Vegan Spelt Hot Cross Buns

Hot cross buns hot cross buns one a penny~~

Easter is coming! If you guys have been to any grocery store lately, I'm sure you already know. However, I'm staying clear of the Easter eggs and bunny shaped peeps. Instead I'm gonna have these healthy, vegan, spelt, hot cross buns! 

Red Velvet French Toast

Red velvetttttttt. The combination of vanilla kissed with cocoa and the cream cheese frosting is just perfection. My frosting is greek yogurt for more protein and less fat but you can totally use cream cheese if you wanted! 

And guys tomorrow is Christmas Eve yay :) I spent today afternoon making cute cards for my family members, hopefully they appreciate it. Also, I won the Christmas recipe contest by funwithmunch so thank you guys so much for voting for me :) 

What you'll need

2 tbsp chopped beet root 

2 tbsp milk

1/4 tsp vanilla extract 

1/2 tsp unsweetened cocoa powder

1 tbsp honey 

1 egg 

2 slices wholemeal bread 

Oil to fry 

1/3 cup greek yogurt to serve 

How to

1. Blend first 5 ingredients together. Make sure there aren't any beet root chunks! Then blend in the egg. 

2. Dip your bread slices in the French toast batter. Heat some oil in the pan. Then fry bread pieces on both sides until slightly browned. 

3. Serve with greek yogurt and whatever else you want, 

And your done! 

Paleo Pumpkin Bread Roll

Paleo. Gluten Free, Dairy Free. Full of fibre. 

So amazing. But because of the pumpin addition, this is more moist than fluffy. The psyllium husk cannot be substituted as it gives the pumpkin bun, a bread like texture! It's fairly inexpensive for a packet that will last you a long time. You should be able to find this in the health food section of your grocery store :) Oh and the macros for these are great! 

What you'll need 

1/4 cup coconut flour

3 tbsp psyllium husk powder (no subbing sorry) 

Pinch of sea salt

1/2 tsp mixed dried herbs

1 flat tsp baking powder

4 egg whites (egg yolks can be used for making kaya, the next recipe I'll be posting!) 

2 tbsp hot water

Slightly under 1/3 cup/slightly over 1/4 cup of hot mashed pumpkin

Preheat oven to 180C. 

1. Mix all the dry ingredients in a bowl.

2. Add the egg whites in and whisk it all together. 

3. Add in the boiling water and mashed pumpkin, and combine well ensuring no orange/white streaks. 

4. Make 4 bread rolls, place them on a baking sheet and bake for about 55 mins.

Update I think 3 egg whites might be better texture wise.