Gluten-Free Hot Cross Buns
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.
Ingredients
- 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
orange zest - 50 g 85% dark chocolate
chopped - Crosses
- 1 egg white
- 1/4 cup desiccated coconut
Directions
- 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
out clean. - Best served toasted under the grill with butter.
Recipe by Tribal Wellness
Looking for more gluten free recipes for Easter, click here
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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