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A low carb option instead of a hot cross bun. Delicious with butter. The texture is similar to a crumbly rock cake.
Ingredients
• 3 eggs
• Sweetener to taste ( you may get away with none, I used 2 Dessertspoons of xylitol, as that was what was left in the packet!)
• 2 tspns ground cinnamon
• 1.5 tspns ground ginger
• 1 tspn ground numeg or mace
• 1/4 tspn ground cloves
• Grated zest of one lemon
• 1 tspn sea salt
• 3/4 cup of coconut flour
• 3/4 cup of ground almonds/ almond flour
• 1 tblspn ground flax
• 1 tspn baking powder
• 80g raisins
• 1/4 cup olive oil
• 1/4 cup coconut oil
• One cup full fat milk
Method
Pre heat oven to 160C.
Whisk the eggs with an electric whisk until light and frothy.
Stir in the sweetener, if using.
In another bowl, mix the spices, grated lemon zest, sea salt, coconut flour, almond flour, ground flax, baking powder and the raisins.
Add olive oil and coconut oil to the eggs. (I whisked mine in, to break up the coconut oil lumps).
Add the dry ingredients to the egg mix. Mix well, and then add the milk.
Taste here for sweetness/spiciness, and add more if you want to. (Add extra cals/carbs to totals)
You will end up with a sticky, but spoonable cake mix. Either divide between 12
bun tins, or roll into 12 balls and place on greased/lined tray. I greased a non stick bun tin with coconut oil, and they didn't stick at all.
Cook for approx 30 minutes, until firmed up and beginning to turn slightly brown at the edges. You will need to watch them, as they turn suddenly. Mine didn't rise much.
These were supposed to be an alternative to hot cross buns. The spicy fruit flavour was there, the texture wasn't, but they were very tasty and did the trick warm from the oven, with a knob of butter!
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