Paleo Vegan Hot Cross Muffins
A hot cross bun recipe that is 100% delicious, and also paleo, primal, vegan, grain free, gluten free, dairy free, egg free, refined sugar free, nut free option**, pegan and AIP friendly.
Have you been longing for hot cross buns this Easter, but would rather not eat them due to your body’s high-vibing health needs?
Perhaps you just don’t want to put up with the bloat any more after eating traditional hot cross buns? Well, here is the solution, my friend!
These Paleo Vegan Hot Cross Muffins hit all the flavour spots, without compromising on the nutritional content.
They are easy to make, requiring no special equipment. Very forgiving of substitutions. And an absolute delight to scoff with a nice hot cuppa. They even pass the kid-test AND the non-healthy-eater-test in my house, and also with my guests.
And for those readers who struggle with the vast quantity of eggs in other paleo or primal recipes, this recipe is painlessly egg free.
Rich in brain-nourishing and heart-healthy fats, these muffins will slay your hunger with ease whilst stabilising your blood sugar. And as they are made from naturally nourishing ingredients, like almonds (except in the nut free version), coconut, fresh orange, apple, sultanas, spices and flax seeds, they are high in vitamins and minerals, too.
These babies are packed full of protein, fibre, potassium, magnesium, calcium, iron, selenium, phosphorus, sodium, copper, vitamins A, B group, C, E, antioxidants and omega 3 essential fatty acids.
So bake a batch or two, eat with joy, and have a lovely, high-vibing Easter!
Paleo Vegan Hot Cross Muffins
Paleo, vegan, grain free, gluten free, dairy free, egg free, refined sugar free, nut free option**, pegan, AIP friendly
Ingredients
Dry ingredients
1 & 1/2 cups blanched almond meal (tightly packed)**
1/4 cup arrowroot starch
1/4 cup coconut flour
1 tsp baking powder (gluten free)
1 & 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Pinch ground cloves
Pinch salt
1/2 cup sultanas
Rind of 1 orange, finely grated (reserve orange)
1 small green or red apple (or half a large one) cored and sliced into tiny dice
Wet ingredients
2 tbs coconut oil, melted
2 tsp vanilla extract
120g cooked, peeled and mashed sweet potato*
1/2 cup fresh orange juice (from remaining orange)
2 tbs ground flax seeds, mixed with
100mL cold water
1/4 cup runny honey or maple syrup or rice malt syrup
Paste for crosses
3 tbs arrowroot starch
1 tbs blanched almond meal, tightly packed**
Enough cold water to make a paste
Method
Makes 12 hot cross muffins.
*Steam or bake the sweet potato in its skin. Can be peeled, chopped and microwaved for a few minutes in a bowl covered with cling wrap, or baked whole in a hot oven until soft, then peeled. Mash with a fork in a small bowl and set aside until ready to use.
**Nut free option: replace almond meal in muffins and crosses with your choice of gluten free flour blend or buckwheat flour.
Preheat oven to 180C. Lightly grease a 12 hole muffin tray with coconut oil, melted butter or spray oil.
Combine dry ingredients in a large bowl. Stir together.
Combine wet ingredients in a large jug. Whisk together well.
Pour wet ingredients into dry ingredients, and mix well with a spatula until combined.
Spoon into the greased muffin tray. Smooth the tops of the muffins slightly, with a spoon dipped in cold water.
Combine paste ingredients in a small bowl until smooth. Spoon into a ziplock bag.
Snip a corner of the ziplock bag off with scissors, and carefully drizzle a cross on top of each muffin, prior to baking.
Then place muffins in preheated oven and bake for 25-30 minutes, or until lightly browned on top, and the middle springs back when lightly touched with a finger.
Cool for 5 minutes in tray. Gently turn them with your finger tips in the muffin tray, and lift them out with the help of a butter knife to make sure you don’t break them. Then carefully remove muffins to a wire rack to cool.
All measurements are in Australian standard cups (250mL), tablespoons (20mL) and teaspoons (5mL).
Copyright Emma Turton 2018.
Emma Turton
Leading International Medical Intuitive
Founder & Director of Medical Intuition School
Certified Medical Intuition Practitioner, PMIPM, Certified Intuitive Guide, BSc(Physiotherapy), APAM, CTNC, Functional Nutritionist, Certified Meditation Teacher
Professional Biography
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