Yummy Scrummy Hot Cross Buns! (Gluten free)

Not much beats the smell of hot cross buns cooking in the oven....

This is my favourite recipe for hot cross buns. They are a lot denser than store brought buns - almost like a scone. But the flavours scream Easter, comfort and nourishment.

These buns are gluten free - and can also be made dairy free with the option below.

I hope you enjoy them as much as I do...

Ingredients:

2 cups almond meal
1/2 cup coconut flour
1/4 cup 100% maple syrup or honey
6 eggs
250 grams butter OR coconut oil
2 apples peeled and grated
1/4 cup raisins
2 tsp. nutmeg
3 tsp. cinnamon

For the crosses:

1 tbs coconut flour
1 tbs tapioca flour (or corn flour)

Method:

Preheat your oven to 180°C
Line 12 muffin tins with large muffin cases.
Combine almond meal, coconut flour, nutmeg and cinnamon into a large bowl.
Add butter, eggs and maple syrup.
Mix until combined well
Add grated apple and raisins.
Continue mixing until it forms a dough.
Once combined, roll in to 12 even balls.
Place balls into muffin cases and press down a little.

For the crosses:

Place the flours in a small bowl and stir to combine.
Slowly and gradually add drops of water while stirring the flours until a thick white paste forms.
Use a fork to make sure there are no lumps.
Put the paste into a piping bag (OR a sandwich bag with the corner cut), and pipe a cross on to the top of each buns.
Bake the buns for approximately 30 minutes.
Remove from muffin cases to serve
Serve warm with a little butter.