Hot Cross Bun recipe

Rebecca Coomes The Healthy Gut Hot Cross Bun recipe

With the Easter weekend nearly upon us what could be more fun than whipping up a batch of these tasty Hot Cross Buns? These are one of those treats that you might not have thought you’d get to enjoy when you have SIBO. However Rebecca has worked her magic again, and created a treat that you can share with friends and family this Easter. Not wanting to miss out on this archetypal Easter treat Rebecca wanted to find a way to make these accessible to everyone.The great thing is they look and smell like the real thing that you won’t feel deprived this Easter.

This SIBO-friendly Hot Cross Bun recipe will have your house smelling delicious as the buns bake, the scents of spices and orange wafting from your oven will have everyone’s mouths watering! Why not pack these up as gifts for whoever you are visiting over the Easter weekend, or serve them up as part of an Easter brunch? Somehow they are even tastier when they are shared with friends. We love them served warm with some butter or ghee spread over them.

SIBO Hot Cross Bun Recipe

Makes: 6 large muffins or 9 small muffins

Classification: Phase 1 Semi-Restricted, Gluten-Free, Vegetarian

Rebecca Coomes The Healthy Gut Hot Cross Bun recipe

Ingredients

4 free range eggs

1 banana

2 tbs honey

3 tbs melted ghee/coconut oil

1/2 cup + 3tbs coconut flour

2 tbs almond meal

1 tsp mixed spice

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp ginger

Zest from 1 orange

Zest from 1 lemon

1 tsp baking powder

1/2 tsp bi-carb soda

1/2 cup almond milk

Method
Pre-heat the oven to 180C/350F. Grease a muffin tin with ghee/coconut oil. Set aside.

Place the peeled banana in a bowl and mash thoroughly. Add the eggs, honey, ghee/coconut oil and beat until well combined. Stir in 1/2 cup coconut flour, almond meal, spices, zests, baking powder and bi-carb soda. Mix until well combined. Pour the mixture evenly into the muffin tray. Pour into 6 muffin holes for large buns, or into 9 muffin holes for smaller buns.

In a small bowl, mix 3 tbs coconut flour and 1/2 cup almond milk to a medium consistency. Pour into a small sandwich bag and push into one corner. Tightly spin the bag so the contents don't escape. Snip a small corner off the bag and then pipe crosses over the tops of the buns.

Place in the oven and bake for 20-25 minutes or until firm in the centre.

Remove from the oven and cool in the tray for a few minutes, before serving warm. Serve with some ghee or butter if dairy is tolerated.

Rebecca Coomes The Healthy Gut Hot Cross Bun recipe

Want more family favourites recipes?

Rebecca Coomes author Sibo Fam Fav Ebook Cookbook

The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

7 thoughts on “Hot Cross Bun recipe”

  1. Absolutely delicious but rather moreish. We made 12 from the recipe and so I figured eating a couple was ok ????

  2. Hi Rebecca,
    thanks for posting this recipe. However, I am very sensitive to coconut, do you have a recommendation on what to substitute for the coconut flour in this recipe? Would tapioca starch or potato starch work?

    Thanks!
    Ruth

    1. Rebecca Coomes

      Hi Ruth, yes you could substitute it with another flour or just increase the amount of almond flour/meal you use. Coconut flour is quite absorbant so you may need to play around with the exact quantities of the substitute flour to get the right consistency. Would love to hear how you go!

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