Tuesday, 15 April 2014

Bunnies ahoy! (:3 (:3 (:3

When thinking of what to write in this post, I made the somewhat dubious error of consulting my sisters for a title. Naturally they committed to the cause and came up with a suitably exuberant line. Ha, I like it :)

Sadly though, I haven't learnt my lesson and seem to have now triggered off an Easter-related pun session... They're eggscellent!
It won't happen again (in this post)...

My Mini Lemony Cakey Hot Cross Buns

It is nearly Easter. Which in earlier years might have meant lying slumped in a chocolate-coma of sorts, hidden beneath various colorful cardboard boxes and plastic egg molds littered everywhere (not a pretty sight). Especially not such a wonderful experience when the sugar rush departs...

With an exception of the many (many... many...) chocolate eggs, hot cross buns were present around the house over the general Easter period in previous (before-predominantly-healthy-eating) years.

A couple of years ago I made my first attempt at replicating hot cross buns. However, as many of you will know, when it comes to recreating (or attempting to recreate) classics, striving to create an identical article can sometimes stand in the way of what could be a beautiful dish by trying to get every single aspect of the bake in question as a clone of the original.
Though again, as many of you gluten-free/ grain-free experimenters will know, getting a glutenous "stretch" to products like breads and buns can be rather difficult considering gluten is absent.
However, these come very close.
They don't have the "stretch" of a gluten-bake but they're damn-near and pretty damn tasty!! (:3

For my Easter baking I've created Mini Lemony Cakey Hot Cross Buns. (though I've been calling them Cakey Cross Buns for short! :)

With a cake-like taste and texture, these buns hit the spot for my Easter craving for baking and provide the same taste I remember from the Hot Cross Buns of yonder year. Yet, of course, without the refined sugar, gluten or grains.

Without further ado, here is my recipe for my Cakey Cross Buns.

Mini Lemony Cakey Hot Cross Buns

(Cakey Cross Buns)

Grain-free, gluten-free, refined sugar free, paleo, primal

Makes approximately 10 mini cake-buns


100g ground almonds
2 eggs
25g butter (at room temperature)
50ml coconut milk
50ml water
2 tablespoons coconut flour
25g currants
2 tablespoons honey
10ml fresh lemon juice
Zest of one lemon
1/2 teaspoon cinnamon
1/4 teaspoon ground mixed spice
1/4 bicarbonate soda
Large pinch sea salt

1 teaspoon apricot jam (no added sugar variety)
1 teaspoon coconut flour

Making and Baking

  • Preheat the oven to 180 degrees Celsius (fan assisted oven)
  • Line a baking tray with grease-proof paper
  • Crack the eggs into a mixing bowl and add the ground almonds, butter, cinnamon, ground mix spice and 1 level tablespoon of coconut flour
  • Blend the contents of the bowl with a hand blender until well combined but not completely smooth (the texture should still appear slightly grainy)
  • Add the honey, coconut milk, water and lemon juice to the bowl and stir-in to the mixture, using a spoon
  • Add the second level tablespoon of coconut flour and bicarbonate soda and stir-in to the mixture until incorporated
  • Finally mix-in the lemon zest and currants
  • Let the mixture sit for about 5 minutes
  • Take a tablespoon of the mixture at a time and place on the lined baking tray*
  • Add a second rounded tablespoon of mixture next to the first, so that they are just touching
  • Repeat this method, forming a second row when you get to the sixth tablespoon of mixture so that you are left with two rows of mini hot cross buns
  • Bake in the preheated oven for approximately 20 minutes or until the buns have turned slightly golden brown on the top and when you press very gently they feel fairly firm to the touch, not wet (they will be quite delicate at this stage so don't press too hard or else you may end up with a giant fingerprint in the middle)
  • Once cooked through, remove from the oven and leave to cool
*When doing this, I use two tablespoons and scoop the mixture from one to the other to make a smoother, rounder shape to the mixture.

  • Once cooled, use the apricot jam to make crosses across the tops of the hot cross buns. To do this; take small amounts of the apricot jam on the knife and rather than spreading, dab the jam into lines to make the crosses
  • Take small pinches of coconut flour and sprinkle only in the places where you have placed the apricot jam - this can be quite fiddly so take small pinches and don't rush it otherwise you can end up with flour covered buns - however, the good news is they still taste great if this does go slightly awry #learntfromexperience

Let me know if you try my recipe out - I'm on twitter and facebook too in case any of you have photos of your Easter creations whether they be this recipe or other Easter creations (:3

Enjoy the Easter Baking!! (:3

mmm... (:3

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