Homemade, wholesome hot cross buns
At Easter time, it’s hard to go past a warm hot cross bun with a cup of tea– but it can be hard to stop at one. Luke Hines and Scott Gooding have granted our Easter wishes with their delicious recipe for healthy hot cross buns. There are no hidden, refined sugars in these buns, they’re gluten free and they’re packed with healthy fats and fresh spices. What’s not to love?
How to make them:
- Preheat your oven to 180°C and line a large baking tray with baking
- To make the buns, put all the ingredients together in a large bowl and mix well to combine. Stand for 10 minutes or until the mixture is firm. Shape the mixture into 12 rounds and put them on the tray 2 cm apart.
- Bake the buns for 20 minutes, or until golden. When they’re cooked, a skewer inserted in the centre should come out clean. Let the buns cool on the tray for 5 minutes.
- To make the crosses, put all the ingredients together in a bowl and whisk until smooth, then spoon the mixture into a small zip-lock bag. Snip off one small corner of the bag, then pipe crosses on top of the buns. Chill until set.
- Serve warm, with extra butter.
For more wholesome recipes your body will love, get yourself a copy of Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.
- 1 cup almond meal
- 1/2 cup coconut flour
- 1/2 cup arrowroot
- 1/2 cup coarsely grated apple
- 2 tsp baking powder
- 3 tsp cinnamon
- 2 tsp freshly grated nutmeg
- 1/2 tsp cloves
- 4 eggs lightly whisked
- 1/4 cup rice syrup
- 150g butter, melted and cooled
- For the crosses:
- 2 tbsp coconut cream
- 1 tvsp coconut oil, melted
- 2 tsp coconut flour