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| Anna Hopkins

Hot Cross Bun Loaf

A twist on an Easter treat. This Hot Cross Bun Loaf is the perfect loaf to share with friend and family over the Easter break.😍 A Beautiful dense "fruit loaf" style product - perfect sliced, warmed and served with butter for Easter brekkie or brunch!

12 BIG slices

1 packet of Low Carb Sunflower and Linseed Bread Mix 1 cup (150g) dried fruit mix (Sultana’s, Currants, Prunes or your favourite mix) 2 tablespoon Cinnamon 1 tablespoon Mixed Spice/Allspice 1 teaspoon Bi Carb 1 cup Desiccated Coconut (140g) 1 3/4 cup Water (375ml) 3 large eggs --ingredients for Icing (cross) 1/3 cup (75g) Low Carb Icing Mix 1/3 cup (50g) desiccated coconut Β½ cup (125ml) of yoghurt

Preheat oven to 180 degrees and line a bread loaf tin (or use a silicone one) - lightly spray. Combine the bread mix, coconut, bicarb, sultanas, currants, cinnamon and mixed spice together in a large bowl. In a small bowl whisk together eggs & water. Pour egg mixture into the dry mix and gently stir to combine. Spoon into the loaf tin. Then, using a knife mark loaf with a large X indent. Place in oven and bake for 60 minutes. Remove from oven and tray, cool on a baking rack. Method for icing Whisk together the yoghurt and icing mixture in small bowl until smooth. Ensure no lumps! Stir through coconut. Drizzle icing mixture in an X once the loaf has cooled. The loaf needs to be cooled completely before icing. Allow it to cool for a minimum of 2 hrs before slicing. For best results chill overnight wrapped in a tea towel prior to slicing. Serve warmed up or toasted with lots of butter 🀀 storage This will last 5 days in the fridge or 6 months in the freezer (without icing). Bring to room temp or warm before eating.

Note: You can use coconut yoghurt to make this recipe dairy free :)