Paleo Hot Cross Buns

After 3 long years without hot cross buns, I thought it was about time I created a healthy, gluten free version.

These bad boys are quick and easy to prepare, and taste absolutely phenomenal.

While you may choose to eat hot cross buns or easter eggs this weekend (and that’s perfectly ok!), if you have any specific symptoms or conditions you’re dealing with, the few moments of enjoying those foods may not be worth the consequences you experience afterwards.

If I eat gluten, I feel bloated and look 6 months pregnant, so it’s definitely not worth it for me! Instead, I prefer to make healthy versions of my favourite foods, so I can nourish my body and still celebrate and enjoy with friends and family.

This healthy Hot Cross Bun recipe is one of my favourite “healthified” recipes. Enjoy!

PALEO HOT CROSS BUNS

TOTAL TIME: 40 MINUTES SERVES: 10

WHAT YOU’LL NEED

1½ cups almond meal

½ cup coconut flour

½ cup tapioca

200g grass-fed butter, ghee or coconut oil

4 eggs

2 heaped tbsp sultanas

1 tsp baking powder

2 tbsp raw honey

1 tsp ground cinnamon

1 tsp mixed spice

½ tsp ground nutmeg

½ tsp ground ginger

For the cross:

1 tbsp coconut flour

1 tbsp tapioca

2 tbsp filtered water

HOW TO DO IT

Preheat the oven to 180°C/350°F. Line a 10-hole muffin tray with paper muffin cases or squares of baking paper.

Add all dry ingredients to a bowl and stir until combined. Gently beat the eggs and add to mixture, along with melted butter and honey. Mix thoroughly.

Roll into balls and add to muffin tin.

To make cross, mix coconut flour, tapioca and water together until a thick paste is formed. Use a piping bag or spoon to form cross on buns.

Bake for 20 minutes or until golden brown. Serve warm with butter or a drizzle of olive oil and enjoy!

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Hey there friend! Thanks a bunch for stopping by! If you whip up this delicious recipe, I'd love to hear how it went. Hop on over to the comments and share!