Recipes.

Paleo Hot Cross Buns


hotcrossbun
Photo by: Renee Lynch
  • makes 12 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
hotcrossbun
Photo by: Renee Lynch

These nutrient dense paleo hot cross buns will be a crowd pleaser for the family at easter. They also make a great gift instead of the typical chocolate easter eggs.  

Servings: makes 12
Preparation: 10 mins
Cooking: 25 mins

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

1. Preheat oven to 180ºC / 350ºF. Lightly grease a 12-hole muffin tray.

2. Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.

3. In a separate bowl combine eggs, butter, syrup and orange zest. Add wet mixture to dry and combine well. Fold through chocolate pieces.

4. Pour mixture into prepared tray.

5. 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.

6. Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.

7. Best served toasted under the grill with butter.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.

These nutrient dense paleo hot cross buns will be a crowd pleaser for the family at easter. They also make a great gift instead of the typical chocolate easter eggs.

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

1. Preheat oven to 180ºC / 350ºF. Lightly grease a 12-hole muffin tray.

2. Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.

3. In a separate bowl combine eggs, butter, syrup and orange zest. Add wet mixture to dry and combine well. Fold through chocolate pieces.

4. Pour mixture into prepared tray.

5. 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.

6. Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.

7. Best served toasted under the grill with butter.

Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.

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