Hot Cross Buns

Ingredients:
- ¾ cup gluten free Natural Alternative Plain Flour
- ¾ cup buckwheat flour
- ⅓ cup potato starch
- 2 teaspoon guar gum gluten free
- 1 teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch ground clove
- 1 tablespoon dry yeast
Egg mixture:
- 2 eggs
- ¾ cup lite coconut milk
- 3 tablespoon sugar free Perfect Sweet Xylitol
- 2 tablespoon Natural Alternative Olive Oil
- Finely grated zest of one orange and one lemon
- 1 cup raisins
Egg glaze:
- egg and 1 tablespoon water. Beat together well.
Sugar free icing for crosses:
½ cup sugar free Perfect Sweet xylitol.
½ teaspoon guar gum

Method:
1- Preheat oven 180C (160C fan forced).
2- Sift flours and spices into a bowl. Mix in yeast.
3- In a second bowl beat eggs, sugar free Perfect Sweet Xylitol, coconut milk, oil and zest
4- Add egg mixture to dry ingredients and beat well until combined.
5- Fold in raisins. Divide mixture into 8-10 buns.
6- Place dough on silicon lined tray. Set aside in a warm place for one hour to allow buns to rise.
7- Press a chopstick into the top of each bun to form a cross.
This makes a gulley so that the icing remains in place and forms the cross.
8- Brush with egg glaze and bake for 20 minutes
9- Cool on a wire rack.
10- Grind sugar free Perfect Sweet Xylitol to a fine powder with mortar and pestle.
11- Add the ½ teaspoon guar gum and 1 teaspoon coconut milk.
12- Work until smooth and transfer to a piping bag and pipe crosses on the buns.