Yep, I promised you another Easter recipe... this one is a much easier and actually turned out a lot more 'bun like' than i'd anticipated- winner! (check out the photo at the end to see the crumb)
The inspiration for this recipe actually came from a kitchen homeware company! Let me explain...
I had an exciting commission a week or so ago to develop and shoot and Easter recipe to showcase their new baking range. The recipe had to be really simple made with regular supermarket bought ingredients and showcase their cookie tray. The recipe I created was indeed really simple but not necessary as healthy as I'd like since I appreciate this was not aimed at a specifically health conscious crowd. However I loved the concept of the recipe so much I modified it and whipped up another batch this time a more healthified version! I only made a small batch but you could easily double this recipe.
This recipe uses spelt flour but you could try substituting that for a 3:2 mix of GF flour and ground almonds, I usually find that ratio works well and creates a good balanced texture.
p.s on a final note I am off on holiday for a week later today so I have a couple of posts scheduled for next week and then I will be back on the Easter weekend fully refreshed with lots of photos no doubt. I'm taking my iPad (but not laptop) as I have so many books I want to get stuck into that I have simply had no time to read. I'm sure i'll also be popping up on Facebook and Instagram too...so you can always find me there!
Recipe: Hot cross cookies
Makes approx. 6-8 cookies
- ¼ cup coconut oil
- 1 medium mashed banana
- 1 tbs flax mixed with 3 tbs hot water
- ¼ cup coconut sugar
- 1 cup whole meal spelt flour
- 1/2 tsp cinnamon and/or nutmeg
- 1 1/2 tsp baking powder
- large handful of dried fruit such or dark chocolate chips
- 1 tbs sugar free marmalade- melted
- ¼ cup coconut butter- melted (note: coconut butter not oil for a white cross!)
In a large bowl beat the coconut oil, sugar, flax mix and banana together until soft, fluffy and well blended.
In a separate bowl mix the flour, cinnamon and baking powder and mix into the wet batter to create a soft thick dough adding the dried fruit/chocolate in the final strokes. Add a small splash of cold water only if needed to ensure a thick smooth batter.
Using your hands, roll golf ball sized dollops of batter into balls and press down on to a greased baking sheet. Bake for 10-12 minutes at 180ºC.
Leave the cookies on the tray and allow to cool slightly before glazing the tops with the runny marmalade and piping crosses with the melted coconut butter.
Store in an airtight container. Best eaten within 3 days.
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