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

Ingredients:
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

Method:
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.