Paleo Hot Cross Buns

Paleo Hot Cross Buns

  • Serves: 12
  • Prep Time: 00:30
  • Cooking Time: 00:20
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You don't have to miss out on Easter traditions just because you are eating healthy wholefoods. I've got an awesome grain free Hot Cross Bun recipe for you, it can be made traditionally with sultanas or chocolatey using healthy dark chocolate.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 lge egg(s)
  • 1 med banana(s), ripe
  • 1/4 cup macadamia nut oil
  • 2 Tbsp honey (unprocessed)
  • 1 cup arrowroot flour
  • 2 1/4 cups almond meal/flour
  • 1 Tbsp orange zest, fine, firmly packed
  • 4 Medjool date(s), pitted
  • 1 Tbsp cinnamon
  • 2 tsp mixed spice
  • 1/2 tsp nutmeg
  • 1 tsp baking powder (gluten free)
  • 3/4 tsp baking soda (bicarb)
  • 1/4 tsp pink Himalayan salt
  • 1/2 cup sultanas (organic)
  • CROSSES:
  • 3 Tbsp arrowroot flour
  • 2 tsp coconut flour
  • 1 1/2 - 1 3/4 Tbsp filtered water
  • GLAZE (optional):
  • Juice of 1/2 an orange
  • 2 tsp honey (unprocessed)
  • 2 tsp filtered water
  • 1/4 tsp cinnamon

Directions

Preheat oven to 170c. Line a large 12 hole muffin tin with paper cup liners (patty pans).

To a food processor add, eggs, banana, macadamia oil and honey. Process for 15 - 20 seconds, scrape down the bowl with a spatula if needed.

Add to wet ingredients, arrowroot flour, almond meal, zest, dates, spices, baking powder, baking soda and salt. Process for 5 seconds to mix, then scrape down bowl and process for a further 15 seconds.

Remove blade and mix sultanas through by hand.

Spoon mixture into the 12 lined muffin holes making sure to fill evenly and smooth top.

For the crosses, you need to make a thick paste. Add to a small bowl the arrowroot and coconut flours. Add 1 tablespoon of water, mix well, then add the remaining water 1 teaspoon at a time. If you need more water just add 1 drop at a time, it can go from a thick paste to a runny mess very quickly. (If mixture is too runny it will mix into the dough while cooking, add a further teaspoon of arrowroot if too runny). Spoon into a pipping bag or use a snap lock bag and snip a little hole in corner. Pipe a cross on top.

Bake for 20 minutes or until just starting to brown and a skewer inserted comes out clean.

While buns are baking, make glaze. To a small saucepan add orange juice, honey, water and cinnamon. Bring to a slow simmer, stir often and simmer for 3 - 4 minutes. Set aside.

Allow hot cross buns to cool in the tin for 10 minutes, remove from paper liners and place on a wire cooling rack, place some paper or a tray under rack to catch drips. Use a pastry brush to coat the top of the buns.

Can be served warm or at room temperature, delicious with some ghee or organic butter if tolerated. Suitable to freeze.

CHOCOLATE HOT CROSS BUN VERSION:

Remove the nutmeg and replace sultanas with 80gms of 70 - 85% dark chocolate chopped into small pieces. Add chocolate pieces at the end and mix through by hand. Prepare and cook as above.

egg(s)

I have used large free range or organic eggs from a 70g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

banana(s)

In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.

macadamia nut oil

Macadamia nut oil is the non-volatile oil expressed from the nut meat of the macadamia tree, a native Australian nut. I avoid heating to very high temperatures but use it extensively for grain free baking at lower temperatures in the oven. Delicious over salads and it's also one of the healthier nuts, as it's higher in Omega 3 oils than other nuts.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and in some countries, it is called almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut and seeds meals/flours are all best stored in airtight containers in the fridge or freezer to prevent them going rancid.

orange zest

The orange is a fruit from the citrus family. Orange zest is the finely grated skin from the outside of the orange but doesn't include the white pith which is bitter. The skin contains the orange oil which gives a stronger flavour when added to cooking. Use organic and locally grown if possible, scrub orange skin before using.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

mixed spice

Mixed spice is a blend of sweet spices. Cinnamon is the dominant flavour, with nutmeg and allspice, some brands may also contain cardamom. It is called pumpkin spice in the USA. It is often used in the baking of sweet foods and fruits.

nutmeg

Nutmeg is the seed kernel of the fruit-nutmeg. The seed is dried and ground. It is one of the highly prized spices known for its aromatic, aphrodisiac and curative properties. Nutmeg is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc, and magnesium.

baking powder (gluten free)

Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

sultanas (organic)

The sultana is a pale green oval seedless grape which has been dried. Sultanas are sweet and used in baking and eaten as a snack. Purchase naturally dried, preservative and oil free sultanas, organic is best.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

coconut flour

This flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is an excellent source of dietary fiber and protein. It's a good grain-free alternative but does require a larger amount of liquid than normal when baking. When replacing in a recipe that calls for wheat flour, use this guide; 1 cup of wheat flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I have used Organic Coconut Flour from 'Let's Do Organic', I like its finer texture (I purchase from iherb.com).

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

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