The Ultimate Sugar-free Grain-free Hot Cross Buns
Any excuse to reflect, celebrate, laugh + those extra few days off is always a golden one. Chocolate eating is encouraged (“everyone’s doing it!”), clean eating goes out the window and sugar crashes are inevitable.
We all know that food-like-stuff they’re selling at the supermarket isn’t crash hot for our bods. And let’s face it: what you put in your mouth will be what either nourishes you or damages you.
Which is why I’ve created these ultimate Hot Cross Buns as an excellent alternative that trumps store bought.
I don’t personally use other ‘starchy’ flours to replace high gluten flour as they can somewhat replicate the effects on the body similar to sugar. So, even though these babies didn’t turn out ‘fluffy’ like your local bakers chain would, they ARE p-r-e-t-t-y amazing!
Grain-free, dairy-free, sugar-free and wait for it.. nut free alternative, double TRIPLE tested from our kitchen to yours. Add vitamin L… and enjoy!
Recipe coming right up!
Hot Cross Buns
- 2 TBS Chia seeds
- ¼ Cup Coconut water or water
- 1 cup Almond meal (see notes for alternative)
- ¾ cup Coconut flour, sifted
- 1 tsp salt-skippers Baking Soda (bi-carb), sifted
- 3 eggs
- 1/3 cup Coconut oil
- 2 TBS Apple cider vinegar
- 2 Apples, peeled + grated
- ¾ cup organic unsweetened Sultanas
- 2 TBS Cacao nibs (optional)
- ½ Orange, zest
- 2 tsp Nutmeg
- 2 tsp Cinnamon
- ½ tsp Ginger
- 2 TBS organic Maple Syrup or raw local Honey (optional, see notes)
- Preheat oven to 180oC (350oF) and line a muffin tray with muffin cases.
- Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.
- Sift all of the dry ingredients into a bowl.
- Combine everything well until there are no lumps.
- Add soaked chia seeds, eggs, coconut oil and apple cider vinegar and whisk until well combined.
- Don’t be tempted to add any liquid – the mix is meant to be thick.
- Add sultanas, grated apples, zest and cacao nibs and fold into mixture.
- Spoon the mixture into the prepared muffin trays and bake for 35 minutes or until the hot cross buns spring back when lightly touched.
- Remove from the oven and turn out onto a cooling rack.
- Serve with lashings of tahini – everything is better with tahini!
For the crosses:
I’ll leave that to you, we did it the simple way to make them even more Easter-ry.
- Combine 2 TBS desiccated coconut with 10 ml water.
- Make a cross using a butter knife in the mixture before placing them in the oven and carefully spoon the coconut mixture in.
As you can see – quick and easy + a very delicious alternative to icing sugar.
- We didn’t add sweetener to this recipe – but if you DO want to add a little sweetener to these, a dash of maple syrup or honey will be just right.
- Nut Free alternative: Replace almond meal with pumpkin seeds instead (just whack it in the food processor and blend until it becomes a fine meal).
- I suggest serving these babies with tahini or chocolate nut butter but if you’re cool with butter, go for it – just make sure it’s organic and not margarine!
Now hop to it and get baking!
So guys, there you have it. You’re welcome! And whatever you end up doing this beautiful long weekend, whether it’s enjoying time with your family and friends, or even some gorgeous solo-time, please honour your mind and body for some much needed REST.
As for me, I’ll be unplugging and spending my long weekend down at Byron Bay for some well-deserved time out. Mmm.
All love + buns,