Hot Crossed Buns
250g butter (organic grass fed), cubed
6 eggs, separated
2 cups almond flour
1 cup coconut flour
½ cup maple syrup
2 tbsp cinnamon
1 tbsp nutmeg
1 tbsp all spice
½ cup choc bits
1/8 cup cocoa
¼ cup apricots
¼ cup chopped dried cranberries
Preheat oven to 180°C and line a tray with baking paper
In a large bowl combine butter, almond, coconut flour and spices. Use your hands to rub the butter into the flour mixture until it forms a crumbly mixture.
Add egg yolks and maple syrup and mix well.
(I split the mixture in half here to make both versions)
Add either Choc Mix or Fruit Mix (or split half half like I did) and mix well.
In a separate bowl whip egg whites until they form a fluffy consistency then fold the egg whites into the other mixture.
Softly roll the mixture into ball shapes and place into lined muffin pans
(TIP: Gloss with some egg white or milk so they are shiny when they are cooked)
To complete the Easter look, melt some butter with 100% cacao and save for the buns once they have cooled or just melt dark chocolate to make a cross on the top of your hot cross buns (or love hearts haha). If you want to avoid the chocolate make a cross shaped cut along the top about 2-3mm deep before baking.
Put in the oven for 45-60 minutes or until the buns are golden brown on the outside and quite firm to touch
Allow to cool slightly (ours didn’t last long “cooling” on a wire tray and then decorate with your chocolate.