Nothing beats the scent of freshly baked hot cross buns wafting from the oven at Easter.
Here’s my version of home made gluten free & yeast free hot cross buns you will love.
2 1/2 cups almond flour
1/2 cup rice malt syrup
1/2 cup coconut oil
1 tablespoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground allspice
3 tablespoons cacao nibs
Finely grated zest of 1 orange
3 tablespoons coconut oil melted
2 tablespoons raw honey
2 tablespoons coconut flour
1 egg white
Preheat the oven to 180C and line a 6 hole muffin tin with muffin cases.
In a large bowl, add all ingredients for the bun mixture and combine well. Form the mixture into 6 balls. Place the balls in the lined muffin cases and set aside.
For the crosses combine all the ingredients in a bowl and form a smooth paste. Transfer the mixture into a piping bag and pipe the mixture over the surface of each bun in the shape of a cross.
Bake for 25-30 minutes and let them cool on a wire rack.
Tip – Replace cacao nibs with sultanas or berries to mix things up. Enjoy xx