Nothing beats the taste or smell of a fresh hot cross bun. Here is my grain free, gluten free, dairy free, egg free version. These are dense and moist, not like traditional bread versions.
Ingredients
- 250 grams coconut milk
- 2 tbsp yeast
- 50 grams coconut sugar
- 20 grams coconut oil (melted)
- 230 grams almond meal
- 40 grams cassava flour
- 1 tsp nutmeg
- 3 tbsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 tbsp ground flaxseed
- 175 grams sultanas
Combine milk, sugar and yeast into Thermomix bowl and heat 2mins, 37 degrees, speed 1. Allow to sit for 10mins.
Add remaining ingredients except sultanas and mix 30 seconds, speed 6. Add sultanas and mix 20 secs, REV, speed 3.
Allow to rest in a warm place for 1 hour.
Preheat oven to 180 degrees.
Roll dough into tennis ball size balls and place next to each other on tray.
Bake 20mins, until just turning golden on the outside. Allow to cool. Serve freshly baked or toast the next day. These freeze really well too.
Tip:I didn’t bother with crosses but if you do you can make them using a mixture of egg white and tapioca, or perhaps cashew cream or coconut butter.
Made this recipe and love it? Post it and tag #paleothermie – I’d love to hear your feedback!