One a penny two a penny
Happy Easter all you darling bunnies!
Oh how I adore hot cross buns! So much that I use to get off the school bus a stop early to buy them on my way home from school.. All year round! There was this amazing Vietnamese bakery that made the most delectable fluffy heartwarming buns you've ever tasted and when easter was over they just stopped adding the cross and kept making them as fruit buns.
Well this year with my lack of tolerance to grains I'm making some grain-free buns and they are deeeelish. Here's the recipe...
Hot cross buns
#grainfree #refinedsugarfree #paleo
Makes about 16
50g organic butter
3 tablespoons coconut oil
1 1/3 cup coconut flour
1 1/3 cup almond meal
1 1/3 cup tapioca flour
2 heaped teaspoons mixed spice
2 heaped teaspoons cinnamon
3 heaped teaspoons of baking powder
1/2 cup rice malt syrup
2 mashed ripe bananas
3/4 cup organic sultanas
1 cup milk (I blended up some shredded coconut and cashews in water)
2 tablespoons tapioca
1 teaspoon coconut flour
1 teaspoon of rice malt syrup
1 teaspoon of milk
Preheat the oven to 180-200 degrees Celsius. Mix all the dry ingredients in a big mixing bowl. Using your fingers knead the butter into the mix until the mix is like breadcrumbs.
Make a well in the mix and then add the eggs, mashed banana, sultanas, coconut oil, milk and mix it into a doughy mixture.
Line a Dutch pancake tin with butter or you can use muffin cases in a muffin tin.
Using your hands, make large spoonfuls of the mix into balls and place onto the tin.
Slowly add the egg white to the dry ingredients mixing it into a sticky paste.
Using a piping bag or some rolled up baking paper squeeze the crosses mixture into crosses on top.
Delicately brush on the glaze and pop in the oven for 25 mins at 180 degrees.
Check to see if they are cooked through if a skewer comes out clean.
Happy Easter! Wishing you a healthy and delicious day with your loved ones x