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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Grain Free Hot Cross Buns! (Gluten/Coconut/Dairy Free)

Grain Free Hot Cross Buns! (Gluten/Coconut/Dairy Free)

Hot Cross Buns are an iconic Easter Recipe- but I think this recipe is delicious enough it should be made year round! These buns are soft and fluffy. I included raisins in the recipe but you are welcome to add other dried fruits or citrus as well. Be sure to follow the recipe exactly and PLEASE use the gram measurements- its the only way to get guaranteed results with bread. A little too much or too little flour , honey or palm shortening can make or break the recipe. This is one recipe where I am going to recommend you avoid substitutions. I spent a lot of time getting the bread just right- any changes may mess with your results.

Grain Free Hot Cross Buns! (Gluten/Coconut/Dairy Free)


·      2 teaspoons instant yeast

·      1/4 cup + 2 tbsp (126g) raw honey

·      7 egg whites

·      1 1/2 cups (216g) blanched almond flour

·      1 cup (132g) tapioca starch, plus more for work surface

·      1 cup (166g) potato or sweet potato starch

·      2 1/2 tsp xanthan gum or guar gum

·      1 tbsp double-acting, aluminum-free baking powder

·      1/2 tsp sea salt

·      3/4 cup (128g) palm shortening

·      2 tbsp apple cider vinegar

·      1 cup raisins


1.    Preheat the oven to 375 to warm it up as a 'hot box' for the dough to proof. Oil an 8-inch square baking pan.

2.    In a microwave-safe bowl, heat the honey for 5-10 seconds, just until lukewarm. (Be careful! It heats up very quickly.) Stir in the yeast and set aside.

3.    In the bowl of a stand mixer, using the whisk attachment, whip the egg whites until frothy, about 1 minute.

4.    In a separate bowl, whisk the almond flour, starches, xanthan gum, baking powder, and salt until blended.

5.    Working in batches, slowly add the flour mixture to the egg whites while mixing on low speed until well combined.

6.    Add the yeast mixture, shortening, and vinegar and mix on medium-high speed until a dough comes together. Stir in the raisins.

7.    It's time to shape up the rolls! Sprinkle some tapioca starch on your work surface. Using an ice cream scoop, scoop about 1/3 cup of dough from the bowl and drop it onto the dusted work surface.

8.    Using your hands, form the dough into a ball shape and place it on the prepared baking sheet. Repeat with the rest of the dough. If you find that you have extra space in the pan, use some foil to fill in the gap; you want the rolls to be touching.

9.    Liberally brush the rolls with water and cover with a towel. Turn off the oven and place the rolls in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.

10.  After 30 minutes of proofing, remove the pan from the oven, carefully remove the towel, and brush the rolls with water again. Preheat the oven to 375.

11.  When the oven is fully preheated, bake the rolls for 23 minutes, until firm to the touch and golden brown.

12.  Remove from the oven and allow to cool in the pan.

13.  Put AIP buttercream frosting in a piping bag, and draw an X over each bun.

14.  Store buns at room temperature in a sealed container, or freeze for later use.















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