My fun take on Easter guys. Savoury Paleo hot cross buns. There’s so much sweetness around this weekend I thought i’d do something different so here you have my grain and gluten free savoury version. It’s Easter so I wanted to treat you to not one but two recipes!
Actually these Paleo hot cross buns are more like grain free bread rolls that I just had a bit of fun with and put carrot and courgette crosses on the top but they’re totally awesome! The first one has the spices of traditional hot cross buns but are fructose and sugar free and the second is with a hint of cheese using nutritional yeast. Both made from a base of flax, chia and coconut flour. I didn’t make the spicing too strong so you they don’t overcrowd your topping but feel free to add more spicing if you want them stronger.
Feel free to substitute the veggie crosses with crispy bacon for a meaty version if you prefer.
So happy right now! Happy easter everyone Jo x
Makes 6 Savoury Paleo hot cross buns
- 1/2 cup of chia seeds
- 2/3 cup of flax seeds
- 2.5 tablespoons of coconut flour
- 4 medium eggs
- 1/3 cup of extra virgin olive oil
- 2 teaspoons of bicarbonate of soda
- Good pinch of sea salt and cracked black pepper
Plus (measurements below are per 3 rolls so half of the mixture. I like to split the mixture in half and enjoy both recipes)
Option 1 – Hot cross bun spicing
- 1 teaspoon of cinnamon
- 1 teaspoon of freshly grated ginger
Option 2 – Dairy free cheesy
- 1 heaped tablespoon of nutritional yeast
Preheat the oven to 190C (fan assisted.)
Place the flax and chia seeds in a Vitamix or blender equivalent and blitz to a flour/ fine consistency. Add the coconut flour and bicarbonate of soda.
Crack open the eggs into a bowl. Whisk and add the olive oil. Fold the dry ingredients into the wet. Add salt and pepper and mix well.
Split the mixture in half and add the 2 different seasonings. Mix each to combine. Roll into hot cross bun shapes. You should get 3 per flavour.
Line a baking tray with greaseproof paper. Place the Paleo hot cross buns on the tray and roast in the oven for 16 minutes.
Meanwhile, peel and remove the top off the carrot. Using a vegetable peeler make thin ribbons of the carrot and courgette.
After 16 minutes, remove the hot cross buns from the oven. Place 4 carrot or courgette strips in a cross over the buns (2 in either direction) and brush with a little extra virgin olive oil.
Place back in the oven for a further 6-8 minutes to finish cooking.
Once golden, remove from the oven. Slice and serve hot with some butter (if you’re not dairy free) or extra virgin olive oil and balsamic or allow to cool and top with your favourite toppings. Works well with avocado and cracked black pepper. Not traditional I know but who cares if it totally works?!
These paleo hot cross buns can also be frozen and reheated in the oven or defrosted in the microwave for when you fancy one.