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Friday, 19 January 2018

Hot Cross Buns : The Low Carb Way

No sooner was Christmas over and many of the supermarkets started filling their shelves with Easter Eggs, and just recently Hot Cross Buns! Now, I know many do enjoy a hot cross bun with a cup of tea, or coffee, but the hot cross buns to enjoy if you live the LCHF lifestyle are these ...

It's a recipe suggestion from Chef Craig, and he says 'a delicious LCHF alternative to the standard buns for celebrations and gatherings this Spring and Easter are these'

Makes 12 - 16
4.5 carbs per bun

4 tbsp. (60g) Chia Seeds
3/5 cup (150ml) Water
4 tbsp. (60g) Butter
6 Eggs, whisked
2 cups (210g) Almond Flour/Ground Almonds
1/3 cup + 1 tbsp. (30g) Psyllium Husk
1 tsp (5g) Ground Cinnamon
1 tsp (5g) Ground or grated Nutmeg
2 tbsp. Raisins
2 tsp (10g) Baking Powder
1 tsp (5g) Salt

For brushing the buns:
1 Egg yolk
1 tbsp. (15ml) Cream

To one side, soak the chia seeds in the water for 10 minutes until they become gelatinous.

Melt the butter in a suitable dish in the microwave or on a stove top. When melted, add the butter to the whisked eggs and then whisk in the chia seeds with their liquid.

Weigh and mix all the remaining dry ingredients together in a large enough bowl to take all of the mixture. Pour the wet ingredients and the raisins into the dry bowl and mix together well. Allow to stand for 15 minutes to allow the psyllium husks to absorb the moisture and make the dough pliable.

Once the dough has dried a little, turn it out on to a sheet of cling wrap. Cut another sheet of cling wrap and place this over the top. This is a clever little way to roll out something that might be a bit sticky without having to use extra almond flour which could dry out the mix in the end. Roll the dough to a thickness of around 3cm (inch and a half) and cut out with a pastry cutter – or you can just roll them by hand into little rounds the size you like without having to use cutters.

Mix an egg yolk and a tablespoon of cream together and with a pastry brush lightly brush this mix over the buns, which will give them a golden finish. Leave a little bit of your dough to roll into a long thin dough length and cut it into pieces to the size of your buns to criss-cross on the top.

Lastly, place your buns almost touching together so they bake into one batch that you will tear easily into the individual buns leaving the traditional patterning on the sides.

Bake for 12 – 15 minutes and cool on a cooling wire.

Prep time: 10 minutes (additional standing time 10 minutes – chia seeds; 15 min psyllium husk)
Cooking time: 12-15 minutes
Makes: 12-16
Carb count: 4.5g carbs
Bake at: 160º C / 325º F / gas mark 3

Recipe from What The Fat Blog here - but more to see here

Now all I need to do is make a nice cup of tea
I'll just put the kettle on

All the best Jan


Tom said...

...something to try!

William Kendall said...

Sounds good! It's been a long time since I've had any of that.

Valerie-Jael said...

These sound very delicious. Hugs, Valerie

Christine said...

They look delicious, would also be good at Eastertime.

Christine said...

Oh sorry, I thought you had made them at Christmas, surprised they are already out for Easter.

Elephant's Child said...

They do sound intriguing. I may have to experiment.

Lisa Isabella Russo said...

Oooh, those look delicious, thank you!

Catarina said...

Will try to experiment as well.
: )

Margaret-whiteangel said...

They look nice Jan...I'm not a lover of hot cross buns or any of that type of thing.

Plowing Through Life (Martha) said...

They sound delicious!

Cheryl said...

I will try these....just got to find something to use instead of butter.

I wish things would stay where they belong. Easter is weeks away.
I remember as a child it was just Easter for hot cross buns, not weeks ahead.

Iris Flavia said...

Never heard of Hot Cross Buns!
Funny. We have sweet buns with raisins, guess that might come close.


Deben estar deliciosos.


Lowcarb team member said...

Cheryl said:
"I will try these....just got to find something to use instead of butter.

I wish things would stay where they belong. Easter is weeks away.
I remember as a child it was just Easter for hot cross buns, not weeks ahead."

Hello Cheryl
You may like to try Ghee in place of butter, it is a natural food with a long history of medicinal and culinary uses. It provides certain cooking advantages over butter and is definitely preferable if you have a dairy allergy or intolerance.
Read more here

and here

Like you, I too remember as a child hot cross buns were just for Easter and not weeks ahead as it seems to be now ...

Enjoy the weekend

All the best Jan

Chris Lally said...

Recipe sounds yummy, Jan. Can't wait to give it a try. Thanks!
And I love that sweet kettle!

Magic Love Crow said...

Thank you Jan!!!!!