If you’re health conscious, have health issues, or watching your waistline, you can still enjoy your favourite treats this Easter.


  • ¾ cup gluten free plain flour

  • ¾ cup buckwheat flour

  • ¹⁄³ cup potato starch

  • 2 teaspoon guar gum

  • 1 teaspoon salt

  • 1 ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • Pinch ground clove

  • 1 tablespoon dry yeast

  • 2 eggs

  • ¾ cup light coconut milk

  • 3 tablespoons xylitol

  • 2 tablespoons light olive oil or vegetable oil

  • Zest of one orange and one lemon, finely grated

  • 1 cup raisins

  • Egg Glaze

  • 1 egg

  • 1 tablespoon water

  • Sugar Free Icing for Crosses

  • ½ cup xylitol

  • ½ teaspoon guar gum

  • 1 teaspoon light coconut milk


  • 1.

    Preheat oven 180°C.

  • 2.

    Sift plain flour, buckwheat flour, potato starch, guar gum, salt , cinnamon, nutmeg, and clove into a bowl. Mix in yeast.

  • 3.

    In a second bowl beat eggs, coconut milk, xylitol, oil and zest.

  • 4.

    Add egg mixture to dry ingredients and beat well until combined.

  • 5.

    Fold in raisins. Divide mixture into 8-10 buns.

  • 6.

    Place dough on a lined tray. Set aside in a warm place for one hour to allow buns to rise.

  • 7.

    Press a chopstick into the top of each bun to form a cross. This makes a gulley so that the icing remains in place and forms the cross.

  • Egg Glaze:

  • 1.

    Using an electric beater, beat the egg and water in a small bowl until combined.

  • 2.

    Brush the buns with egg glaze and bake for 20 minutes at 180°C.

  • 3.

    Cool on a wire rack.

  • Sugar Free Icing:

  • 1.

    Grind xylitol to a fine powder with mortar and pestle. Add the guar gum and coconut milk. Work until smooth and transfer to a piping bag.

  • 2.

    Pipe crosses on the buns.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 131kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 28g
  • Sugar 4g
  • Sodium 109mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Angela1787Report
These buns were good only after I made significant changes. The mix was so sloppy I had to add quite a bit more flour in order to shape them into buns. At least 3/4 cup. Also, raisins should always be soaked first when making buns. There is no need to preheat the oven over an hour before baking either.