Paleo Hot Cross Buns

April 04, 2015

Paleo Hot Cross Buns

I’m so excited to share my Paleo Hot Cross Buns recipe with you! Hot Cross Buns are one of my favourite things about this time of year. They smell amazing and look so yummy. However, I haven’t enjoyed your standard hot cross bun since I stopped eating gluten, dairy and sugar over two years ago. I just had to make up my own recipe so I don’t feel like I’m missing out when everyone else is enjoying this Easter fare.

I love this recipe so much. The spices and the orange zest are so lovely, especially when the Paleo Hot Cross Buns are still warm. I glaze these with maple syrup, making them that extra bit special.

These Paleo Hot Cross Buns are grain free, gluten free, dairy free and cane sugar free. They are such a treat for me at Easter time and I’m sure everyone in your family will love them!

Happy Easter everyone!

Paleo Hot Cross Buns

Makes 12 buns

Ingredients for the buns

  • 2 cups of almond meal
  • 1/4 cup of tapioca flour
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of organic vanilla powder
  • 3/4 teaspoon of bicarbonate soda
  • Zest of one orange
  • 2 tablespoons of freshly squeezed orange juice
  • 1/3 cup of coconut oil
  • 1/4 cup of organic or 100% pure maple syrup
  • 2 organic free range eggs
  • 1 tablespoon of apple cider vinegar
  • 1/3 cup of organic currants
  • 1/3 cup of organic sultanas

Ingredients for the crosses and glaze

  • 1 tablespoon of coconut flour
  • 1 tablespoon of tapioca flour
  • 3 tablespoons of water
  • 1 tablespoon of organic or 100% pure maple syrup

Method

  1. Pre-heat your oven to 180 degrees Celsius. You will need a 12 hole muffin tray. Grease this with some extra coconut oil or place muffin cases or silicone muffin moulds into the muffin holes.
  2. Make the batter for the hot cross buns. Place the almond meal, tapioca flour, cinnamon, nutmeg, vanilla and bicarbonate soda into a large mixing bowl and mix well with a whisk.
  3. Make a well in the centre of the dry mixture and add the orange zest, orange juice, coconut oil, maple syrup, eggs and apple cider vinegar. Mix well with a whisk.
  4. Add the currants and sultanas and mix well.
  5. Spoon the mixture in the prepared muffin holes and fill the cases three quarters of the way up.
  6. Prepare your crosses. Add the coconut flour, tapioca flour and water to a small bowl and mix well with a spoon. Spoon this mixture into a small plastic bag. Squeeze the mixture into one of the corners of the bag and then snip off the tip of the corner with some scissors to make a piping bag. Pipe the cross mixture onto the top of the buns in the shape of a cross.
  7. Bake the Paleo Hot Cross Buns in your pre-heated oven for 25 minutes, until they are golden on top.
  8. Remove the buns from the oven and let them cool for 10 minutes. Remove the buns from their cases and place them on a wire rack. Place your maple syrup into a cup or small dish and, using a cooking brush, brush the maple syrup onto the tops of the Paleo Hot Cross Buns to make a glaze.
  9. Let the buns cool slightly and serve them warm or at room temperature.

Note: If you want to make these in your Thermomix, just add all of the ingredients for the buns to your Thermomix bowl and mix them on speed 5 for 30 seconds. Then follow the remaining steps in the recipe above.




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