No-Bake Haystack Cookies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 144 kcal
Ingredients
1/3 cup almond butter (I used Tahini)
2 oz unsweetened chocolate chopped
2 tbsp coconut oil
2/3 cup Swerve confectioners-style sweetener or another powdered sugar free sweetener
1/4 cup cocoa powder
1/2 tsp vanilla extract
3/4 cup unsweetened coconut flakes
3/4 cup pecans (I used pumpkin seeds)
Instructions

Line large baking sheet with parchment paper or waxed paper.

In large saucepan over low heat, combine tahini, chocolate, and coconut oil. Stir until melted and smooth. Remove the pan from the heat.

Whisk in the sweetener, cocoa powder, and vanilla extract until smooth. Add the coconut flakes and pumpkin seeds and stir until well combined.

Drop the mixture by rounded spoonfuls onto the prepared baking sheet and refrigerate until set, about 30 minutes. Keep refrigerated until ready to serve; they will keep for up to a week.

Nutrition Facts
No-Bake Haystack Cookies
Amount Per Serving (1 cookie)
Calories 144
Calories from Fat 117
% Daily Value*
Fat 13g
20%
Saturated Fat 7g
44%
Sodium 6mg
0%
Potassium 158mg
5%
Carbohydrates 5g
2%
Fiber 2g
8%
Protein 3g
6%
Vitamin A 5IU
0%
Vitamin C 0.4mg
0%
Calcium 20mg
2%
Iron 1.9mg
11%
* Percent Daily Values are based on a 2000 calorie diet.

BLUEBERRY BANANA OATMEAL SMOOTHIE

180 Cals 3 Protein 38 Carbs 2 Fats
PREP TIME:
5 mins
TOTAL TIME:
5 mins
YIELD:2 SERVINGS (3 1/2 CUPS)
COURSE:Breakfast, Brunch, Drinks
CUISINE:American
Blueberry Banana Oatmeal Smoothie – If you”re looking for a heart healthy, dairy-free breakfast loaded with fiber you can eat on the run, this is it!
INGREDIENTS
1/2 cup raw quick oats*
2 cups water
1/2 cup Almond Breeze vanilla unsweetened almond milk
1/2 cup blueberries
1/2 ripe medium banana
1/2 tsp vanilla extract
2 tbsp raw sugar
1/2 cup ice
INSTRUCTIONS
Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly.
Remove from heat and let it cool a few minutes.
In a blender add almond milk, blueberries, banana, cooled oats, vanillas, sugar and ice.
Blend on high until very smooth.
Pour in a glass over ice.
Enjoy!!
NOTES
*Use gf oats to make this gluten-free.
Serving: 1-3/4 cup, Calories: 180kcal, Carbohydrates: 38g, Protein: 3g, Fat: 2g, Sodium: 52.5mg, Fiber: 4g, Sugar: 8gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:5

GRILLED FLANK STEAK WITH CHIMICHURRI

232 Cals 24 Protein 1 Carbs 14 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American, Argentinian
Brazilian Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.
INGREDIENTS
1 1/2 pounds flank steak
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
fresh ground pepper
1 1/4 tsp kosher salt
For the Chimichurri Sauce:
2 packed tbsp parsley, finely chopped (no stems)
2 packed tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp water
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste
INSTRUCTIONS
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
Transfer to platter and top with chimichurri sauce.
Serving: 3oz steak with 4 tsp sauce, Calories: 232kcal, Carbohydrates: 1g, Protein: 24g, Fat: 14g, Saturated Fat: 0.5g, Cholesterol: 77mg, Sodium: 343mgBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:6

How To Make Hot Cross Buns With Alternative Flours

How To Make Hot Cross Buns With Alternative Flours

Ingredients

Alternative flours

Ingredients

1. 1 1/4 cups (150g) plain flour, plus further for dusting
2. 1 teaspoon (5g) fast-action dried yeast
3. 1/2 teaspoon (2.5g) salt
4. 1/4 cup (50g) caster sugar
5. 1/2 cup (125ml) heat milk
6. 1/4 cup (60g) unsalted butter, softened
7. 1 egg
8. 1/2 teaspoon (2.5ml) blended spice
9. 1/4 cup (60g) currants
10. 1/4 cup (60g) sultanas

Alternative flours

• Wholemeal flour: This will give your buns a more nutty flavour and a chewier texture.
• Rye flour: This will give your buns a slightly bitter flavour and a denser texture.
• Spelt flour: This will give your buns a slightly sweet flavour and a lightweight texture.
• Gluten-free flour: This will make your buns appropriate for folks with gluten intolerance or coeliac disease.

