Guilt-less Desserts & Treats for your Family
With this being H’s first year at School this Easter marks our first school holidays, and it couldn’t have come any sooner. This first term has seemed like an eternity and my little prep boy was exhausted, or “I’m just so cranky” as he told me the other day. He is doing so well; making friends, learning and now ‘being brave’ at drop off (brave is our empowering word- he stands a bit taller in the mornings when we have a hug and say our goodbyes). Now, for a blissful 2 weeks, we can stay in our pj’s a bit longer, not have to make packed lunches and (much to the joy of both H and S) play Lego all day long. It’s so nice to be able to just do whatever whenever which has seen me baking up a giant, messy storm in the kitchen, and of course being Easter there has been a never ending production line of flavoured Hot Cross Buns.
The other day I mentioned by addiction to Hot Cross Buns, but I thought a photo gallery representing my flaw would prove just how bad my issues are! So many versions can be found in my Healthy Easter Cook eBook and I have recently added 2 more, including these Caramel Macadamia Hot Cross Buns.
I was recently gifted some wonderful products from Sunbeam Foods, which included a very unique flour alternative: Macadamia Nut Meal. Macadamia Nut Meal is similar to other nut meals in that it is just simply nuts grounded until they form a fine flour. Macadamias are trickier than your average nut though as they are oiler and when processed they quickly turn into an oily nut butter, which is perfect when making this Chocolate Spread but not when making a fine meal. After many failed attempts to make my own Macadamia Nut Meal I was happy to find a pre made version.
I used the Macadamia Nut Meal to make these amazing Caramel Macadamia Hot Cross Buns. I say amazing as everything doused in caramel automatically is! Not only do they have a caramel glaze but there is the option to give them a chocolate centre too. Double Hot Cross joy!!
Using Macadamia Nut Meal, instead of Almond Meal, gives the buns a lighter, softer texture and the nut flavour is quite mild too. Of course, if you cannot find Sunbeams Macadamia Nut Meal substitute another nut or seed meal into these Caramel Macadamia Hot Cross Buns.
Please remember to download your Healthier Easter Cook eBook for only $5 and eat all the goodies with your friends!
- 1/2 cup + 1 Tablespoon Coconut Flour
- 1 1/4 cup Macadamia Meal
- 1/2 cup Arrowroot (plus1/4 cup extra for kneading)
- 1 teaspoons Salt
- 1 teaspoon Yeast
- 1 teaspoon Mixed Spice
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 Cup Warm Milk (of choice)
- 50 grams mashed Banana
- 2 Tablespoons Maple Syrup
- 1 Egg (can be swapped for 1/4 Cup mashed Banana)
- 1 teaspoon Vanilla Extract
- 100 - 200 grams Chocolate (see recipe below), broken into small pieces (approximately 10-20 grams per bun)
- Makes 100 grams
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1/4 Cup Cocoa
- 1 teaspoon Vanilla Extract (for a less bitter chocolate)
- 1 Tablespoon Almond Meal
- 3 Tablespoons
- 1-2 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 1/2 Cup Coconut Cream (or Coconut Milk)
- 1/2 teaspoon Vanilla Extract
- Dash Salt
- Combine the dry ingredients in a bowl and lightly whisk together.
- In a separate bowl, combine the wet ingredients (including the banana) and lightly whisk.
- Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together.
- Knead the dough for 3-5 minutes on a well greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough.
- Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the wether is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
- Preheat the oven to 200C/400F. Line and grease a baking tray.
- Divide the dough into 10 equal balls and place, close together, on the baking tray.
- If adding a chocolate centre to the hot cross buns, take 10-20 grams of chocolate and form the bun around the piece of chocolate. Make sure the chocolate is covered by the bun mixture.
- Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
- Make the cross paste (see below). After 30 minutes, use the cross paste to make crosses on each bun.
- Bake in the hot oven for 20 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
- After 10 minutes make the caramel glaze (see below) and immediately baste the hot cross buns with the hot caramel glaze when removed from the oven.
- The hot cross buns taste best warm, and can be reheated once cooled. Keep in an airtight container for up to 3 days. They can also be freezed.
- Place the coconut oil in a small saucepan and melt over a very low heat.
- Add the remaining ingredients and whisk until combined.
- Pour into a lined dish and freeze for a minimum of 30 minutes, or until set.
- Combine the ingredients in a small bowl and stir. It will form a thick paste.
- Pour into a ziplock bag or piping bag and make a small cut in the corner.
- Place the coconut cream and maple syrup in a saucepan and bring to the boil over a medium high heat. Reduce the heat to medium and simmer until the volume has diced by half and the caramel turns a golden colour (approximately 10 to 15 minutes).
- Add the vanilla extract and salt and stir to combine. Use whilst hot.