Recipe by Melissa Luxmoore
For the buns:
300g Almond Meal, (nut-free alternative – 250g of tigernut flour, purchase separately)
55g psyllium husks
1 tbsp coconut flour
2 1/2 tsp baking powder
2 tsp mixed spice
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt
4 tbsp apple cider vinegar
2 tbsp coconut sugar
6 eggwhites, whisked until they’re stiff
55g (1/3 cup) sultanas (preservative free)
30g (1/4 cup) currants (preservative free)
30g (1/4 cup) mixed citrus peel
For the Crosses:
2 tblsp Tapioca Flour
1 tblsp almond meal
- Preheat the oven 170 deg C and line your baking trays with baking paper.
- Place all of the dry ingredients into a large bowl and mix well.
- Combine the vinegar and water in a bowl and stir.
- Fold the stiff egg whites into the dry ingredients.
- Pour in the vinegar mixture and stir vigorously. The mixture froths up ….and looks all wrong. Just keep mixing for 30 seconds or more and then it will begin to come together as a sticky dough.
- Add the dried fruit and mixed peel to your bun dough and mix it evenly through. Leave the dough to sit for 2-4 minutes.
- Lightly knead the dough on a bench floured with tapioca flour. This will make it less sticky.
- Divide into 10 portions and shape into balls. Place on the prepared tray. They only need a little room to grow.
For the crosses:
- Place the almond and tapioca flour into a small bowl and gradually add a little water and mix until you have a thickened liquid ….not too thick. Just thick enough to be piped onto the buns.
- Pop the mixture into a clipseal bag, snip a LITTLE corner off and then use as a piping bag …pipe on your crosses.
Bake for 30 mins then turn the pan (so they cook evenly). Then cook a further 20 – 30 minutes. Remove from the oven …tap the bottom, they should sound hollow.
Cool ….or not …and then slap on some butter. Try really hard not to eat all the hot cross buns for lunch.
ABOUT THE AUTHOR
Melissa has been a practicing in the field of Natural Medicine for the last 15 years.
After 25 years of complex health issues and ‘not quite wellness’, she finally delved into the world of gut health and used food to heal herself. This gut health journey has led her from Gut and Psychology Syndrome, to Microbiome Crusading under Jason Hawrelak’s incredible guidance, to the SIBO/IBS world under Nirala Jacobi. As Hipprocrates said ….”All disease begins in the gut” and the vast array conditions experienced by clients attracted to her clinic speaks to that. After 15 years of working with Gut related issues, she’s honed her skills in some key areas ….and funnily enough, they all come back to the gut.
- Low immune function/recurrent infections
- Glandular Fever Recovery/Chronic Fatigue Syndrome
- Atopy (Asthma, Eczema, Hayfever) and Allergies
- PCOS/Hormone Imbalance
Melissa is very well versed in an extensive range of healing nutrition (she’s used pretty much all of them on herself too) and has a special love (obsession) for Herbal Medicine. In 2020, she opened The Dispensary, a new offshoot of her Naturopathic business, where she makes both traditional and the more modern herbal preparations for her clients.
Melissa is located in Canberra and works closely with the Territories Integrative GPs, and as has newly moved her entire clinic into the online space. She now sees clients from all over Australia.