Other ingredients

Alternative Flours

If you do not have any bread flour, you ought to use all-purpose flour instead. However, your buns won’t be as chewy or have as much taste. You can even use a combination of all-purpose flour and entire wheat flour. This will give your buns a more nutty taste and a chewier texture.

If you wish to make your buns gluten-free, you must use a gluten-free flour blend. Be sure to check the package instructions for the best way to make use of the mix. You may have to add more liquid to the dough if you’re utilizing a gluten-free flour blend.

Other Ingredients

In addition to the flour, you will need the next components to make hot cross Bun cross buns:

• Milk
• Sugar
• Salt
• Yeast
• Butter
• Eggs
• Currants
• Raisins
• Mixed peel
• Cinnamon
• Nutmeg
• Vanilla extract
• Crosses (made from flour and water)

Instructions

Step 1: Make the dough

Instructions, Step 1: Make the dough

• Whisk the flours, yeast, spices, sugar and salt in a big bowl.
• In a separate bowl, whisk the milk, buttermilk, oil or butter and honey until easy.
• Make a properly within the centre of the dry elements and slowly add the moist components, stirring with a wood spoon until a sticky dough varieties.
• Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes until the dough is smooth and elastic.
• Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap and leave to prove in a heat place for 1 hour, or until doubled in dimension.

Step 2: Let the dough rise

Step 2: Let the dough rise

• Once the dough has been kneaded, place it in a frivolously oiled bowl, cowl it with plastic wrap, and let it rise in a heat place for 1-2 hours, or till it has doubled in measurement.
• Once the dough has risen, punch it down and form it into 12 equal pieces.
• Place the dough items on a baking sheet lined with parchment paper and allow them to rise for an additional 30 minutes, or until they have doubled in dimension.

Step 3: Shape the buns

Step three: Shape the buns

Divide every of the 3 dough portions into eight pieces.

Shape every bit into a ball and then place on a greased baking tray, spaced properly apart.

Flatten every bun slightly with your palm.

Either beautify every bun with a cross, or depart plain.

If adorning with a cross, use a pointy knife to chop two strains across each bun, making the cross shape.

Step 4: Let the buns rise again

After shaping, place the buns on a lightly greased baking sheet, cowl loosely with flippantly oiled plastic wrap, and allow them to rise again for 45 minutes to 1 hour, or till doubled in size.

Step 5: Bake the buns

Step 5: Bake the buns

Bake in a preheated oven at 180°C/160°C fan/gas 4 for 20-25 minutes, or till the buns are golden brown and sound hole when tapped on the base.

Transfer the buns to a wire rack to chill.

Tips

Variations

This response just isn’t relevant to the topic of the article, which is “How to Make Hot Cross Buns with Alternative Flours”.

Storage

Tips:

– Use a digital scale to measure your components for probably the most accurate outcomes.

– If you do not have a stand mixer, you also can make the dough by hand. Just make certain to knead it for a minimum of 10 minutes, until it turns into easy and elastic.

– If the dough is merely too sticky, add slightly more flour. If it’s too dry, add somewhat extra water.

– Let the dough rise in a warm place for no much less than 1 hour, or until it has doubled in measurement.

– When you’re shaping the buns, remember to tuck the ends under to create a clean, round shape.

– If you don’t have a piping bag, you have to use a spoon to spread the cross on top of the buns.

– Bake the buns for 20-25 minutes, or till they’re golden brown and cooked by way of.

Storage:

– Hot cross buns can be stored in an airtight container at room temperature for up to 3 days.

– You also can freeze the buns for as much as 2 months. To freeze, let the buns cool fully, then wrap them individually in plastic wrap and place them in a freezer-safe container.

– To thaw, let the buns thaw in a single day in the fridge. You can then reheat them in a preheated oven at 350 levels Fahrenheit for 10-15 minutes, or until they’re warmed via.

