Hot Cross Buns MKD

23rd December 2020

by matthew

Category Classical & MKD Recipes

Fat: 52.64 g Protein: 23.72 g Carbohydrate: 12.07 g Kcal values: 617

Notes

They can be eaten as they are or split and spread with butter. You could divide in to 4 smaller buns which would make them an ideal snack, they would only need approximately 15 – 20 minutes cooking. When they had cooled, I glazed them with a little JOSEPH’S sugar free maple syrup, this is optional. Each bun if divided in to 3 will have: 17.6g fat / 7.8g protein / 4g CHO

Ingredients

80g Ground almonds
52g Eggs
12g Psyllium husk
9g Sultanas
2g Orange zest
4g Butter
You will also need a pinch of salt, 1 teaspoon LOW CARB GLUTTEN FREE baking powder, 7g white wine vinegar, 85g boiling water, 1 teaspoon mixed spice or cinnamon and 10g STEVIA granules or sweetener of choice.

Instructions

Pre heat oven to 180c / fan 160c / gas 4.
Chop the sultanas and finely grate the orange zest then weigh it!
In a heatproof bowl mix together the ground almonds, husk, sweetener, baking powder, salt, mixed spice, sultanas and orange zest.
In to this stir the beaten egg, vinegar and butter cut in to pieces, mix well.
Pour in the boiling water then stir until a stiff dough forms.
Divide into three equal sized buns, mark each with a cross and place on a lined baking tray, cook in a pre-heated oven for approximately 25 – 30 minutes

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Hot Cross Buns MKD