A delicious gluten and dairy free take on a classic, our Hot Cross Muffins.
Using almond meal as the base means they’re much higher in protein and significantly lower in carbs than the usual wheat-flour-based counterparts. Lightly spiced with the usual delicious flavours of hot cross buns, you won’t want to go back to the carb-heavy original. Serve warm with butter or your favourite dairy-free alternative.
One of this years new Easter inspired recipes, more available for members on the Online Programme.
Nutrition facts(per serving)
Calories234
Protein7.4g
Fibre3.3g
Carbs8.5g
Fat18.7g
Ingredients
2 large free range eggs
250ml full fat canned coconut milk (for muffins)
1 orange, juice and zest
1 1/2 tsp vanilla extract
205g almond meal
1 tsp gluten free baking powder
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp ginger powder
1/4 tsp ground cloves
80g currants
10g coconut flour
20ml water
20ml full fat canned coconut milk (for crosses)
1 ziplock bag / piping bag
Instructions
Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).
In a large bowl, whisk together the eggs, coconut milk (for muffins), orange juice and zest and vanilla extract.
Add almond meal, baking powder, spices, and currants - mix until just combined. Spoon into a lined muffin tray and set aside.
In a separate bowl, mix together the coconut flour, water and remaining coconut milk. Spoon into a piping bag or small zip lock bag and pipe crosses onto the muffins.
Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.
Serve hot with butter or your dairy-free alternative.
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