Slow Cooker Low Carb Salisbury Steak

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 486 kcal
Ingredients
2 tsp olive oil
1 cup chopped onion
2 pounds grass fed ground beef
1/4 cup ground flaxseed
1 cup crushed pork rinds
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
2 eggs
2 cups low sodium beef broth divided
8 ounces baby bella mushrooms
Gravy
2 tbsp arrowroot powder
2 tbsp tomato paste
1 tbsp red wine vinegar
1 tsp Worcestershire sauce
1 tsp ground dried mustard
1 tsp garlic powder
Instructions
Heat your oil in a large skillet and cook onion until tender and browned.
Add onion to ground beef in a large bowl along with ground flaxseed, crushed pork rinds, salt, pepper and eggs.
Pour in a 1/2 cup of broth and mix meat to combine well. Form 8 oval patties and place in the bottom of the crock pot. Top with mushrooms.
To the remaining broth add the gravy ingredients and stir well.
Pour this over the patties in the slow cooker and cover for 3 hours on high or 6 hours on low.
Nutrition Facts
Slow Cooker Low Carb Salisbury Steak
Amount Per Serving (1 g)
Calories 486
Calories from Fat 237
% Daily Value*
Fat 26.3g
40%
Saturated Fat 8.4g
53%
Cholesterol 180mg
60%
Sodium 749mg
33%
Carbohydrates 7.9g
3%
Fiber 2g
8%
Sugar 2g
2%
Protein 50.7g
101%
* Percent Daily Values are based on a 2000 calorie diet.

AARON”S MEXICAN DRY ADOBO SEASONING

8.5 Cals Protein 1 Carbs 0.5 Fats
TOTAL TIME:
20 mins
YIELD:24 SERVINGS
CUISINE:Mexican
A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.
INGREDIENTS
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp mustard seeds
1/2 dried pasilla chile, stemmed, seeded, deveinied and torn into small pieces
1/2 dried ancho chile, stemmed, seeded, deveinied and torn into small pieces
2 tbsp dried whole Mexican oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp sweet Spanish paprika
INSTRUCTIONS
Heat a dry skillet over medium-low heat.
Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
Set aside to cool on a plate.
When room temperature, grind to a fine powder in a spice grinder.
Put the powder in a large bowl and combine with remaining spices; stir well to combine.
Store in an airtight container, for up to one month. Makes about 1/2 cup.
NOTES
Simple Food, Big Flavor
Serving: 1teaspoon, Calories: 8.5kcal, Carbohydrates: 1g, Fat: 0.5g, Sodium: 1mg, Fiber: 0.5gBlue Smart Points:0Green Smart Points:0Purple Smart Points:0Points +:0

Keto Taco Soup

There’s nothing quite as comforting as a good bowl of soup. Enjoy this Keto Taco Soup that is fuss-free and ridiculously easy to make and packed to the brim with incredible flavor.

Prep Time 15 minutes
Cook Time 20 minutes
Servings 5 servings
Calories 297 kcal
Ingredients
1 tbsp olive oil (or ghee or butter)
1 small onion (70g), finely diced
2 cloves garlic
1 lb ground beef (453g)
2 tbsp taco seasoning (use seasonings in my Taco Zucchini Boats)
1/2 medium red pepper (60g), diced small
1/2 medium yellow pepper (60g), diced small
1/2 medium green pepper (60g), diced small
1 can chopped tomatoes (400g)
2 tbsp tomato puree (1-2 tbsp)
2 cups beef broth (or chicken broth)
1/2 tsp salt (1/2-1 tsp salt depending on if there is salt in your taco seasoning)
1/4 tsp cracked black pepper Optional
To Serve (Optional):
1 avocado diced
4 tbsp sour cream
1/4 cup shredded cheddar cheese (or Mexican shredded cheese)
3 tbsp fresh cilantro chopped
2 jalapeno’s Optional, chopped
low-carb tortilla chips Optional
Instructions

In a dutch oven or non stick soup pan, heat the oil, ghee or butter. Add the onion and cook for 2 minutes on medium heat. Add the garlic and fry for a further 30 seconds.

Add the ground beef, breaking it up with a wooden spatula as it cooks, until browned (approximately 4 – 5 minutes). If desired, drain and discard the fat.

Add the taco seasoning and chopped peppers and fry for 1 further minute.

Add the chopped tomatoes, puree and broth. Season with salt, optional cracked black pepper. Stir well.

Reduce to a simmer and cook for 15 – 20 minutes until thick and flavorsome.

Adjust the seasoning to taste and top with avocado, sour cream, shredded cheese, and cilantro. Top with optional jalapeños and low-carb tortilla chips.

Storage: Refrigerate in Tupperware for up to 3 days or freeze for 3 months

Recipe Notes

Net Carbs: 6g per serving

Optional jalapeños and low-carb tortilla chips have not been calculated in the nutritional info.

