Category: Easter

Healthier ANZAC Biscuits

These are the ANAZC biscuits for you if you are avoiding just gluten or dairy, or maybe nothing at all but just want a healthier Anzac biscuit option. If you are avoiding a bunch of stuff commonly found in Anzac biscuits (like butter, oats and coconut) then this recipe here for everything free Anzac biscuits is what you are looking for. They are also every bit as delicious as these ones.

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Healthier Anzac biscuits

The Most delicious ANZAC biscuits. Gluten, wheat, soy, egg, and nut free with a dairy free option
Prep Time10 mins
Cook Time12 mins
Servings: 12 Biscuits

Ingredients

  • 70 g Butter (you can sub coconut oil for dairy free)
  • ¼ cup Honey
  • ½ tsp Baking soda
  • ¼ cup Coconut sugar (Or you could use, any sugar, more honey, maple syrup, agave, date syrup)
  • ½ cup Gluten free or buckwheat flour
  • 1 cup Rolled oats (we use quick cook oats, for gluten free – use gluten free oats if availbale, and tolerated, or quinoa flakes)
  • ½ cup Ground sunflower and / or pumpkin seeds OR almond meal if it doesn’t need to be nut free
  • ½ cup dessiccated coconut

Instructions

  • Preheat oven to 190 deg (fan bake).
  • Melt the butter and honey in small pot. Stir togther. Add the baking soda and watch the magic happen! It will puff and rise. Stir for a minute while it reacts.
  • Combine with the rest of the ingredients and gently mix everything together.
  • The mix should feel sticky but hold together when you scoop with a spoon.
  • With wet hands gently shape into approx 12 balls and place them on a lined & greased baking tray. Flatten slightly with a fork, they may spread when baked.
  • Make sure the oven is well preheated before putting the biscuits in, as this helped to reduce any drastic spreading! Cook for 10 – 15 minutes or until they start to turn golden – keep a close eye on them – they can burn quickly! Take them out and let cool on the tray and then a baking rack for as long as you can torture yourself with them, then store in an airtight container if you don’t eat them all at once!

Kayla

Gluten, dairy and grain free Hot Cross Buns

I don’t like to take up too much of your time, or make you scroll 500 miles to get to my recipe. So in keeping it as simple as possible, these are pretty much what they say – gluten, dairy, soy and grain free hot cross buns. You could probably make them nut free too, if you needed, using sunflower flour, which I have added notes about below.

I must add, these hot cross buns, are quite ‘muffiny’ and I have found that in fact if you are after that slightly chewy, more bready texture, that lends itself to hot cross buns, then my egg and coconut free version, hits the spot for that. Which is surprising, given the ‘allergy friendlyness’ of it, which often takes us further away from the real thing, not closer! It turns out that over the last two years of being gluten, dairy, soy, egg and coconut free, I have become quite accustomed to creating some delicious, allergy friendly food. And even though we are now able to have eggs and coconut again, I hope to still include these options in all my recipes for you. Let me know if you have any questions, I now have a messenger feature on the website to make that easier for you, hooray!

Ingredients

  • 1 1/2 cups almond meal*
  • 1/2 cup tapioca
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon 
  • 1 tsp of each ginger, cloves and nutmeg
  • 1/4 cup honey or other sweetener
  • 2/3 cup coconut oil
  • 3 eggs 
  • 1/3 cup dried apricots, diced (we use Ceres Organics preservative free)
  • 1/3 cup dried Cranberries (we use Ceres Organics, refined sugar free)

The Crosses:

  • 1/8 cup almond meal
  • 1/8 cup tapioca
  • A tiny dash of sweetner
  • 1 tsp of water at a time

*If you are nut free you can substitute the almond meal with sunflower meal (either homemade by blitzing sunflower seeds in a blender or food processor until they are a flour, or store brought). If you cannot have nuts or seeds, you can make hot cross bun flavoured muffins using this recipe, and adding in the above spices.

What to do

Preheat the oven to 180°c fan bake

Put all the dry ingredients in a bowl together.

Melt the coconut oil and add to a seperate bowl, with the honey, and eggs. Whisk them all together, then mix into the dry ingredients. Leave everything to sit on the bench for ten minutes. Put it into the fridge if you are in a hot climate. This gives a chance for the liquids to absorb a little and the coconut oil to firm up which will help you scoop and roll the mix into balls.

Line a square slice baking pan with greased baking paper. Once the mixture has sit for 10 minutes, scoop out large tablespoon sized portions. Grease your hands, then very gently form into balls and place them, just touching in the baking pan. This should yield 12 of the same size buns. If you don’t want to muck around with this, they will cook nicely in a well greased silicon muffin pan.

The Crosses:

Combine the almond meal and tapioca, and a dash of sweetener in a bowl, add the water 1 tsp at a time, until it is a thick, but pipeable consistency. Add the mix into the end of a piping bag, with the smallest nozzle. Or into a glad bag, and just cut a very small snip off the corner. Pipe the mix over your buns to make the crosses.

Bake for 20 minutes. The buns should be starting to turn golden on top. The ones around the edges will be well cooked, but check the buns in the middle, they might need an extra few minutes. I have found that when they are just a little softer to touch, they continue to cook after I take them out of the oven and when left to sit for a while, end up cooked through.

Remove the whole baking paper with buns still on top, to a wire rack to cool. Don’t worry about removing the paper from underneath until they are cooled properly.

Enjoy as is, or cut in half and spread with dairy free spread, or butter if you can have it.

