Paleo Chocolate Chip Hot Cross Buns

Paleo Chocolate Chip Hot Cross Buns

Enjoy these Paleo Gluten Free Hot Cross Buns this Easter


Paleo Chocolate Chip Hot Cross Buns

Looking for a healthier alternative to the Hot Cross Bun this Easter? Well look no further than my easy and delicious Paleo Chocolate Chip Hot Cross Buns!

Because I believe we should be able to enjoy our favourite foods whilst also looking after our health. This is my favourite Hot Cross Buns recipes, and I know it will become your favourite too. Impress the family with a dozen of these babies.

This recipe is from my best-selling cookbook EAT CLEAN, and you can pick up a copy here in my Online Store.

  • Ingredients

    2 cups almond meal
    1/2 cup coconut flour
    1/2 cup maple syrup, or Lakanto monk fruit syrup for Low Carb.
    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, or Lakanto monk fruit syrup for Low Carb.
    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. 


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