Paleo Hot Cross Buns
Makes: 8 buns
2 2/3 cups (350g) LLWF Baking Mix
1 tsp cinnamon
1 tsp mixed spice
1/3 tsp nutmeg
1 medium lemon finely zested
1 cup sultanas soaked in 75 ml boiling water with 3 lemon green tea bags!
3 eggs – separated
Pinch of Cream of Tartar
50ml coconut cream
Maple syrup, rice syrup or honey
30ml hot water - optional
Soak the sultanas in the hot water with the tea bags for an hour, longer if you have time as you want them to be nice and plump and soft.
Preheat oven to 180 degrees Celsius and grease or line a medium baking dish or cake tin
Add the baking mix, spice and zest to a large mixing bowl and stir to combine
Separate the eggs and add the whites to a clean bowl with the cream of tartar then mix with a cake mixer until they form firm peaks. Don’t overdo them!
Combine the egg yolks with the cream and sultanas then stir to incorporate.
Add the sultana mix to the flour and fold through then add the egg whites and fold them through very carefully without over mixing.
Allow to sit for a few minutes to thicken then divide into 6-8 balls and place them next to each other in the dish.
Bake for 25-30 minutes or until done.
Combine the hot water and liquid sweetener then while the buns are still piping hot brush the tops to create a nice sweet glaze. Alternatively you can just drizzle them with the sweetener and spread it with a pastry brush.