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.
