Hot Cross Bun Protein Loaf

14 Apr Hot Cross Bun Protein Loaf

So as I'm sure everyone has been kept well aware by social media and general marketing, IT IS EASTER WEEKEND! And naturally advertisements and recipes for hot cross buns are popping up everywhere, and you basically can't even go 15 minutes without seeing one somewhere. Naturally, I have been seriously craving an oven toasted hot cross bun lathered in butter, and then munched and crunched alongside a cappuccino. While this is exactly what I plan on having on Easter Sunday, I realised that I needed to make a plan to deal with this for days leading up to it, because I've been craving those Easter baking spices for days now! I did what I always do when I have a craving for something naughty - experiment with a healthy version. And not only is this version healthy, but it also has great macros. Which means I have been eating it in copious amounts, and I might just bake another loaf for next week to help me deal with the inevitable post Easter blues. This loaf has all the flavours of a hot cross bun, a really great texture, and, most importantly, is amazing toasted and buttered. I should add that I was probably a bit heavier handed on the spices than I have indicated in the recipe, just because I really love those flavours, so taste your batter before you bake it and add more spice if you want to!

Hot Cross Bun Protein Loaf

AuthorMaxine SchuilingCategoryEaster, High protein, Macro friendly, Protein loavesDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time10 minsCook Time30 minsTotal Time40 mins

Wet

 4 egg whites

 1 whole egg

 280 ml milk of choice

 1 tbsp coconut oil (heated to a liquid)

 2 tbsp nut butter

 1 tbsp vanilla extract

Dry

 30 g coconut flour

 15 g flaxseed flour

 60 g vanilla pea protein powder

 40 g buckwheat flour

 2 tbsp xylitol

 2 tsp baking powder

 ½ tsp baking soda

 ⅓ tsp salt

 1 tbsp cinnamon

 1 tbsp lemon rind

 1 tsp ground ginger

 ½ tsp nutmeg

 50 g chopped up dark chocolate (sugar free if desired)

 35 g dried cranberries

1

Mix all the wet ingredients together with the nut butter.

2

Whisk for about 30 seconds until well combined.

3

Add the dry ingredients and combine well. Stir the chopped up chocolate and cranberries in.

4

Bake at 175 degrees for 30 minutes or until a knife comes out clean.

5

To make the cross - blend some coconut flour with xylitol.