2018 Update .....soooooo I've made these quite a few times now and it gets easier every time. Not only is it easier but the buns have a better texture and they don't flop when taken out of the oven. Too easy to not make this Easter. I've updated the recipe below so you and yours can have a Paleo Easter too.
I wrote this post last year ....on Good Friday. I didn't really give any of you time to get ingredients and have a play. So hopefully posting this now, means we're square. Yes?
I confess the recipe is not mine alone. I have an addiction with changing recipes. I know ....lots of us say, "yeah, I like to change recipes too". I have a serious addiction. It's just not possible for me to 'follow' a recipe, even on the first time I make it. Sometimes it's a disaster but sometimes .....it's a glorious success!!
So, I've snatched the Paleo Buns recipe from Chef Pete Evans book, "Fast Food for Busy Families" (just in case you're wondering ...that's NOT an affiliate link. I'm a bit technically clueless and haven't worked out affiliates yet).
Ok ...back to the snatching ....I snatched Pete's recipe, added spices, sultanas, currants and sweetened it a little.
I know you're saying ..."would you just give me the darn recipe!!" .....so here it is.
The BEST Paleo Hot Cross BUNS
For the buns:
300g Almond Meal (I ground up whole almonds in the thermomix), if you'd like nut-free buns use 250g of tigernut flour
55g psyllium husks (not quite GAPS friendly)
1 tbsp coconut flour
2 1/2 tsp baking powder
2 tsp mixed spice
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt
4 tbsp apple cider vinegar
2 tbsp coconut sugar
6 eggwhites, whisked until they’re stiff
55g (1/3 cup) sultanas (preservative free)
30g (1/4 cup) currants (preservative free)
30g (1/4 cup) mixed citrus peel (I made my own to avoid the preservatives)
For the crosses:
1 tblsp Cassava Flour (if you have it, you could probs use anything)
1 tbslp Tapioca Flour
Preheat the oven 170 deg C and line your baking trays with baking paper.
Place all of the dry ingredients into a large bowl and mix well.
Combine the vinegar and water in a bowl and stir.
Fold the stiff eggwhites into the dry ingredients. Pour in the vinegar mixture and stir vigorously. The mixture froths up ….and looks all wrong. Just keep mixing for 30 seconds or more and the it will begin to come together as a sticky dough. Add the dried fruit and mixed peel to your bun dough and mix it evenly through. Leave the dough to sit for 2-4 minutes. Knead the dough on a bench floured with tapioca flour. This will make it less sticky.
Divide into 10 portions and shape into balls. Place on the prepared tray. They only need a little room to grow.
For the crosses:
Place the cassava flour and tapioca flour into a small bowl and gradually add a little water and mix until you have a thickened liquid ....not too thick. Just thick enough to be piped onto the buns. Pop the mixture into a clipseal bag, snip a LITTLE corner off and then use as a piping bag ...pipe on your crosses.
Bake for 30 minutes at 170 deg C, turn the pan (so they cook evenly). Then cook a further 20 - 30 minutes. Remove from the oven ...tap the bottom, they should sound hollow.
Cool ….or not …and then slap on some butter. Try really hard not to eat all the hot cross buns for lunch.
SHARE ....SHARE ....SHARE ....SO NO PALEO PEEPS HAVE TO EAT HOT CROSS MUFFINS EVER AGAIN!
HAPPY EASTER LOVELIES XX