Hot Cross Buns

Gluten-free, yeast-free, paleo, vegetarian, grain-free, sugar-free (apart from that within dried fruit), diabetic-friendly, coeliac-friendly, soya-free

It was coming up to Easter, the shops were full of hot cross buns and chocolate.  The smell of cinnamon, orange, spices and chocolate pervaded the bread isles.  What was a girl to do, read the labels?  Mmmm -  wheat flour (gluten), yeast, sugar, candied orange peel - more sugar, lots of carbs.......Home to create.
I have a lovely cook book by Dinah Alison called "Totally Flour-Free Baking",  This lady uses ground almonds, icing sugar, eggs.....plus..... to create breads, cakes and all manner of bakes.  She has a recipe for Toasted Tea Cakes which looked good and I wondered what would happen with a few changes and swapping around some ingredients, could I create a Hot Cross Bun look-a-like, taste-a-like?  This is what happened:

The answer is "Yes!".  Even my husband gave these his vote of approval - always hard won.

You will need:-

A grater
4 hole Yorkshire/Muffin tin

Pre-heat the oven to 155C Fan.

Line the yorkshire/muffing tin with non-stick baking parchment roughly cut in rounds to fit the bottom of each hole.






Ingredients:-
2 teaspoons coconut flour - my preference is Tiana
90g ground almonds - available at the local asian shop is large bags
30g Joseph's plain sugar free syrup (maltitol)- available online
 1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
grated rind of one whole orange
50g dried raisins/currants or combined - look out for sulphites often used as a preserving ingredient and instead opt for those preserved in vegetable oil. If you wish substitute another dried fruit to taste.
3 large eggs (preferably happy, organic) - separated



Method:-

Measure out and mix the dry ingredients, sieve them into a large bowl to ensure that there are no lumps, lots of air and everything is well combined.

Grated the rind of the orange and stir  with the raisin/currant combination into the dry mix.

In the food processor whisk the egg whites until firm and peaking - as for meringues. 
Separately whisk the egg yolks. With the food processor running pour the yolks into the egg whites until just mixed.
Tip gently into a large bowl.
Fold the dry ingredients into the eggs.
Divide into 4  and fill the muffin/yorkshire pudding tray.

Bake in the oven for 25 minutes until golden and firm to the touch.












Cool in the tin for 5 minutes and then on a rack.

Best eaten cut in half and toasted with lashings of your favourite topping!

Goes very well with chocolate spread (home made), chocolate icing, butter (if allowed), La Nouba Orange Marmalade, mashed banana.............nut butters, a layer of each!!

Chocolate Icing

Dairy-free, sugar-free/low, low carb, paleo, vegetarian, vegan too.

I have been reading Mike Sisson's(with Jennifer Meier) "The Primal Blueprint Cookbook".  This is a beautiful book and full of wonderful recipes and ideas.  Technically it is a Paleo diet cookbook and so free from grain, uses natural sugars, meat, fish, eggs, vegetables, fruit, nuts, seeds, coconut and good oils like coconut, olive. 
I happened upon a recipe for chocolate truffles which I altered to being a sugar-free recipe and then thought that with a little more adapting it would make a wonderful chocolate butter-cream style icing or frosting which is dairy-free and would be perfect for cakes.
As with all my recipes feel free to substitute maple syrup or agave nectar for Joseph's sugar free syrup if you are OK with sugars.
I use Joseph's maltitol syrup because it tastes good to me, has a low impact on blood sugar and I can buy it in the UK,

You will need:

Food Processor
Saucepan
Bowl


Ingredients:

200g of 90% or for totally sugar-free 100% dark chocolate - I use 2 x 100g bars of Lindt 90% dark chocolate

2 x 160ml cans coconut cream - I use Waitrose Cooks' Ingredients Organic coconut cream because it is very smooth and creamy

one heaped teaspoon coconut oil - I use Biona organic coconut oil

1 teaspoon vanilla extract

1/4 teaspoon salt - ground pink himalayan rock salt is just wonderful

2-3 tablespoons (or a little more to taste if using 100% chocolate) Joseph's sugar free syrup - either the plain version or the maple syrup flavour as both work well.

Method:

Roughly break up the chocolate bars into their squares and put in the food processor. Blitz until the chocolate looks like crumbs.

Pour the coconut milk into a saucepan.
Add the coconut oil.











Bring to a simmer.  Stir.
Remove from the heat.
Add the salt and vanilla extract.
Start the food processor running and then pour the hot coconut mixture over the crumbled chocolate.  Run for about 10-15 seconds.

Leave the mixture for 30 seconds to allow the chocolate to melt then run the food processor again for another 10-15 seconds.  The mixture should be completely smooth.
Run the food processor again adding the Joseph's maltitol syrup.  Taste the mixture to see if it is sweet enough for you!

If it is then either pour the chocolate mixture over cupcakes - Ok to do as they have the cupcake case to catch the liquid icing - or into a bowl with a lid or non-pvc clingfilm over the top and place that in the fridge to allow the mixture to thicken.  It takes about 1 1/2 -2 hours.





The mixture is then ready for use just like butter-icing or frosting.

Bon apetite!