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!!