Mel Christensen

Mel Christensen

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Easter Hot Cross Muffins - *Gluten, Sugar & Dairy Free


Easter Hot Cross Muffins

*Gluten, Sugar & Dairy Free


  • 150g of almond meal (if you are using a TM just use whole almonds and dessicated coconut and mill together until fine then proceed with step one)
  • 120g coconut flour
  • ¼ cup Natvia (or preferred sweetener)
  • 3 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp ground cloves
  • 1 tsp baking powder
  • Pinch sea salt (or pink Himalayan – my fave!)
  • 6 eggs
  • 100g melted coconut oil
  • 150g coconut milk
  • 180g apple peeled and chopped into small pieces (or grated)\
  • 80g unsweetened dried figs
  • 40g unsweetened dried cherries
  • 40g unsweetened dried sultanas

For the crosses

  • 50g  coconut flour
  • 50ml almond or coconut milk


  1. Preheat your oven to 180C.
  2. In a large bowl or in the bowl of your food processor, mix the almond meal, coconut flour, Natvia, spices, baking powder and salt.
  3. Add the coconut oil, coconut milk and eggs and mix until just combined.
  4. Add the apple and the dried fruit.  Mix again until it forms a dough.
  5. Once the mixture is all combined, scoop portions into muffin cases (either greased with coconut oil or ungreased if you are using silicone muffin trays).
  6. Mix the coconut flour and milk for the crosses in a small bowl with a fork until smooth, then pour into a small Ziploc bag.  Seal the bag and cut a very small corner off.
  7. Pipe crosses over each of your muffins.
  8. Bake for about 25 – 30 minutes or until browned slightly on the top.
  9. Enjoy!!