Hot Cross Buns
I tried so many low carb hot cross bun recipes to find this one, in the end, I used a burger bun recipe and added a bit of sweetness and spices. All the other recipes were too much like cake and not the right texture. I think this recipe is a perfect combination soft in the centre and crumbly on the outside, serve warm with lashings of butter.
It makes a nice change that the main ingredient is linseeds (flax seeds) and not almond and you can swap the raisins for dark chocolate to lower the carbs.
The kids love them and I often make for their breakfast and just skip the extra work involved in making the crosses.
Happy Easter and I hope you enjoy!
INGREDIENTS
70g linseeds
20g sunflower seeds
30g almond flour
2 tsp baking powder
2 Tbsp psyllium husk powder
Pinch of salt
1 Tbsp preferred sweetener (I use Alloulose)
40g butter
1 tsp apple cider vinegar
2 medium eggs
100g cream cheese
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
Zest of 1 orange
20g currants or to lower the carbs use 70 – 90% dark chocolate chips
METHOD
Preheat oven to 180c/350f. Prepare a baking tray with baking paper.
Grind both seeds, almond flour and psyllium husk powder in a blender onto a fine flour.
Add salt, sweetener and baking powder and stir to combine.
Add butter and rub into dry ingredients until you get a breadcrumb texture.
Add cream cheese, eggs and apple cider vinegar and combine well.
Remove 1 tablespoon of mixture and reserve for crosses. Don't worry if the mixture seems wet—it will dry out as the psyllium husks expand.
Stir in the cinnamon, cloves, ginger, orange zest, and currants. Split dough into 4 even amounts.
Use wet hands and shape into 4 buns, place on a lined baking tray.
Take your reserved whiter dough and make 8 even balls. Roll out with your fingers/hands into long string-like strips and make crosses on the buns.
Bake for 25 minutes. Do the prick test to check the centre is cooked.
Serve warm with lashings of butter.
Serves 4
calories 400
protein 10.8 g
fat 33 g
carbs 11 g
fibre 9.8g
