Paleo Hot Cross Buns


I have been searching for a good hot cross bun recipe. The one below is from Teresa Cutter – the healthy chef, so I made them as per recipe the first time (they’re pretty damn good), but then adjusted them to be our traditional idea of a hot cross bun.


  • 300g almond meal
  • 1/2 tsp baking soda
  • 2 free range eggs
  • 1/4 cup macadamia oil
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • Grated zest of one orange
  • 80g cranberries
  • 50g dark chocolate, no added sugar (extra chocolate for crosses)

Julia’s adaptation

  • 300g almond meal
  • 150g hazlenut meal
  • 100g currants 
  • 50g diced dried apricot
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 clove
  • 3/8 (just under half a cup) walnut or macadamia or almond oil
  • Zest of one orange
  • 3 eggs
  • 3/4 tsp baking soda
  • 3 tbsp raw organic honey
  • Crosses – 50g blanched almond meal and enough water to form a “dough” and roll crosses
  • Glaze – 1 additional egg, beaten


  • Prehat oven to 150 degrees
  • Mix all ingredients into a bowl and spoon into medium sized rolls. They won’t expand when you cook, so make them the size you want them to be
  • To make the crosses mix together almond meal and water. Roll into crosses and place on top of each bun
  • Glaze with egg mixture
  • Cook for 20 – 25 minutes * Note – time will depend on your oven. Ours is temperamental so they were a bit browner on the outside than I intended, but it ended up giving them a good crunch with the centre still being soft and chewy
  • Rest – if using original recipe, heat some extra chocolate in a glass bowl on top of boiling water and then drizzle crosses on top
  • YUM – keep for 3 – 4 days in a air tight container


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