Paleo Chocolate Chip Hot Cross Buns
Enjoy these Paleo Gluten Free Hot Cross Buns this Easter
Paleo Chocolate Chip Hot Cross Buns
One thing my 10 Week Online Program always promises to deliver is flavour flavour flavour! Along with each recipe being super easy and most of all nutrient dense, meaning each and every mouthful is good for you.
Each weeks Meal Plan will include some healthy takes on fast food favourites that you know and love. And when it comes to delicious seasonal food, then I always have you covered, especially with these Healthy Paleo Chocolate Chip Hot Cross Buns!
Check out the recipe below and if you like this and want over 400 more Low Carb and Keto Recipes as part of a guided program with me, including mindset coaching and daily 10 minute moves, then start your Luke Hines 10 Meals Mindset Moves Program today!
Click here to get started and realise how good it feels to feel good.
This recipe is from my best-selling cookbook EAT CLEAN, and you can pick up a copy here in my Online Store alongside my other popular books in the series
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- Ingredients
2 cups almond meal
1/2 cup coconut flour
1/2 cup maple syrup
6 free-range eggs
1 TBS ground cinnamon
2 TSP ground nutmeg
1 cup Incredible Coconut Oil, melted
3 TBS raw caco nibs
1 TSP ground allspice
finely grated zest of 1 orange, optional
2 green apples, peeled and grated
2 tablespoons dried blueberries, or currants
For the Crosses
3 TBS Incredible coconut oil, melted
2 TBS maple syrup
2 TBS coconut flour
1 egg white - Method
Preheat your oven to 180C and line a 12 hole muffin tray with paper liners.
In a large bowl combine the almond meal, coconut flour, maple syrup, eggs, cinnamon, nutmeg, coconut oil, cacao nibs, all-spice and orange zest and mix everything together to form a wet dough.
Gently stir in the grated apple and blueberries, then form the mixture in 12 balls. Place the b alls in the prepared muffin cases and set aside.
For the crosses, combine all the ingredients in a bowl to form a smooth paste. Transfer the mixture to a piping bag. or a plastic sandwich bag with a corner cut off, and pipe the mixture over the surface of each dough ball in the shape of a cross.
Bake the buns for 25-30 minutes, or until nice and golden on top. Remove them from the oven and leave to cool on a wire rack.
I store these in an airtight container in the fridge for up to 7 days.