Kayla

Hot Cross Buns – Gluten, dairy, egg, grain free

These Hot cross buns are all the spiced, warm bready delight I could have hoped for in a gluten, dairy, soy, egg, nut and coconut free bun. The secret is in the psyllium husk, which helps to give it that springy bread feel. For some reason I only developed the recipe to make 4 buns because I honestly thought, when I could make a version with other stuff in it, why would anyone need to share my everything free buns. But it turns out my family love this version the best, and even myself, who can now have eggs and coconut, actually enjoy this recipe the most. So from now on I’m going to be making a double batch, every time. Below, I will include the double batch measurements for you, in case you would like to come back and do the same! Happy hot cross bun making, i’d love to know what you think of these, and as always happy to answer any questions. If you would like to check out the gluten, dairy and grain free version you can find that here.

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4.5 from 2 votes

Gluten, dairy, soy, egg, grain free hot cross buns

Gluten, dairy, soy, egg, coconut and grain free hot cross buns. Options to make nut free as well. These give a pleasingly bready texture with the perfect amount of fruit and spice to satisfy all your hot cross bun cravings.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, celebration, easter, Snack, treats
Servings: 4 Buns

Ingredients

  • 1 cup Almond meal or sunflower flour for nut free (Make your own by blending sunflower seeds to a fine flour)
  • 2 Tbsp psyllium husk 
  • ½ cup tapioca flour
  • 1 tsp baking powder  (for grain free use 1/2 tsp baking soda)
  • 1 tsp cinnamon
  • ½ tsp each ginger, nutmeg and cloves
  • ½ cup almond milk (or rice milk, hemp milk for nut free)
  • 1 Tbsp olive oil
  • 1 Tbsp sweetener 
  • 1 tsp apple cider vinegar 
  • ¼ cup dried apricots (chopped)
  • ¼ cup dried cranberries 

The Cross

  • ⅛ cup almond meal or sunflower flour
  • ⅛ cup tapioca flour
  • 1 tsp of water at a time

Instructions

  • Preheat the oven to 180°c fanbake.
  • Put all the ingredients in a bowl together and mix.
  • Let the mixture sit for 10 minutes so the psyllium husk can do its thing, and soak up the liquid.
  • Divide the mixture into 4 (or 8 if you have doubled the mix) You should now be able to gently shape the buns with greased hands, into balls, then flatten them slightly. They can be rustic, if you handle the dough for too long it will start to stick.
  • For the crosses:
    Combine the almond meal and tapioca in a bowl, add the water 1 tsp at a time, until it is a thick, but pipeable consistency. Add the mix into the end of a piping bag, with the smallest nozzle. Or into a glad bag, and just cut a very small snip off the corner. Pipe the mix over your buns to make the crosses.
  • Line a square baking pan with greased baking paper. Place the buns touching one another in the middle of the pan. ( if you have doubled the mix they will take up most of the pan)
  • Cook for 20 minutes (or 35 minutes if you have doubled the mix).
  • The buns should be starting to turn golden on top. The ones around the edges will be well cooked, but check the buns in the middle, they might need an extra few minutes. I have found that when they are just a little softer to touch, they continue to cook after I take them out of the oven and when left to sit for a while, end up cooked through.
  • Remove the whole baking paper with buns still on top, to a wire rack to cool. Don't worry about removing the paper from underneath until they are cooled properly. You can eat them warm, but give them 20 minutes to cool down a little first.
  • Enjoy cut in half and spread with dairy free spread. Or toast them first in the oven before spreading.

Double The Buns:

If you would like the double the mix, I have made it easy for you here. Follow the instructions as above.

  • 2 cup Almond meal or sunflower flour for nut free (Make your own by blending sunflower seeds to a fine flour)
  • 4 Tbsp psyllium husk 
  • 1 cup tapioca flour
  • 2 tsp baking powder  (for grain free use 1/2 tsp baking soda)
  • 2 tsp cinnamon
  • 1 tsp each ginger, nutmeg and cloves
  • 1 cup almond milk (or rice milk, hemp milk for nut free)
  • 2 Tbsp olive oil
  • 2 Tbsp sweetener 
  • 2 tsp apple cider vinegar 
  • 1/3 cup dried apricots (chopped)
  • 1/3 cup dried cranberries 

Kayla4 Comments
Dairy free easter chocolate

Easy Dairy Free Easter Chocolate

Finally, an Easter chocolate i am happy to feed both my boys! No refined sugar, preservatives, soy lecithin, dairy or gluten.

You can also find my hot cross bun recipes – paleo / grain free here and all allergen free here. I also have a collection of allergy friendly easter treat recipes that you might like.

If you try these don’t forget to tag me on Facebook or Instagram

Dairy free easter chocolate
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Dairy Free Easter Chocolate

Ingredients

  • ½ cup Raw cacao butter or coconut oil
  • ¼ cup Raw cacao or dutch cocoa powder Cocoa powder will do, but it's not as nice
  • ⅛ cup maple syrup or sweetener of choice Honey for SCD compliant
  • ½ teaspoon vanilla extract

Instructions

  • Melt the cacao butter over a low heat in a saucepan.
  • Add the cacao, sweetener and vanilla and whisk thoroughly to combine everything.
  • Pour into molds, ice cube tray, or a container lined with baking paper.
  • Set in the fridge or freezer.

Notes

If you are using coconut oil, you will need to keep these in, and eat them straight from the fridge or freezer. If you used cocoa butter then they are fine stored at room temp, but i do find they start to form a powdery coat on them after a few days, i guess maybe from the lack of sugar and preservatives. So i keep them in the fridge. I usually double this mix and it makes an impressively big jar of chocolates!

Kayla