These hot cross buns have a SECRET ingredient packed with health benefits. Can you guess what it is? Enjoy this Spring treat entirely guilt-free with butter and fresh strawberry jam.
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
- 1 large sweet potato, cooked and cooled
- 1/3 cup coconut flour
- 1 1/2 cup tapioca starch
- 1/3 cup monk fruit sweetener
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup unsweetened almond milk
- 1 egg, pasture-raised and organic preferred
- 1/4 cup coconut oil or grass-fed butter, melted
- 1/4 cup no-sugar-added currants or dark chocolate chips
- 1/3 cup coconut cream
- 2 tablespoons powdered swerve
- 1/2 teaspoon vanilla extract
Preheat oven to 375F and lightly grease a baking sheet with coconut oil or grass-fed butter.
In a large bowl, mix coconut flour, arrowroot, sweetener, spices, baking soda and salt.
In your blender, mix sweet potato, milk, egg and coconut oil or butter until smooth.
Pour wet mixture into the dry and stir to combine until smooth.
Add in currants, chocolate chips or any other fillings you would like.
Continue to beat mixture until a thick and sticky dough batter has formed.
Scoop one heaped tablespoon of dough into wet hands and roll into a 2-inch ball. Place on the baking sheet. Repeat until all the dough has been used. Brush a beaten egg over the top of each dough ball for a shiny glaze if you desire!
Bake for 15 minutes or until lightly browned.
Let cool completely on a wire rack and make your piping for the icing on top. In a food mixer, mix together all frosting ingredients until light and fluffy. Immediately pipe cross shape on the top of each cooled bun. Enjoy!
Typically, people love to slice and toast these buns. These have a great texture for this, just be aware that the frosting will melt (but I think this makes them extra delicious!). Enjoy them with grass-fed butter and homemade jam for an extra special treat.