Wednesday, 23 March 2016

RECIPE: Choc chip and coconut HOT CROSS BUNS! {crap free}


I am so excited to share this recipe with you! Every year I plan on creating a delicious hot cross bun recipe for you but time slips away and we end up heading down the coast to stay with family and the creative energy doesn't flow... The inspiration for these babies came from a little bag of sugar free choc buds I found in one the goodie bags I received at the kidspot Voices of 2014 launch party I was lucky enough to attend. Before we could gobble them all up, I had to put them to use and make something delicious and with Easter approaching it had to be some HOT CROSS BUNS of course! These aren't your typical light, fluffy and full of crap style, feel sick later hot cross buns. These are the mouth watering, chewy, must eat warm with a cup of tea type. Seriously delish and guilt free so enjoy my friends! Let me know what you think!

INGREDIENTS:
400g almond meal
100g desiccated coconut
1 cup choc buds
1/4 cup macadamia oil
1/4 cup milk of choice (I used rice milk)
3 eggs
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
2 big table rice malt syrup
Pinch of salt

METHOD:
1. Preheat the oven to 180 degrees. 
2. Place all wet ingredients into a medium sized mixing bowl and stir. 
3. Now add all the dry ingredients and mix mix mix until all combined. 
3. The mixture will be quite sticky but with your hands form 12 bun balls and line them into rows so they are almost touching each other but with a very small bit of room to rise. 
4. Smooth over the buns with the back of a wet spoon. Then using a wet sharp knife; make cross marks on the top of each bun.
5. Place into the oven for 20 minutes or until buns have gone golden brown. 

ENJOY!





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