Paleo Hot Cross Buns
Makes: 8 buns
Ingredients:
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
Cinnamon Glaze
Maple syrup, rice syrup or honey
30ml hot water - optional
Preparation:
-
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.