Spiced Easter Buns
Spiced Easter Buns / Loaf
Keto Fitness Club
This is Ella's gluten-free alternative to our original Hot Cross Bun recipe, which uses the Megga Bread recipe as the bun. As this mix doesn't form a dough in the same way as the Megga, it's a bit tricky to add a cross before baking, so we've left these without.
Fridge: 3-4 days
Freezer: 3-6 months
Macros - makes 15 portions. Each portion contains:
No additions - 134 Calories / 2g Carbs / 7.1g Protein / 10.1g Fat
With chocolate - 154 Calories / 2.7g Carbs / 7.5g Protein / 11.8g Fat
With currants - 139 Calories / 3.2g Carbs / 7.1g Protein / 10.1g Fat
With chocolate & currants - 159 Calories / 3.9g Carbs / 7.5g Protein / 11.8g Fat
100g Ground Almonds
3 tsp Baking Powder
1 sachet (7g) Fast Acting Dried Yeast
25g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
2-3 tbsp Mixed Spice (adjust to taste)
6 Large Eggs
180ml Warm Water
1 tsp Vanilla Extract
Optional: 25g Dried Currants (we chop these up into smaller pieces)
Optional: 50g 85% Dark Chocolate, finely chopped
Preheat the oven to 180°C.
In a large bowl, mix together the linseed, almonds, yeast, baking powder, sweetener and spice. Add the currants if you're using them.
Add the eggs, vanilla and water. Mix until smooth.
Check the temperature of the mix before adding the chocolate (you don't want it to melt whilst you're mixing).
Set the mix aside for 10-15 minutes, allowing it to thicken.
The mix should now be quite gloopy - take a spoon of mix and place it on an oven tray lined with greaseproof paper. The mix should hold its shape. Alternatively, divide the mix into small individual tins or silicone muffin cases. Or, pour the whole mix into a lined loaf tin (we use an 8" long tin). We grated some dark chocolate over the top of our loaf before baking :D
Bake the individual rolls for around 20 minutes or the loaf for 40-50 minutes, until firm to touch. You may want to take the bread out of it's tins / cases for the last 5-10 minutes of baking to give it a nice crust.
Allow the bread to cool slightly before slicing and spreading lots of butter on :D