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    Super-Healthy Hot Cross Buns Recipe!

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    We’ve found the recipe ingredient that’s not only packed with nutrients, vitamins and minerals – it’s also easy for gluten-intolerants to digest. And did we mention these buns are dairy- and sugar-free too? Thank us later…

    And the ingredient is (drumroll)… Spelt. Here’s how to use it to elevate your hot cross buns:

    Spelt Hot Cross Buns Recipe

    Spelt Hot Cross Buns

    This hot cross buns recipe is not only packed with nutrients – it’s also easy for gluten-intolerants to digest and are dairy- and sugar-free.

    Course Dessert, Snack

    300g spelt flour2½ tbsp coconut-blossom nectar or agave syrup1 tsp quick yeast2 tsp mixed spice1½ tsp Himalayan salt
5 cardamom pods, crushed1 large free-range egg25g coconut oil150ml almond milk70g dried apricots, chopped50g dried currantsFor The Crosses50g spelt flour25g almond milk
    Mix the flour, nectar (or syrup), yeast, spice, salt and cardamom in
 a bowl. Separately, whisk the egg, coconut oil and almond milk together and slowly mix it into the flour. Fold in the apricots and currants until it becomes a dough.Allow the dough 
to rest for one hour in a warm spot until it has risen. Knead dough for five minutes. Cut into eight balls. Place on 
a lined tray and rest for 30 minutes.Preheat the oven to 180°C and start making the crosses. Mix together the flour and milk and roll the dough into sausages.Once the buns have risen, mix a little nectar or syrup with water and brush over the top of the buns and stick on the crosses. Bake the buns in the oven for about 15 minutes, until golden. Brush again with the sweetened water and serve warm or toasted.

    Keyword Easter

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      Try This Tasty Snowy Angel Cake Recipe For Christmas

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      Angel cake is made with egg whites alone – no yolk or butter – and is magically light so it’s perfect for summer and its pure, white snowiness is an ingenious nod to Christmas. Cook’s Tips: To cool, place the neck of a wine bottle through the ring of the cake tin, with the cake facing down – this helps the cake shrink away from the sides of the tin. Omit the filling and icing and simply serve slices as a base for strawberries and cream. More

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      The Ultimate Raspberry Yoghurt ‘Cheese’ Cake Recipe You Need to Try

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      Did someone just say ‘healthy cheesecake’?!

      If you’re looking for a fun and festive dessert to serve this Easter, then this recipe is a must-try. This Middle-Eastern-inspired yoghurt cake popularised by Claudia Roden is reminiscent of a cheesecake but much lighter, fluffier and more flan-like. It is a perfect blend of tangy yoghurt, zesty lemon, and sweet raspberries.

      Pair This Cheesecake Recipe Along With…

      Let’s Bake Something Healthy

      This recipe is super easy to follow and doesn’t require any fancy equipment or ingredients. All you need is a few basic kitchen essentials, a bit of time, and a whole lot of love for cheesecake (but the healthy kind).

      Nutritional Information Per serving:

      460kJ | 3g fat (1g sat) | 65mg sodium | 19g carbs | 2g fibre | 16g sugars | 5g protein

      Ed’s Tips For This Raspberry ‘Cheese’ Cake:

      Try it with Greek-style yoghurt.

      Full cream yoghurt ups the calories per serving from 109kcal to 140kcal.

      Add extra lemon zest along with the raspberries for an extra sweet sour taste.

      Raspberry Yoghurt ‘Cheese’ Cake

      This is a Middle-Eastern yoghurt cake popularised by Claudia Roden that is reminiscent of a cheesecake, but much lighter, fluffier and more flan-like.

      Prep Time 15 minsCook Time 50 mins

      Course Dessert

      Servings 8Calories 109 kcal

      4 eggs, separated100g castor sugar 1/2 cup400g low-fat plain yoghurt3 tbsp flourGrated zest of 1 lemon125g raspberries 1 small punnet
      Preheat the oven to 180°C. Butter and flour a 18cm-diameter, loose-bottomed cake tin and line the bottom with baking paper.Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until thick, pale and creamy.Mix yoghurt, flour and lemon zest into the yolks.Mix a spoonful of the egg whites into the yoghurt mixture to loosen. Fold the egg whites into the yoghurt mixture, gently but thoroughly, until well combined. Spoon into the tin.Drop in the raspberries and bake in the lower third of the oven for 50 minutes or until a skewer inserted comes out clean.Cool on a wire rack – the cake will soufflé up and then sink again. Serve warm or cold.

      Keyword dessert More

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      This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

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      Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
      Chocolate cake can be deadly for your kilojoule count, since it’s packed with sugar, refined flour and oil. But you can easily substitute for a higher fibre flour, like oat or chickpea flour, that doesn’t compromise on texture and flavour. Also, try substituting sugar for honey or another sugar-free alternative for a sweet, decadent treat that won’t break the kilojoule bank.
      READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?
      What You Need

      250g cooked beetroot
      200g butter
      200g 70% dark chocolate
      4 tbsp hot espresso
      135g wholewheat flour
      1 tsp baking powder
      3 tbsp cocoa
      5 free-range eggs, separated
      150g castor sugar or sugar replacement

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      Method

      Preheat the oven to 180°C.
      Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
      Purée the beetroot in a food processor.
      Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
      Sift the flour, baking powder and cocoa in a bowl and set aside.
      Separate the eggs, then whisk the yolks in a bowl until frothy.
      Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
      Whisk the egg whites until stiff peaks form, then fold in the sugar.
      Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
      Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.

      SERVES 8. Per 158g serving: 2 215kJ, 34g fat (20g sat), 48g carbs, 140mg sodium, 4g fibre, 9g protein
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      These Banana Muffins Actually Alleviate PMS And Cramping

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      Banana muffins: not totally at the top of the list of items you’re grasping for when you’re in the throes of PMS. But, while chocolate is your bestie, try pairing it with this recipe.
      Here’s why: Bananas provide cramp-busting potassium and vitamin B6, a hormone regulator that may help reduce water retention, depression, and other PMS symptoms. And buy yoghurt that delivers calcium and vitamin D: the dynamic duo has been shown to slash PMS symptoms by up to 40 percent. Add magnesium-rich walnuts to the mix – the mineral, which may reduce irritability and stabilise blood sugar, can help you control PMS-fueled “I want to devour everything” urges.
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      Banana, Yoghurt And Walnut Muffins
      Prep: 10 min Cook: 22 min
      Ingredients1 1/4 cups oatmeal1/2 cup rice flour1/4 cup ground flaxseed1 tsp baking powder1 tsp bicarbonate of soda2 eggs, beaten1/4 cup plain yogurt3 medium ripe bananas, mashed1/2 cup honey1/3 cup grapeseed oil1/4 cup walnut pieces
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      Method1. Preheat oven to 190°C.2. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder and bicarbonate of soda.3. In a separate bowl, combine the eggs, yoghurt, bananas, honey and oil. Add flour mixture and fold in the walnuts.4. Spoon the batter into paper-lined muffin trays. Bake for 20 to 22 minutes or until the tops spring back when lightly touched. Cool on a wire rack.
      Makes 12. Per 83g muffin: 921kJ, 10g fat (1g sat), 160mg sodium, 31g carbs, 3g fibre, 16g sugars, 4g protein
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