Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 30 minutes
Prep: 20 mins
Cook: 25 mins
Yields: 6 large buns or 9 small buns
Hot cross buns don't need to be off the menu this Easter with these delicious SIBO-friendly, gluten free hot cross buns. Suitable for Phase 1 Semi Restricted on the SIBO Bi Phasic Diet.
4 free range eggs
2 tbs honey
3 tbs melted coconut oil + extra for greasing
1/2 cup + 3 tbs coconut flour
2 tbs almond flour
1 tsp mixed spice
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
Zest from 1 orange
Zest from 1 lemon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup almond milk, unsweetened
Pre-heat the oven to 350F.
Grease a muffin tin with coconut oil. Set aside.
Place the peeled banana in a bowl and mash thoroughly. Add the eggs, honey, coconut oil and beat until well combined. Stir in 1/2 cup coconut flour, almond flour, spices, zests, baking powder and baking soda. Mix until well combined. Pour the mixture evenly into the muffin tray. Pour into 6 muffin holes for large buns, or into 9 muffin holes for smaller buns.
In a small bowl, mix 3 tbs coconut flour and 1/2 cup almond milk to a medium consistency. Pour into a small piping bag and then pipe crosses over the tops of the buns.
Place in the oven and bake for 20-25 minutes or until firm in the centre.
Remove from the oven and cool in the tray for a few minutes, before serving warm. Serve with some ghee or butter if dairy is tolerated.
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