Hot Cross Buns
Hot Cross Buns: Easter delight. Swipe right, buttered bliss
Let’s talk Easter treats. Hands down, Cadbury Creme Eggs have got to be one of the grossest things ever invented. C’mon, I can’t be on my own here? Who in their right mind eats that shit?On the other hand, Hot Cross Buns I’m very happy with. They are my second favourite buns after Mr Smiths. They are so delicious made warm and smothered with grass-fed butter…the baked variety I’m talking about you pervert, this isn’t Tinder.My advice? Do yourself a favour and swipe right on these babies this Easter.
- 2 cups almond meal
- 1/2 cup coconut flour
- 1/4 cup arrowroot
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon all spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- pinch sea salt
- 1/2 cup raisins
- 1/2 cup dried apple, chopped
- zest of an orange
- 1 cup unsweetened apple sauce
- 6 eggs
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
For the crosses…
- 1 egg white
- 1 tablespoon coconut flour
- 1 tablespoon arrowroot
- 1 tablespoon coconut milk powder
Preheat oven to 180 degrees Celsius.
Line a 12-hole muffin tin with paper cases.
Mix dry ingredients together in a bowl.
Add all other ingredients and mix well. The batter will be quite thick.
Spoon evenly into the cases. Using the back of a spoon, smooth the mixture in each case, creating a nice surface.
Mix the cross ingredients together in a small bowl, creating a paste.
Spoon the paste into a sturdy plastic sandwich bag, pushing it to the corner, then snip off the bag tip.
Pipe on the crosses.
Bake for 30 minutes. Cover the buns loosely with a piece of foil at the 15 minute mark to prevent over browning.
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