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The hottest buns in town

As if Easter isn’t filled with enough naughty chocolate treats, some areas of the world have to go and add delicious Hot Cross Buns to this mix as well. If you’re a Hot Cross Bun addict but want a healthier way to indulge, our gluten-free version is just the ticket.


2 C Almond Meal

½ C Psyllium

2 tsp Baking Powder

2 tsp Cinnamon

½ tsp Nutmeg, freshly ground

½ tsp Allspice, freshly ground

2 Tbsp Honey

2 tsp Vanilla Extract

¼ C Olive Oil

3 Eggs, plus 1 extra egg for the glaze

1 Apple, grated

Zest of 1 Orange

60g Raisins

60g Sultanas

Pinch of Sea Salt

White Crosses

¼ C Tapioca Flour

2 -3 Tbls Cold water


Pre Heat the oven to 180 deg C (350 F) and line a baking tray with paper.

Place all the dry ingredients into a large bowl, add in the eggs, olive oil, honey and vanilla extract and fold together. Add in the grated apple, orange zest, raisins and sultanas, and mix until well combined.

Spoon out 8 – 10 portions onto the baking tray and press gently to create a bun like shape.

Whisk the remaining egg in a separate bowl, and brush over the buns for the glaze.

Mix together the tapioca flour and water and gently pipe crosses onto the top of the buns.

Bake for approximately 20 –30 minutes, or until they are golden.

Remove from the oven and leave to cool. 

When you are ready to serve them, cut the buns in half, and then place them under the grill to toast.

Enjoy them on their own or with organic free-range butter for a hit of healthy fats.


Recipe and photo courtesy of 

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