Paleo Hot Cross Buns
These paleo, gluten free and refined sugar free hot cross buns are a tasty and nutritious version of the original! This recipe uses green banana flour, a grain-free flour alternative, rich in dietary fibre. We recommend Cere’s organic green banana flour, or for a substitute, try using brown rice flour.
Prep time: 15 minutes + 1 Hour
Bake: 15-20 minutes
Makes: 8 Hot Cross Buns
- ½ cup raisins
- ½ cup warm water
- 1 TB active dried yeast
- 1 ½ cup green banana flour (or substitute for brown rice flour)
- 1 ½ cup ground almonds
- 1 cup+ ¼ tsp. coconut sugar
- 2 eggs (room temperature)
- ½ cup coconut oil, melted
- ½ tsp. cinnamon
- ¼ tsp. vanilla paste
For the Crosses
- 1 TB tapioca starch
- 1 tsp. ground almonds
- 1 ½ tsp. water
1. Place raisins in a small bowl, cover with warm water and set aside.
2. Dissolve ¼ tsp of coconut sugar in warm water and add active dried yeast. Set aside to activate – this should take approximately 5 minutes.
3. In the meantime, combine green banana flour, ground almonds, coconut sugar and cinnamon in a large bowl.
4. In a separate bowl, beat eggs with vanilla paste until fluffy.
5. Drain raisins and add into flour mix with egg, coconut oil and activated yeast. Work into a dough. If it is too sticky add a little extra flour.
6. Divide dough into 8 rolls and place onto a lined baking tray. Mist with warm water. Set aside to rise in a warm corner for an hour.
7. Preheat oven to 160 degrees.
8. To make the crosses mix tapioca starch, ground almonds and water in a small bowl until it forms into a paste. Spoon mixture into a small piping bag and pipe a cross on each bun.
9. Bake for 15-20 minutes and serve. Best eaten fresh or toasted. Keep in an airtight container for up to 2 days.
Cashew Cream Easter Eggs
These raspberry cashew nut cream eggs are a delicious Easter treat that the whole family will enjoy. Get the kids involved in the kitchen, and have fun this Easter weekend making your own homemade (and healthier!) Easter eggs!
Prep time: 30 minutes
Makes: 20 -30 small Easter eggs
Tip: Use silicone molds
- 100 g good quality dark chocolate
- ½ cup cashew nuts, soaked
- ¼ cup frozen raspberries
- 3 TB rice malt syrup
- Easter egg molds
1. Cover cashew nuts in a bowl of warm water and set aside.
2. Melt chocolate over a double boiler.
3. Brush the Easter egg molds with the melted chocolate and place in the refrigerator to set for 5-10 minutes. Repeat 2 – 3 times.
4. Drain the cashew nuts and rinse. Add the cashews, raspberries and rice malt syrup to a high-speed blender, and blend until a smooth paste is formed.
5. Fill each chocolate-coated mold with cashew filling and place in the freezer for 10 minutes. Then coat top of the cashew filling with a layer of melted chocolate. Refrigerate until solid.
6. Brush a small amount of remaining melted chocolate on the flat side of each egg, glue together and let set in refrigerator. Keep refrigerated (last for up to 3 days).