If you’re health conscious, have health issues, or watching your waistline, you can still enjoy your favourite treats this Easter.
Preheat oven 180°C.
Sift plain flour, buckwheat flour, potato starch, guar gum, salt , cinnamon, nutmeg, and clove into a bowl. Mix in yeast.
In a second bowl beat eggs, coconut milk, xylitol, oil and zest.
Add egg mixture to dry ingredients and beat well until combined.
Fold in raisins. Divide mixture into 8-10 buns.
Place dough on a lined tray. Set aside in a warm place for one hour to allow buns to rise.
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.
Using an electric beater, beat the egg and water in a small bowl until combined.
Brush the buns with egg glaze and bake for 20 minutes at 180°C.
Cool on a wire rack.
Sugar Free Icing:
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.
Pipe crosses on the buns.
Nutritional analysis per serving (24 servings)
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.
For more recipe ideas visit www.sweetlife.com.au
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