Hot Cross Buns (Paleo, SCD, GAPS & Keto versions)

I haven't shared that I am a Christian here on my blog before; just a lot of things about cooking. :)
Cooking and food are very important in my life, but my faith is even more important.  I feel very blessed to have been raised in a Christian family, but it was only when I was in my 20s that I really found God for myself.  Now it's my relationship with my Heavenly Father that gives me purpose, peace and joy.
So Easter is a big celebration in our family.  This year my sister and her family are joining us from interstate, so I'd better get organised with that Easter Egg hunt. :)
I've always loved Hot Cross Buns, but must admit it's been several years since I've eaten one.  For me, it's the mixture of spices that really tastes and smells like Easter.  My teenagers devoured these, even the ones without sweetener.  I hope you like them, they are quick and easy to make and keep well for a couple of days.

I'm giving you two versions of Hot Cross Buns as I've recently found I feel so much better when I keep my carbs very low (Keto, 21DSD or IQS).  I'm saving the nuts, honey and fruit for special occasions and found that my tummy appreciates it, I need much less sleep and I have more energy.  Awesome! :)
* Scroll down for the version with honey and sultanas. 

Hot Cross Buns (Keto version) 
Prep time: 10 minutes
Cook time: 15 minutes
Makes 8 

Ingredients:
4 eggs
1 cup coconut milk
1/2 cup coconut flour
1/2 teaspoon bicarb soda
1 teaspoon cinnamon
1 teaspoon mixed spice (pumpkin spice)
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger

For crosses:
2 egg whites
1+1/2 Tablespoons coconut flour 

 Instructions: 

• Preheat oven to 170 degrees Celsius (340F)
• Grease 8 muffin tins with coconut oil
• Beat the eggs with an electric beater for 1 minute.
• Add the coconut milk and beat again.
• Add the coconut flour, bicarb soda and spices and mix with the electric beaters for another minute.
• Scoop batter into muffin tins.
• Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
• Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
• Bake buns for 15-17 minutes.
  

(I sometimes turn the oven off at 15 minutes and leave buns in the oven for a couple of minutes to finish cooking.)

Hot Cross Buns (with honey & sultanas)

Ingredients:
4 eggs
1/4 cup honey
1/2 cup coconut milk
1/4 cup orange juice
1/2 cup coconut flour
1/4 cup sultanas (golden raisins)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon mixed spice (pumpkin spice)
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger


For crosses:
2 egg whites
1+1/2 Tablespoons coconut flour

Instructions: 

• Preheat oven to 170 degrees Celsius (340F)
• Grease 8 muffin tins with coconut oil
• Beat the eggs with an electric beater for 1 minute.
• Add the honey, coconut milk and orange juice and beat again.
• Add the coconut flour, bicarb soda and spices and mix with the electric beaters for another minute.
• Fold through the sultanas.
• Scoop batter into muffin tins.
• Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
• Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
• Bake buns for 15-17 minutes.

(I sometimes turn the oven off at 15 minutes and leave buns in the oven for a couple of minutes to finish cooking.)
 
 If you're on Instagram, come find me @anaussiewithcrohns or come and say Hi on Facebook.