CHOCOLATE ORANGE HOT CROSS BUNS { ONE A PENNY TWO A PENNY HOT CROSS BUNS! } Contributor: Harvest Breads & Cafe { INGREDIENTS } 1 ½ cups warm milk of your choice 20g dried yeast 1 tablespoon sugar 500g gluten free flour bread mix 1 tablespoon xanthan gum, if your bread mix doesn’t have any 1 teaspoon salt 2 tablespoons gluten free cocoa 3 teaspoons mixed spice 3 teaspoons cinnamon 1 cup sultanas ½ cup mixed peel Zest of 1½ oranges ½ cup fresh orange juice 2 eggs, lightly beaten 1 cup dark chocolate buttons CROSS 2 tablespoons gluten free flour 1 teaspoon sugar (optional) 3 tablespoons water GLAZE ½ cup warmed apricot jam { METHOD } Preheat oven to 200 degrees Celcius  and spray/line a large baking tray. Combine warm milk, yeast and sugar and set aside for 10 mins to activate. In another bowl combine bread mix, xanthan gum, salt, spices, dried fruits and choc buttons. Stir well. Add yeast mixture, eggs and orange juice to dry mix. Mix with a dough hook attachment for about 5 mins on medium. Shape into buns and place on tray for 30-40 mins to prove. { Crosses } Mix together ingredients into a paste. Pipe lines over the buns to form the crosses. Bake at 180 degrees for 25-30 minutes until cooked. { Glaze } With the warm apricot jam and serve. { OPTIONAL } To makes these really orangey, replace 1/2 cup milk with 1/2 cup fresh orange juice, and a couple of drops of pure orange essential oil. Prep time: Cook time: Total time: + 12 + More Recipes in this Category

Macadamia, Beetroot and Cacao Cupcakes { Moist and nutritious cupcakes sweetened naturally with beetroot, cacao and a hint of maple and filled with the buttery crunch of macadamias. Topped with a dairy free coconut and macadamia cream. Recipe free from gluten, dairy and refined sugar. } Contributor: Casey-Lee Lyons { INGREDIENTS } 250g cooked beetroot, peeled 3 large eggs 3 tbsp macadamia nut oil 2 tbsp maple syrup 4 tbsp raw cacao powder 1/4 cup coconut flour 1 tsp vanilla bean powder or vanilla extract 1 tsp gf baking powder 1/2 cup macadamia nuts, chopped Frosting: 400ml canned full fat coconut milk (refrigerated overnight) 2 tbsp raw cacao powder 1 tbsp macadamia nut butter* 1 tbsp maple syrup 8-10 macadamia nuts { METHOD } Pre-heat oven to 180°C. In a blender or food processor, puree cooked and cooled beetroot with oil and maple syrup. In a mixing bowl whisk eggs well. Add beetroot batter and combine well. Add cacao powder, coconut flour, vanilla and baking powder and mix to combine. Stir through chopped macadamia nuts. Spoon batter into a greased muffin tray. Bake in pre-heated oven for 20 – 25 minutes or until cooked through. Allow to cool. Prepare frosting. Take coconut milk out of fridge. (Do not shake.) Scoop out the coconut solids that have risen to the top. (You can keep the liquid for another use such as adding to smoothies). In a medium mixing bowl use electric beaters to whip coconut solids with maple syrup until thick and creamy. Add macadamia nut butter and cacao powder and mix well. Allow to chill in fridge for 20-30 minutes. Spoon frosting into a piping bag and cooled ice cupcakes (or spread icing with a knife). Top with a whole macadamia nut on top of each. Store in refrigerator. Tips: *Macadamia nut butter can be purchased from health food stores or the health food section of your supermarket. This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. Download the Live Love Nourish free recipe e-book here Prep time: 10 MINUTESCook time: 20 MINUTESTotal time: 30 MINUTES+ 8 + More Recipes in this Category