Incaberry, Ginger, Tahini & Molasses Hot Cross Buns

pennybenjaminBaked Goods, Breakfasts, Nourish, Snacks, SweetsLeave a Comment

hot cross buns

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.

hot cross buns

Recipe Type: GF, DF, Paleo

Makes ~12 small buns



  • 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


  • 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)


hot cross buns


  1. Preheat oven to 170degC.
  2. Place all dry ingredients into a large bowl and mix together.
  3. Whisk wet ingredients together in another bowl then add to dry ingredients and combine well, using your hands if you need to.
  4. Mould the mixture into 12 mini-buns, or 6 larger buns, and place on a baking tray lined with baking paper.
  5. Using a spoon, carefully drizzle unhulled tahini down the middle of the buns (both directions) to create crosses.
  6. Place in the oven and bake for 20mins.
  7. Remove from oven and allow to cool before devouring!

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