Hot Cross Buns

Snacksugar freeGluten freeLow carbEaster

10 Mar

Allow the smell of cinnamon & cloves to waft through your house as fresh hot cross buns bake in the oven this Easter!

If you’re looking for a way to enjoy these annual treats with zero guilt – this recipe is for you!

These Hot Cross Buns will satisfy your sweet tooth, whilst keeping your blood sugars and insulin levels low, both of which help banish your cravings, keep your energy stable and control your hunger… so you can enjoy the flavours of Easter without the urge to overindulge!

The best part? They are gluten free which means they can be enjoyed by anyone with gluten sensitivities (like me!) or coeliac disease.

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 whole family can enjoy these hot cross buns, so why not get the kids involved in making them as a fun Easter weekend activity!

Hot Cross Buns

Serves: 6

Ready In: 35 min

Macros / serve (1 bun)

Calories: 140 kcal

Protein: 7 g

Fat: 7 g

Fibre: 5 g

Net carbs: 4 g

Ingredients:

For the Buns:

40 g dark chocolate, 85%
⅔ cup coconut flour
⅓ cup psyllium husks
1 tsp baking powder
2 tbsp monk fruit blend or sweetener of choice*
½ tsp salt
½ tsp ground mixed spice
½ tsp ground cinnamon
¼ tsp ground cloves
4 eggs
1 cup boiling water

For the Icing:

2 tbsp powdered monk fruit blend*

¼ tsp hot water

Method:

Preheat oven to 180°C / 360°F. Line a baking tray with baking paper.
Chop your chocolate into chunks and add to a mixing bowl. Add all the dry ingredients to the mixing bowl, and stir to combine.
In a separate bowl, lightly whisk the eggs. 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 6 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 centre.
While the buns are cooling, make the icing by mixing the powdered monk fruit and water together to form a thick paste.
Once the buns have cooled a little, mark each hot cross bun with a cross using the sweetened paste/icing.

Bec’s Tips:

Whole Earth and Lakanto make good monk fruit blends and are available from all major supermarkets. If you are looking to boost your fibre intake even more, I love using the Morlife Monk Fruit + Fibre Sugar Replacer. You can get 15% off at checkout by entering the code: HEALTHWITHBEC Click here to buy
The buns are delicious when served warm with some butter!
Why not double the recipe to make 12, and freeze them for easy snacks!

I hope you love this recipe. When you make it, please share on Instagram and tag me so that I can see! I love that so much.