Grain-Free Hot Cross Buns
This hot cross buns recipe with icing is not only fluffy and perfectly sweet, but they're also grain-free, gluten-free, and paleo! A perfect breakfast or dessert for Easter or any holiday season.
Servings: 6 buns
Ingredients
- 1 cup boiling water
- 1 1/4 cup almond flour
- 5 Tbsp ground psyllium husks
- 2 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 3 egg whites, room temperature
- 2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 cup cranberries
- 1/4 cup chopped apricots
- 1 egg yolk
For the glaze:
- 2 Tbsp coconut butter
- 1 Tbsp honey (or maple syrup)
- 1 Tbsp water
Instructions
For the buns:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a small pot or kettle, bring water to a boil.
- In a large bowl, mix together almond flour, ground psyllium, baking powder, cinnamon, nutmeg, and allspice.
- In a medium bowl, use a hand mixer to whisk together egg whites, apple cider vinegar, vanilla and salt until soft peaks form.
- Stir in hot water and egg mixture to dry ingredients, until fully combined. Add in cranberries and chopped apricots.
- Roll dough into 6 round buns and place on the baking sheet, evenly spaced.
- Brush with egg yolk. Bake 40-50 minutes until golden brown and cooked through. Cool completely.
For the glaze:
- In a small pan, melt together all ingredients.
- Pour into a piping bag and pipe onto the buns, or use a spoon and drizzle on top.
Nutrition
Serving: 1bun