Easter is around the corner and it could possibly be the most trying time for anyone following a low carb or banting lifestyle. Every shop you walk into is brimming with easter eggs in all shapes and sizes, as the smell of freshly baked hot cross buns entices you to buy everything that you shouldn’t. Luckily we have a recipe for banting hot cross buns that will keep you from temptation at the supermarkets – and you won’t even taste the difference!
Once these delicious buns have found their way out of the oven, you will probably have a hard time waiting to try one. And when you do – enjoy them with a thick layer of butter and some sugar-free and low carb jam. My husband also loves these with some camembert cheese for a mix of the savoury and sweet.
Ingredients
- 1 Cup Almond Meal
- 1/2 Cup Coconut Flour
- 1/2 tsp Bicarbonate of Soda
- 2 Tbsp Psyllium Husk
- 2 Tbsp Xylitol
- 4 Free Range Large Eggs
- 70g Coconut Oil
- 3 tsp Cinnamon
- 3 tsp Mixed Spice
- 1 Tbsp Orange Rind (optional)
- 50g Dried Sultanas / Cranberries (optional)
- 2 Egg Whites
- 1 Tbsp Coconut Flour
- 1/2 Tbsp Desiccated Coconut
- 1 tsp Xylitol
Instructions
- Pre-heat your oven to 180 degrees C
- In a large mixing bowl, mix all of the the dry ingredients together (almond meal, coconut flour, bicarb, psyllium husks, xylitol, cinnamon and mixed spice)
- In another mixing bowl whisk the eggs and coconut Oil together.
- Add the egg mixture to the dry ingredients and mix thoroughly until well blended.
- Add the orange rind, sultanas and cranberries if using to the mixture and so that they are evenly distributed.
- You should now have a sticky hot cross bun dough.
- Using your hands, take small balls of dough from the mixture and pat them down into small squares (about 5cm x 5cm each) onto a non-stick baking tray or non-stick baking paper.
- The mixture should make approximately 8 small hot cross buns.
- Using the blunt edge of a knife, gently mark an indented cross on the top of each bun.
- Bake the buns for 15 minutes.
- Beat the egg whites with a hand blender until soft and fluffy (not too stiff).
- Add the coconut flour, desiccated coconut and xylitol and mix gently.
- I would recommend using a piping bag to "paint" the crosses, however you can use the long edge of a teaspoon.
- Once the buns have baked for 15 minutes, remove them from the oven and using your cross mixture, "paint" the crosses on your buns.
- Bake the buns for a further 5-10 minutes.
Nutritional Information per serving:
Calories: 180kcal Total Fat: 13.7g Total Carbohydrates: 15.0g Dietary Fibre: 8.4g Sugars: 1.2g Net Carbohydrates: 6.6g Total Protein: 5.0g