Easter is fast approaching us... - EverEscents

Easter is fast approaching us…

As we all know, Easter is fast approaching us and what better way to celebrate than with a beautiful Hot Cross Bun! This weeks recipe has an organic and slightly different spin to it and we hope you enjoy it as much as we do.

Slap Dash Hot Cross Buns

juice 1/2 an organic orange

1/2 cup organic currants

1 tablespoon organic honey

3 ripe organic bananas (400 grams)

zest of one organic orange (1 tablespoon)

1/2 cup coconut flour, sifted

1/4 cup arrowroot flour, sifted

1 teaspoon bicarb soda

pinch of salt

1/2 teaspoon concentrated natural vanilla extract

2 teaspoons organic mixed spice

4 organic eggs

1 tablespoon macadamia oil


juice 1/2 an organic orange

1 tablespoon organic honey

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Grease a twelve hole muffin tray.

Place the 1/2 cup of orange juice and currants in a small saucepan. Bring to a gentle boil and reduce to a simmer. Cover and leave it for 5 minutes while you start the muffins.

Place the bananas into your food processor and pulse until smooth, add the flours, pulse to combine, add the eggs, vanilla, salt, spice and zest, pulse to combine. Add the oil, combine. Add the honey and bicarb to the currant mixture, stir to combine. Add this to the cake batter. Combine. Spoon the mixture evenly into your muffin holes and bake for 25 minutes.

Once the muffins have been in the oven for 20 minutes start making your syrup.

Bring the orange juice and honey to the boil, once it is bubbly and frothy stir it for a couple of minutes. Turn off the heat. The longer the syrup sits the thicker it will become. Spoon the syrup over your hot muffins and leave to cool for 10 minutes before removing from the tray. These muffins are fabulous eaten right away. However, they are still delicious the next day, when the syrup has set.

You can make these with a bowl and spoon or a mix master or beaters, simply mash your banana first.

Sourced from: www.wholefoodssimply.com

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