It’s almost Easter, I’m still off the sugar, and I keep seeing delicious looking Easter treats everywhere I turn. Easter eggs, chocolate bunnies and every kind of hot cross bun imaginable. Although there are only a few days left until I can have sugar again, it’s torture.
I didn’t want to miss out on the fun and was in the mood to bake something, so I decided to see if I could find a decent hot cross bun recipe that contained no sugar. I then decided I might as well go all out and cut out the gluten and dairy too to make them paleo. I found a number of recipes and kind of amalgamated my favourite bits of each. The result: ugly little buns that are an insult to hot cross buns. But, they say it’s what’s on the inside that counts and, despite not being very attractive, my paleo hot cross buns were pretty damn delicious, if I may say so myself!
My least favourite part of this recipe was making the crosses. I don’t think I could ever be a cake decorator, as my piping skills aren’t quite up to scratch – particularly since I improvised and used a ziplock bag instead! Just make sure you get the consistency right and get rid of any water that may have separated from the coconut flour.
If you’re looking for a way to have a healthier Easter, without missing out on yummy Easter treats, then give this a go. It’s actually pretty simple, apart from the dodgy piping part.
Makes 10-12 buns
3 cups ground almonds
a pinch of pink Himalayan salt
½ tsp bicarbonate of soda
¼ cup coconut oil
2 tbsp maple syrup
Zest of 1 orange
1 tsp vanilla essence
½ tsp cinnamon
a of pinch nutmeg
a of pinch ground cloves
½ cup unsweetened raisins
For the crosses:
2 tbsp coconut flour
1. Preheat oven to 160˚C and grease a baking tray lightly with coconut oil.
2. Mix all the dry ingredients in a large bowl.
3. Add the wet ingredients and continue to mix with a wooden spoon until it forms a sticky dough.
4. Scoop even portions of mixture onto a baking tray and space evenly apart.
5. Put the coconut flour in a small bowl and add a small amount of water whilst constantly stirring with a fork and continue to add as much water as needed until it forms a smooth paste.
6. Pour the paste into a piping bag (I didn’t have one, so I put it in a ziplock bag and cut off a little corner) and carefully pipe crosses over the buns.
7. Bake for around 20 minutes until golden.
8. To serve, slice in half, smear generously with butter (or coconut oil/butter if you’re exclusively paleo) and enjoy. If you’re saving until later, slice in half, pop in the toaster and then smear with butter.