAN have your cake and eat it too! All of the recipes on my website and eBooks are like this – they look unhealthy, but they’re not. Win win.

The kids love them too. It’s a perfect thing to make with them!

Hot Cross Buns

Serves: 5

Ready In: 35 mins

Ingredients:

⅔ cup coconut flour
⅓ cup psyllium husk
1 tsp baking powder
2 tbsp granulated monkfruit or stevia
½ tsp salt
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 eggs
1 cup boiling water
40 g dark chocolate, 85%
1 tsp butter to serve on each one
ICING
2 tbsp powdered monk fruit
1/4 tsp hot water

Method:

Preheat oven to 180 C
Chop your chocolate into chunks and mix all the dry ingredients in a mixing bowl.
Lightly whisk the eggs and add to the dry ingredients. Mix well
Slowly add the boiling water ( you don’t want to cook the eggs) and mix until evenly combined
Roll into 5 equal sized balls and place on a baking tray.
Bake in the oven for 20-30 minutes until golden on the outside and cooked in the center.
Whilst the buns are cooling, mix together the powdered stevia & water to form a thick paste.
Once the buns have cooled a little, mark each hot cross bun with a cross using the sweetened paste
To serve, cut 1 hot cross bun in half and spread the butter on each side