My Favourite Hot Cross Buns!

Yay it's Easter! To me this means I get to head to my home town of Yass in NSW where my extended family and cousins all get together for a picnic in the paddock with my almost 90 year old Grandmother.

It's my favourite time of the year for so many reasons - it's cold, so we get to light a fire; there's an abundance of chocolate available (this year Ill be making my own - recipe will be up soon!); Gran makes the world's greatest pork spare ribs (if you're lucky I'll share this recipe one day too) and best of all, there are butter-smothered Hot Cross Buns. Yum.

Because I'm a teensy bit anal about food I will be making my family gluten-free Hot Cross Buns this year and so here is my favourite recipe. Make sure you don't eat too many even though they're healthy - everything in moderation :)

BUT if you do happen to overindulge make sure you join me and my brand new Better Body Project when the Easter holidays are over! Those who sign up during the month of April receive 20% off their plan! So now you can have your chocolate and eat it too! Email pip@pipreed.com.au to sign up today.

GLUTEN FREE HOT CROSS BUNS - Makes 14 (recipe also found at Flamingo Pink)

300 g (3 cups) almond meal

pinch sea salt

1/2 teaspoon bicarb soda (baking soda)
 + lemon juice to activate it
1/4 cup macadamia nut oil
 or olive oil
2 good tablespoons raw honey

1/2 teaspoon vanilla bean paste

2 free range / organic eggs

1 tsp cinnamon

1 tsp nutmeg
80 g dried cranberries or cherries

50 g organic dark chocolate 85% + extra for crosses (optional)

Preheat oven to 160 C.
Combine all the ingredients including dried fruit and chocolate and mix well. 
Scoop or spoon out 14 small portions onto a baking tray.
 Bake for 20 – 30 minutes or until golden. 
Remove and cool.
 Drizzle dark chocolate crosses on top if you like, or use this Lemon Cashew Cream:

Lemon Cashew Cream Cheese for the Crosses, from The Holistic Ingredient

1 cup cashews, soaked overnight
2 tablespoons Greek yoghurt
2 tablespoons rice malt syrup
1 tablespoon lemon juice

Place the cashews, yoghurt, lemon juice and rice malt syrup in a blender or electric mixer and combine until smooth yet still thick enough not to be runny. Using a piping bag (or a snap log bag with a small hole cut in the corner), pipe lines/crosses across the buns.

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