310mlwhole milkwarmed, (or almond, soya or lactofree milk)
60gramsxylitol or erythritol sweetener
2 tspground all spice
50gramsself raising flour
1tbspxylitol or erythritol sweetenerfor glazing
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.
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.
Calories: 285kcal | Carbohydrates: 50g | Protein: 10g | Fat: 7g | of which saturates: 4g | Fibre: 7g | of which sugars: 8g