One of my favourite things about Easter are hot cross buns. Now try these spicy, fruity paleo ones!
There’s something infinitely comforting about warm hot cross buns with a sliver of butter. Walking through the grocery store and seeing them piled high in the lead up to Easter made me looooooong for a cuppa with one of those beauties. So what better way to use that energy than go and make a Paleo version!
Granted, these are more hot cross cakes than they are buns but we can’t have it all, can we!? They are drier than I would like cupcakes to be but the texture just works perfectly with the spicy flavours and tangy dried fruit. And I may not be Betty, but there’s no forgetting that ‘bit of better butter’!
Recipe for Paleo Hot Cross Buns
Yield: 6 cakes (er-hem, buns)
Prep time: 5-10 minutes
Cooking time: 15 minutes
What you need
2/3 cup almond flour
1/4 cup coconut flour
1.5 tspns baking powder
1 tspn ground allspice
1-2 tspn ground ginger
1/2 tspn ground cloves
1/2 tspn ground nutmeg
1/2 tspn ground cinnamon
1/2 tspn vanilla powder (or extract
Pinch of salt
2 tblspns melted butter
1 tblspn honey/date paste
Optional: 4 chopped dried dates, 6 chopped dried apricots
For the cross
2 tblspns coconut flour
1 tblspn tapioca flour
1/2 tspn honey/date paste
3-4 tblspns water (to make a thick paste)
What you need to do
1. Preheat oven to 180°C and line a muffin tray with cases.
2. Mix dry ingredients together, then add eggs, butter and sweetner. Add chopped dried fruit if using (I recommend it!).
3. Scoop into cases.
4. Mix together the ingredients for the crosses and roll gently into strips, then form the crosses on top. (This is very finicky so you don’t have to be exact about the ‘crosses’.) Sprinkle some cinnamon on top if desired.
5. Bake for 15-20 minutes (depends on your oven). Done!
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