A delicious gluten and dairy-free take on hot cross buns. Using almond meal as the base for these hot cross muffins means they’re much higher in protein and lower in carbs than the usual wheat-flour-based counterparts. Lightly spiced with the usual delicious flavours of hot cross buns, you won’t want to go back to their carb-heavy counterparts. Serve warm with butter or your favourite dairy-free alternative.
Number of serves: 9
Prep time: 15 minutes
Cook time: 40 minutes
- 2 large free-range eggs
- 250ml full-fat canned coconut milk (for muffins)
- 1 orange, juice and zest
- 1.5 tsp vanilla extract
- 205g almond meal
- 1 tsp gluten-free baking powder
- 1 tsp cinnamon
- 0.5 tsp allspice
- 0.25 tsp ginger powder
- 0.25 tsp ground cloves
- 80g currants
- 10g coconut flour
- 20ml water
- 20ml full-fat canned coconut milk (for crosses)
- 1 ziplock bag/piping bag
- Preheat the oven to fan-forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).
- In a large bowl, whisk together the eggs, coconut milk (for muffins), orange juice and zest and vanilla extract.
- Add almond meal, baking powder, spices, and currants – mix until just combined. Spoon into a lined muffin tray and set aside.
- In a separate bowl, mix together the coconut flour, water and remaining coconut milk. Spoon into a piping bag or small zip lock bag and pipe crosses onto the muffins.
- Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.
- Serve hot with butter or your dairy-free favourite!
Created by: Gabrielle Newman is the Nutritionist and Recipe Developer for The Fast 800, an online programme devoted to helping people live healthier, better quality lives by offering healthy recipes, meal plans, organisational resources and a science-based framework for a healthy lifestyle.
For more healthy lifestyle tips and recipes, head to https://thefast800.com