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    hot cross buns

    Gluten, Dairy and Sugar Free Hot Cross Buns

    By Nick Hall

    As Easter fast approaches, our supermarkets and bakeries are gearing up to sell millions of hot cross buns which have been on store shelves since January.

    As an alternative to the normal high sugar and wheat flour hot cross buns, these hot cross buns are gluten, sugar and dairy free. They are also lower in carbs than commercial varieties that may be made with other forms of gluten free flour and may still contain sugar.

    Serves: 6-8 Hot Cross Buns

    3 tbs of coconut oil
    2 cups of finely blended desiccated coconut
    1/3 cup of tapioca starch
    1 mashed banana
    3 whole eggs
    1 1/2 tsp of baking powder
    1-3 tsp of cinnamon
    1-3 tsp of ginger powder
    Mixed dried fruit (I used sultana’s, apple, orange mix)
    3 Stevia tabs

    For the cross:
    1 tbs of coconut oil
    3 tbs of solid coconut milk
    1 tsp of vanilla essence
    1 stevia tab

    Pre-heat oven to 180dg
    Melt coconut oil.
    While coconut oil is melting, mash banana in a large bowl, whisk eggs and add to bowl.
    Blend coconut and add to bowl with remainder of ingredients.
    Stir well
    Roll mixture into small portions using your hands and place in a baking tray lined with baking paper.
    Bake for approximately 20 minutes
    Once cooked, remove and allow to cool

    For cross:
    Melt 1 tbs of coconut oil
    Once coconut oil has cooled, add solid coconut milk and stir well
    Add stevia and vanilla essence
    Place mixture in a piping bag and make a cross on each bun
    If you don’t have a piping bag you can use a zip lock freezer back and make a small hole in a corner.


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    The recipes contained in this e-book are part of our 15 Minutes to Fat Loss Program. This weight loss program is specifically designed for those who are time poor and don’t have hours of spare time each day to cook and prepare meals.