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RECIPES

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INGREDIENTS

  • 1 1/2 cup almond meal.
  • 1 1/2 cup arrowroot flour.
  • 1 teaspoon bi-carbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon mixed spice.
  • 1/2 teaspoon ground nutmeg.
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon ground cloves.
  • 2 eggs, lightly beaten.
  • 150 g grass-fed butter or 1/4 cup coconut oil, melted.
  • 2 tablespoons rice malt syrup.
  • 1 teaspoon finely grated orange zest.
  • 50 g 85% dark chocolate, chopped.

Crosses

  • 1 egg white.
  • 1/4 cup desiccated coconut.

Serves:12

CREDIT: iQuit Sugar recipes.28bysamwood.com

DIRECTIONS

  • Preheat oven to 180ºC / 350ºF. Lightly grease a 12-hole muffin tray.
  • Mix almond meal, flour, bicarbonate soda, baking powder and spices together in a bowl.
  • In a separate bowl combine eggs, butter, syrup and orange zest. Add wet mixture to dry and combine well. Fold through chocolate pieces.
  • Pour mixture into prepared tray.
  • To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a cross shape with two spoons or using a piping bag.
  • Bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
  • Best served toasted under the grill with butter.

NOTE: Can you cut down on the sweetness? Absolutely! We’ve made these without any sweetener at all and they’re still super-delicious.