Gabrielle Newman is the Nutritionist and Recipe Developer for The Fast 800, an online programme devoted to helping people live healthier, better-quality lives by offering healthy recipes, meal plans, organisational resources and a science-based framework for a healthy lifestyle.

A delicious gluten and dairy-free take on hot cross buns. Using almond meals as the base for these hot cross muffins means they’re much higher in protein and lower in carbs than their wheat-flour-based counterparts. Lightly spiced with the usual delicious flavours of hot cross buns, you won’t want to return to their carb-heavy counterparts. Serve warm with butter or your favourite dairy-free alternative.

RatingDifficultyIntermediate

Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients:

2 large free range eggs

250ml full fat canned coconut milk (for muffins)

1 orange, juice and zest

1.5 tsp vanilla extract

205g almond meal

1 tsp gluten free baking powder

1 tsp cinnamon

0.5 tsp all spice

0.25 tsp ginger powder

0.25 tsp ground cloves

80g currants

10g coconut flour

20ml water

20ml full fat canned coconut milk (for crosses)

1 ziplock bag or piping bag

Method:

Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).

Whisk together the eggs, coconut milk (for muffins), orange juice, zest, and vanilla extract in a large bowl.

Add almond meal, baking powder, spices, and currants until combined. Spoon into a lined muffin tray and set aside.

Mix the coconut flour, water, and remaining coconut milk in a separate bowl. Spoon into a piping bag, or small zip lock bag and pipe crosses onto the muffins.

Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.

Serve hot with butter or your dairy-free favourite!

Ingredients