Hot Cross Buns with Oat Fibre
Category
Classical & MKD Recipes
Fat: 59.97g Protein: 23.86g CHO: 14.70g Kcal: 694 MKD
14.70g CHO TOTAL 4.90g CHO PER BUTTERED BUN
Notes
Mo’s tip: These buns will freeze well, or keep fresh covered and stored in the fridge for up to 3 days.
You could divide into 4 smaller ones, which would make them ideal for a snack. They would only need approximately 15 – 20 minutes cooking time.
When they had cooled, I glazed them with a little JOSEPH’S sugar free maple syrup – this is optional.
If you make 3 then each one buttered bun: 19.99g fat / 7.95g protein / 4.90g CHO
Ingredients
- 2g Orange zest
- 52g Eggs
- 26g Butter
- 10g Sultanas
- 20g Ultra fine fibreflour – LONJEVITY FOODS
- 9g Oat fibre – CarboPHOBiA from LOWCARB MEGASTORE
- 60g Ground almonds
- You will also need a pinch of salt, 5g BARKAT baking powder, 2g of mixed spice, 10g of TRUVIA granular sweetener (or sweetener of choice) and approximately 35g of water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Chop the sultanas and finely grate the orange zest, then weigh it.
- Reserve 18g of the butter for serving.
- In a bowl mix together the fiberflour, ground almonds, oat fibre, sweetener, Barkat, salt, mixed spice, sultanas and orange zest.
- Into this stir the beaten egg and 8g of melted butter.
- Mix well, add enough water to make a stiff, slightly sticky, dough.
- Divide into 3 equal sized buns, I found shaping with damp hands easy. Mark with a cross, place on a lined baking tray and cook for 25 minutes.
- When ready to serve, split and spread with 6g of butter (more if allowed).
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