Hot cross buns

This recipe has been adapted from the sugar free hot cross bun recipe shown at Ocado. Whilst sugar free it is not carb free and so it may still be tricky for some to tolerate

Sugar free, lower carb hot cross buns

This recipe has been adpated from the sugar free hot cross bun recipe shown at Ocado.com www.ocado.com/webshop/recipe/sugar-free-hot-cross-buns/58422

Whilst sugar free it is not carb free and so it may still be tricky for some to tolerate

Sugar free, lower carb hot cross bun

Sugar free, lower carb hot cross buns

This recipe has been adapted from the sugar free hot cross bun recipe shown at Ocado. Whilst sugar free it is not carb free and so it may still be tricky for some to tolerate
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Course: Snacks
Cuisine: British
Diet: Diabetic, Vegetarian
Keyword: Easter, hot cross buns
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 12 buns
Calories: 285kcal
Author: Jo Paterson

Ingredients

  • 310 ml whole milk warmed, (or almond, soya or lactofree milk)
  • 16 grams dried yeast
  • 60 grams xylitol or erythritol sweetener
  • 600 grams wholemeal flour
  • 2 tsp ground cinnamon
  • 2 tsp ground all spice
  • 1 tsp salt
  • 60 grams butter
  • 125 grams sultanas
  • 2 eggs
  • 50 grams self raising flour
  • 1 tbsp xylitol or erythritol sweetener for glazing

Instructions

  • Whisk the milk, Xylitol and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
  • Stir in the sultanas, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
  • Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
  • Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
  • Make glaze by placing 2 tbsps of water and Xylitol into a small saucepan and heating over a low heat until the Xylitol has dissolved. Brush glaze over the warm hot cross buns.

Notes

This recipe, although sugar free and much better than shop bough or traditional hot cross buns, still contains flour and dried sultanas which can raise blood sugar levels.
It would be advisable to eat half or one paired heavily with butter and a handful of nuts as a snack, drinking plenty of water with it. It would also be advisable to test blood sugar levels after eating to check tolerance, watching out for high spikes within one hour.

Nutrition

Calories: 285kcal | Carbohydrates: 50g | Protein: 10g | Fat: 7g | of which saturates: 4g | Fibre: 7g | of which sugars: 8g
Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram