We are so excited about our paleo hot cross buns recipe! Every year it seems hot cross buns are available earlier and earlier. In fact we’re pretty sure we spotted hot cross buns the day after Christmas at our local super market (what the?!). So we’re sorry for not posting this recipe sooner because by now (like us) you’ve probably been craving those delicious buns filled with spices and dried fruit with a big dollup of butter that slowly melts off the sides… drooooool.
We actually had a paleo hot cross buns recipe from last year but the photos were pooey and we were a little worried with the amount of spices that we used (we kinda sorta used to have a mild obsession with cinnamon)… in fact we said to use 3 tbs. (YES TABLESPOONS) of cinnamon and 2 tbs. (YES TABLESPOONS) of nutmeg… oopsy doopsy, spice overload.
Anyway, merrymaker mum re-tested the recipe and made some slight adjustments (when we say slight we mean major… seems our spice measurements last year were way off!). But here it is! Our paleo hot cross bun recipe, they really do the trick for that hot cross bun craving.
What other recipes are MUST HAVES for this Easter? Leave us a comment with your suggestions and we’ll do our best to paleo-fy the crap out of them! (i.e get rid of the nasties).
Emma + Carla
- 1 1/2 cups of almond meal
- 1 cup coconut flour
- 1/4 cup of Natvia
- 6 eggs
- 250 grams grass fed butter melted (or ghee or coconut oil)
- 2 apples peeled and grated (we used granny smiths)
- 3/4 cup of unsweetened sultanas (or raisins, be sure to check for nasties!).
- 2 tsp. nutmeg
- 3 tsp. cinnamon
- 1 tsp. baking powder
- 1 tbs. coconut flour
- Preheat your oven to 180 degrees celsius.
- Line twelve muffin tins with large muffin cases.
- In a large bowl, mix the almond meal, coconut flour, Natvia, nutmeg, cinnamon and baking powder in a bowl.
- Add the butter and eggs and mix well.
- Now add the apple and sultanas. Mix again until it forms a dough.
- Once the mixture is all combined, roll into twelve even balls.
- Place them into the muffin cases and press down a little.
- Place 1 tbs. coconut flour in a small bowl.
- Gradually add drops of water while stirring, until a thick white paste forms. Use a fork to make sure there are no lumps.
- Put the paste into a piping bag, and pipe a cross on to the top of each bun.
- Now place the buns into the preheated oven for 30 minutes.
- Serve without the muffin cases (so they look more bun-like), warmed and with more butter. Yum.
- We think cranberries and apricots would be tasty (but not as traditional) instead of the sultanas!