Traditional hot cross bun recipes contain over 5 teaspoons of sugar per bun! I have managed to reduce this less than 1/2 teaspoon per serve so you can enjoy the taste without the sugar slump! These nutrient dense buns will be a crowd pleaser for your family! I recommend serving these hot with some grass-fed butter.
Hot Cross Chocolate Bun
1 1/2 cup almond meal
1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp mixed spice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 eggs, lightly beaten
150g grass-fed butter or 1/4 cup coconut oil, melted (butter is much nicer though)
2 Tbsp rice malt syrup (or maple syrup)
100g 85% dark chocolate chips
- To make the Crosses
1 egg white
1/4 cup desiccated coconut
- Preheat oven to 180ºC. Lightly grease a 12-hole muffin tray.
- Mix almond meal, flour, baking soda, baking powder and spices together in a bowl.
- In a separate bowl combine eggs, butter/ coconut oil and syrup. Add wet mixture to dry and combine well. Fold through chocolate chips.
- Pour mixture into prepared tray. To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a cross shape with two spoons or using a piping bag.
- Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Best served toasted under the grill with butter.