Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross buns for Easter.

Do you remember this nursery rhyme? I used to ask my mother to read it to me all the time but I never really understood it. Maybe you can sing it with your child as you make these delicious gluten-free hot cross buns this weekend.

Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns. If you have no daughters, give them to you sons. One a penny, two a penny, hot cross buns. If you sons don’t like them, they’re the only ones, one a penny, two a penny, hot cross buns. Get them while they’re hot, and eat them by the ton. One a penny, two a penny, hot cross buns.

Hot Cross Buns

 

Ingredients

  • 1 1/2 cup almond meal
  • 1 1/2 cup arrowroot flour
  • 1 teaspoon bi-carbonate soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs, lightly beaten
  • 150 g grass-fed butter or 1/4
    cup coconut oil, melted
  • 2 tablespoons rice malt syrup
  • 1 teaspoon finely grated
    orange zest
  • 50 g 85% dark chocolate
    chopped
  • Crosses
  • 1 egg white
  • 1/4 cup desiccated coconut

Directions

  1. Preheat oven to 180ºC / 350ºF. Lightly grease a 12-hole muffin tray.
  2. Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.
  3. In a separate bowl combine eggs, butter, syrup and orange zest. Add wet mixture to dry and
    combine well. Fold through chocolate pieces.
  4. Pour mixture into prepared tray.
  5. To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a
    cross shape with two spoons or using a piping bag.
  6. Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes
    out clean.
  7. Best served toasted under the grill with butter.

Recipe by Tribal Wellness

Looking for more gluten free recipes for Easter, click here

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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