Gluten Free Hot Cross Buffins
 
Prep time
Cook time
Total time
 
Ingredients
Recipe 1 : Without Brown Riceflour
  • 4 whole eggs
  • ¼ cup coconut oil
  • 4T maple syrup
  • ½ tsp vanilla paste
  • ⅓ cup buttermilk
  • ⅔ cup hazelnut meal ( or almond meal)
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp grated fresh nutmeg
  • zest of 1 orange
  • ½ cup mixed dried fruit (currants, sultanas, citrus rind)
Recipe 2: With Brown Rice Flour
  • 4 whole eggs
  • ¼ cup coconut oil
  • 4T maple syrup
  • ½ tsp vanilla paste
  • ⅓ cup buttermilk
  • ½ cup hazelnut meal ( or almond meal)
  • ¼ cup coconut flour
  • ¼ cup brown rice flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp grated fresh nutmeg
  • zest of 1 orange
  • ½ cup mixed dried fruit (currants, sultanas, citrus rind)
Instructions
  1. Preheat the oven to 180C (350F)
  2. In your food processor, using the paddle blade, cream the eggs and coconut oil
  3. Add the maple syrup, vanilla paste, buttermilk and orange zest and process until well combined
  4. Add the dry ingredients and process until just combined
  5. Stir in the mixed fruit
  6. Line a muffin tray with cupcake papers and using an ice-cream scoop, fill the cupcake papers to just below the top
  7. Bake in the oven for 20-25 minutes then remove from the oven and allow the buffins to cool slightly on a wire rack
  8. While the buffins are baking combine 5T icing sugar with a little bit of water and stir to make a thick icing, adding a few drop of extra water if needed
  9. Pour the icing into a piping bag and pipe a cross onto each buffin
  10. Serve with tea and butter. Yum
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  1. reheat the oven to 180C (350F)
  2. In your food processor, using the paddle blade, cream the eggs and coconut oil
  3. Add the maple syrup, vanilla paste, buttermilk and orange zest and process until well combined
  4. Add the dry ingredients and process until just combined
  5. Stir in the mixed fruit
  6. Line a muffin tray with cupcake papers and using an ice-cream scoop, fill the cupcake papers to the top
  7. Bake in the oven for 20-25 minutes then remove from the oven and allow the buffins to cool slightly on a wire rack
  8. While the buffins are baking combine 5T icing sugar with a little bit of water and stir to make a thick icing, adding a few drop of water extra if needed
  9. Pour the icing into a piping bag and pipe a cross onto each buffin
  10. Serve with tea and butter
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/gluten-free-hot-cross-buffins/