Updated: Nov 4, 2019
Traditional hot cross bun recipes contain over 5 teaspoons of sugar per bun! I have managed to reduce this less than 1/2 teaspoon per serve so you can enjoy the taste without the sugar slump! These nutrient dense buns will be a crowd pleaser for your family! I recommend serving these hot with some grass-fed butter.
1 1/2 cup almond meal
1 cup buckwheat 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
2 eggs, lightly beaten
150 g grass-fed butter or 1/4 cup coconut oil, melted (butter is much nicer though)
2 tablespoons rice malt syrup (or maple syrup)
100 g 85% dark chocolate chips
1 egg white
1/4 cup desiccated coconut
Preheat oven to 180ºC. Lightly grease a 12-hole muffin tray.
Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.
In a separate bowl combine eggs, butter/ coconut oil and syrup. Add wet mixture to dry and combine well. Fold through chocolate chips.
Pour mixture into prepared tray. 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.
Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Best served toasted under the grill with butter.