Gluten free hot cross mini muffins
1 1/2 cups almond meal
3/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
50g 90% dark chocolate, chopped finely
170 g butter or 1/2 cup coconut oil, melted
3 whole eggs plus 1 egg yolk, lightly beaten
2 tablespoons rice malt syrup
1 egg white
3 tablespoons desiccated coconut
Preheat oven to 180ºC. Lightly grease a 12-hole mini muffin tray. Mix almond meal, coconut flour, baking soda, baking powder, chocolate and spices together in a bowl. In a separate bowl combine melted butter, eggs and rice malt syrup. Add wet mixture to the dry mixture and combine well. Spoon mixture into your prepared tray – it will be quite a sticky mix.
To make crosses, whisk egg whites and desiccated coconut. Drizzle over unbaked buns in a cross shape with two spoons or using a piping bag. If you’re using a mini muffin tray bake for 10-12 minutes. If you use a normal size tray bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
Best served warm, maybe with a little butter.