These Paleo Hot Cross Buns are a grain-free and refined sugar-free version of the classic Easter treat. They're spiced with cinnamon, nutmeg, and cloves, and studded with raisins or dried cranberries for a burst of sweetness. Enjoy them as a delicious breakfast or snack during the holiday season or any time of year!
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. Pinch of salt. 1/3 cup honey. 3 large eggs. 1/4 cup coconut oil, melted. 1/3 cup raisins or dried cranberries.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, arrowroot flour, baking soda, cloves, cinnamon, and nutmeg should all be combined in a big bowl. Beat the eggs, melted coconut oil, and honey in a different bowl. Mixing until a dough forms, gradually add the wet ingredients to the dry ingredients. Stir in the dried cranberries or raisins. Form each of the eight equal portions of dough into a ball. With space between each, place the balls on the baking sheet that has been prepared. Gently score each bun's top with a cross using a sharp knife. Bake for 15 to 18 minutes, or until the buns are firm to the touch and golden brown, in a preheated oven. Before serving, allow the buns to cool slightly. Savor warm or room temperature, and feel free to top it off with a dollop of coconut cream or a honey drizzle.
Prep Time: 20 minutes
Cook Time: 15 minutes
bruno pedrini
