It’s that time of year again… Easter! Which means chocolate, but also Hot Cross Buns! Well this year, I’ve got something interesting for you; Incaberry, Ginger, Tahini & Molasses Hot Cross Buns – something a little different :D. But definitely something DELICIOUS! Guten-free, primal and perfect if you’re looking for a different take on the traditional HCB.
Recipe Type: GF, DF, Paleo
Makes ~12 small buns
Ingredients:
Dry:
- 3 C Almond Meal (you can also use a combination with tigernut, teff, buckwheat however these flours are drier than almond meal so you may need to add an extra egg and/or butter)
- 2 tsp baking powder
- 4 t chai spice blend (use your favourite) or [1 t ground ginger, 1 t ground cinnamon, 2 t mixed spice]
- 1 tsp vanilla powder (or paste)
- 1/2 C bare ginger
- 1/2 C incaberries
- pinch salt
Wet:
- 1/4 C butter, ghee or coconut oil (melted)
- 2 Large eggs
- 3 T blackstrap molasses
- 1 generous T hulled Tahini (plus extra for the crosses)
Method:
- Preheat oven to 170degC.
- Place all dry ingredients into a large bowl and mix together.
- Whisk wet ingredients together in another bowl then add to dry ingredients and combine well, using your hands if you need to.
- Mould the mixture into 12 mini-buns, or 6 larger buns, and place on a baking tray lined with baking paper.
- Using a spoon, carefully drizzle unhulled tahini down the middle of the buns (both directions) to create crosses.
- Place in the oven and bake for 20mins.
- Remove from oven and allow to cool before devouring!