Easter recipes: healthy hot cross buns

A low-sugar and low-fat diabetes-friendly recipe

Preparation Time – 20 minutes

Cooking Time – 20 minutes

Ingredients

150g almond flour

150g light spelt flour

1tsp bicarbonate of soda

60ml macadamia nut oil

2 medium eggs, beaten

Zest from one orange

6 drops liquid Stevia

½ tsp ground cinnamon

¼ tsp ground cloves or allspice

50g currant or raisins

Pinch of sea salt

Method

In a jug, combine the beaten eggs with the oil and liquid Stevia.

Make a well in the middle of the dry ingredients in a large bowl and pour in the wet ingredients. Mix all the ingredients into the centre slowly in order to avoid getting a lumpy mixture. Add the orange zest and currants.

Finish combining the mixture with your hands to form a dough.

Kneed the dough so that it is smooth and elastic. This should take approximately 6 minutes.

Transfer the dough onto a floured surface and divide into 10 equally sized portions.

Mould each portion into a round bun and place on a baking tray. Ensure you leave enough space in between each bun for it to expand during the cooking process.

Using a knife score a cross on each bun.

Cook for 15 to 20 minutes in oven at 200C until golden brown.

Take out of the oven and place on a wire cooling rack.

Glaze with a drop of liquid Stevia mixed with water before they are cool.

Recipe from Perfect Easter Treats, published online by Diabetes.co.uk