Easter is almost here and that can only mean hot cross buns and Easter eggs galore. Make these hot cross buns and woo your mates/family! They are wholesome healthy and not little rock’s – plus sugar free!

If your body can easily digest dairy and wheat, there is no reason to eliminate it from your diet. Sugar on the other hand should and can be removed easily. With no nutritional value and a world of body issues to follow, the less sugar you consume the better. But that doesn’t mean missing out on Easter and cake all together #balance. Sure eat those Cadbury Easter eggs (I mean there’s an Oreo flavour this year… drool) but how about whipping up some homemade hot cross buns. You will be surprised with the outcome and then you know exactly what is in them. This recipe includes dairy and yeast but the result is delicious fluffy sugarfree hotties ready for any Easter party!

SUGAR FREE HOT CROSS BUNS

INGREDIENTS – makes about 10

4 1/2 cups wholemeal flour

1 1/4 cup full fat milk

1 tsp honey (to add to the milk)

60gms butter

1 egg lightly beaten

1 Tbs stevia/Natvia

1 Tbs dry yeast

2 tsp cinnamon

1 tsp mixed spice

1 tsp sea salt

For the glaze

1 TBS boiling water

2 Tsp honey

1/2 cup of raisins or dark choc finely diced  (You could even do half half – otherwise make a double batch. Both delish)

METHOD;

warm the milk, add yeast, 1 tsp honey and only 1 Tbs of the flour. Whisk and cover for 15 minutes. It should start to foam a little as the yeast is activated by the honey.

Meanwhile sift 4 cups of flour, add salt, stevia, spices etc. Place butter in flour and using your fingers rub it into the mix until combined. Pour in the yeast mix and the whisked egg. Add sultanas or dark chocolate. Mix together. Cover with a damp cloth and leave aside for 40 mins. Mixture should almost double in size.

Preheat oven to 200 degrees Celsius.

Grab the dough. It should have doubled in size. Sprinkle some extra flour on bench. Knead dough well, punch it, roll it, lean your weight into it… and then roll into 12 even balls. Place on tray next to each other. They will expand and stick but that’s the point so close in fine. Cover for another 10-15 minutes.

Meanwhile mix any leftover flour (it’s ok if you need a little more) and 1/4 c water into a paste. Place in snap lock bag and cut the tip off to create a piping bag. Pipe out the cross along each bun in both directions.

Place in oven for 20 minutes.
Mix the honey and boiling water into a syrup and glaze them as they come out of the oven!

Enjoy warm with a slither of butter and cuppa! Happy Easter !