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.

Sibo Hot Cross Buns Recipe 786x1024
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Ingredients

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    4 free range eggs

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    1 banana

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    2 tbs honey

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    3 tbs melted coconut oil + extra for greasing

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    1/2 cup + 3 tbs coconut flour

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    2 tbs almond flour

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    1 tsp mixed spice

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    1 tsp nutmeg

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    1 tsp cinnamon

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    1/2 tsp ginger

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    Zest from 1 orange

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    Zest from 1 lemon

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    1 tsp baking powder

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    1/2 tsp baking soda

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    1/2 cup almond milk, unsweetened

Method

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    Pre-heat the oven to 350F.

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    Grease a muffin tin with coconut oil. Set aside.

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    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.

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    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.

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    Place in the oven and bake for 20-25 minutes or until firm in the centre.

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    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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