Gluten-Free Hot Cross buns for Easter.
Do you remember this nursery rhyme? I used to ask my mother to read it to me all the time but I never really understood it. Maybe you can sing it with your child as you make these delicious gluten-free hot cross buns this weekend.
Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns. If you have no daughters, give them to you sons. One a penny, two a penny, hot cross buns. If you sons don’t like them, they’re the only ones, one a penny, two a penny, hot cross buns. Get them while they’re hot, and eat them by the ton. One a penny, two a penny, hot cross buns.
- 1 1/2 cup almond meal
- 1 1/2 cup arrowroot flour
- 1 teaspoon bi-carbonate soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs, lightly beaten
- 150 g grass-fed butter or 1/4
cup coconut oil, melted
- 2 tablespoons rice malt syrup
- 1 teaspoon finely grated
- 50 g 85% dark chocolate
- 1 egg white
- 1/4 cup desiccated coconut
- Preheat oven to 180ºC / 350ºF. Lightly grease a 12-hole muffin tray.
- Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.
- In a separate bowl combine eggs, butter, syrup and orange zest. Add wet mixture to dry and
combine well. Fold through chocolate pieces.
- Pour mixture into prepared tray.
- To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a
cross shape with two spoons or using a piping bag.
- Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes
- Best served toasted under the grill with butter.
Recipe by Tribal Wellness
Looking for more gluten free recipes for Easter, click here