This coming weekend marks another Easter – a time where all bets are off for many, and they indulge in a weekend of binge eating.
There are a few ways you can make your Easter that little bit healthier, and this is one of them. This recipe is an adapted version of Sarah Wilson’s, give or take a few tweaks.
- 1 ½ cups of almond meal
- 1 ½ cups of arrowroot flour
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- 1 teaspoon of mixed spice
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- 2 eggs, lightly beaten
- 10 tablespoons of organic, grass-fed butter (or ¼ cup of coconut oil)
- 2 tablespoons of organic rice malt syrup
- ¼ cup of raw cacao nibs (Sarah’s recipe calls for 85% dark chocolate, which you can also use)
1. Preheat the oven to 180 C (350 F). Lightly grease a 12-hold muffin tray with butter (or coconut oil).
2. Combine the almond meal, arrowroot flour, baking powder and spices together in a mixing bowl.
3. In a separate bowl, mix together the eggs, butter and rice malt syrup. Add the wet mixture to the dry and combine well. Fold through the cacao nibs (or chocolate).
4. Divide mixture evenly in the muffin tin.
5. If you want to make crosses, whisk 1 egg white with 4 tablespoons of desiccated coconut and drizzle over unbaked buns with a piping bag.
6. Bake for 20 – 25 minutes, or until lightly golden.
Note – due to the use of almond meal and arrowroot instead of traditional flours, these will not be as fluffy and ‘yeasty’ as a normal hot cross bun. They are dense and a little harder, but are great warmed under the griller or broiler topped with butter or almond butter.
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