Chocolate Hot Cross Bun (for one!)

Loving LCHF living is all good and well, until Easter rolls around. We’re a month out, and already the supermarket isles are teeming with chocolate eggs and spicy fruit breads . . .

I make no attempts to hide my disdain for the floury topping on regular hot cross buns. So, as I’ve previously done, I slicked some coconut butter across the top of this as a dreamy icing.

The problem with low-sugar hot cross buns is that the raisins have to go. How can you have a fruit bun without, well, the fruit?

Chocolate.

Yes, this is the universal response that deals with all questions. Feeling sad? Chocolate. Study motivation? Chocolate. What is the meaning of life? Chocolate. 

This recipe can be gluten-free, nut-free, and dairy-free.

Serves 1

Preparation time: 5 minutes

Cooking time: 2 minutes

Ingredients:

– 2 Tablespoons coconut flour

– 1/2 Tablespoon psyllium husks

– 1/4 teaspoon each ground ginger and allspice

– 1/2 teaspoon each cinnamon and mixed spice

– pinch stevia powder

– 1 scant Tablespoon cocoa powder

– 1/2 teaspoon baking soda

– pinch sea salt

– 1 teaspoon cacao nibs

– 1 piece low-fructose (or 90% cocoa) dark chocolate, chopped

– 1 egg

– 1 Tablespoon coconut oil

– 1/2 teaspoon white wine vinegar

– water, as needed

– coconut butter, to serve

Method:

1. Place the coconut flour, psyllium, spices, stevia, cocoa, baking soda, salt, nibs, and chocolate in a microwave-safe bowl. Mix well.

2. Add the remaining ingredients (except coconut butter). Stir until the consistency of thick cake batter, adding water as necessary.

3. Microwave on high power for 1 1/2 minutes, or until cooked. Drizzle over coconut butter, and eat with a cup of strong coffee. Enjoy! 🙂