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Easter is the time for chocolate and hot cross bun indulgence, and we’re helping you get the ultimate Easter experience the healthy way with our limited edition Easter collection and delicious recipes! Make one or make them all and treat yo’self the macro-friendly way! As always, all recipes are gluten free, plant based, dairy free, refined sugar free and SUPER tasty! Only treats, no cheats.
Yes this is actually a thing! Nothing screams Easter more than fresh hot cross buns and this recipe does not disappoint. The ultimate fit Easter treat made with our special edition protein!
INGREDIENTS 1 scoop Macro Mike Hot Cross Bun Protein 2 cups mixed fruit or sultanas 2 1/2 cups of gluten free self raising flour 1/2 tsp of bicarbonate of soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 2/3 cup sunflower oil 1 cup almond milk 2 eggs or flax eggs 200gm of coconut sugar + 2 Tbsp extra 80gm of icing sugar 1 tsp lemon juice
STEPS Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases. Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel. Sift the flour, protein powder, soda and spices into a large bowl. In a separate bowl, whisk together the oil, almond milk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack. Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins. Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipe-able icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.