Nutrition Facts
Keto Taco Soup
Amount Per Serving (1 serving)
Calories 297
Calories from Fat 189
% Daily Value*
Fat 21g
32%
Saturated Fat 7g
44%
Cholesterol 64mg
21%
Sodium 857mg
37%
Potassium 571mg
16%
Carbohydrates 8g
3%
Fiber 2g
8%
Sugar 4g
4%
Protein 18g
36%
Vitamin A 669IU
13%
Vitamin C 57mg
69%
Calcium 53mg
5%
Iron 3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Keto Turkey Kale Rice Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings @ 1.75 cups
Calories 81 kcal
Ingredients
1 tablespoon avocado oil or olive
1/2 cup shallots chopped
1 clove garlic minced
1/2 cup carrots sliced
1 cup celery sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups turkey cooked, chopped
4 cup turkey broth or chicken or bone broth
4 cups water
1 cup miracle rice
4 cups kale stems removed, chopped or 100 grams
optional topping: 1/4 cup fresh chopped parsley grated Parmesan cheese
Instructions
Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
Add salt, pepper, basil, oregano, and thyme and cook about a minute more.

Add all the ingredients, except miracle rice to a large crock pot.

Cook 3-4  hours on high until kale is soft. Rinse miracle rice well and drain then add to pot the last 30 minutes of cooking time.

Top with fresh parsley and Parmesan cheese.
Recipe Notes

Net Carbs 6g

This recipe was first published in January 2013 using white rice. Updated in December 2019 using miracle rice, and updated photos.

If you”re not a fan of miracle rice, you could swap it  with cauliflower rice. Please note that will increase your total carbs.

Nutrition Facts
Slow Cooker Keto Turkey Kale Rice Soup
Amount Per Serving (1 serving @ 1.75 cups)
Calories 81
Calories from Fat 36
% Daily Value*
Fat 4g
6%
Saturated Fat 1g
6%
Cholesterol 18mg
6%
Sodium 783mg
34%
Potassium 373mg
11%
Carbohydrates 5g
2%
Fiber 1g
4%
Sugar 1g
1%
Protein 8g
16%
Vitamin A 4754IU
95%
Vitamin C 49mg
59%
Calcium 75mg
8%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

No Bake Sugar Free Coffee Cheesecake

Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 337 kcal
Ingredients
Crust
3/4 cup unsweetened shredded coconut unsweetened
1/4 cup unsweetened cocoa powder unsweetened
1/2 cup sunflower seeds unsalted raw
1/4 cup Swerve sweetener
1/4 tsp salt
4 tbsp butter room temp
Filling
3/4 cup coffee hot
2.5 teaspoons gelatin
16 ounces cream cheese room temp
2 tsp coffee extract
2 tsp vanilla liquid stevia
1/4 tsp salt
1 cup heavy whipping cream
Topping
2 ounces 85 % dark chocolate
1 tbsp coconut oil
Instructions
Place coconut and sunflower seeds into food processor and blend until ground well.
Add the rest of the crust ingredients into food processor and process until smooth.
Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
Pour hot brewed coffee into a bowl or cup.

Pour in gelatin and stir until dissolved. Set aside to come to room temperature.

Add cream cheese into a stand mixer and blend on high until smooth.

Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.

Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
Pour onto crust in pan.
Refrigerate for 3 hours or overnight.
When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.
Recipe Notes

This recipe was first published in July 2015 and updated with video in August 2018.

Net Carbs: 4.3g

Nutrition Facts
No Bake Sugar Free Coffee Cheesecake
Amount Per Serving (1 slice)
Calories 337
Calories from Fat 288
% Daily Value*
Fat 32g
49%
Saturated Fat 20g
125%
Cholesterol 51mg
17%
Sodium 256mg
11%
Potassium 154mg
4%
Carbohydrates 6g
2%
Fiber 2g
8%
Sugar 1g
1%
Protein 5g
10%
Vitamin A 625IU
13%
Vitamin C 0.2mg
0%
Calcium 46mg
5%
Iron 0.9mg
5%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Hot Cross Buns In A Pressure Cooker

How To Make Hot Cross Buns In A Pressure Cooker

Ingredients

For the dough:

Ingredients, For the dough:

• 2 half cups strong white bread flour, sifted, plus extra for dusting
• 1 tsp salt
• 7g lively fast action dried yeast
• 75g caster sugar
• 150ml semi-skimmed milk, warmed (see tip)
• 50g unsalted butter, softened (see tip)
• 1 free-range egg, beaten

500g sturdy white flour

500g strong white flour, plus additional for dusting

7g sachet fastaction dried yeast

Ingredients:

For the dough:

2 cups (250g) plain flour, plus extra for dusting

1 teaspoon (5g) salt

1 x 7g sachet fast-action dried yeast

1 tablespoon (15ml) vegetable oil

150ml warm water

For the filling:

50g sultanas

50g combined peel

1 teaspoon (5g) floor cinnamon

For the glaze:

2 tablespoons (30ml) milk

1 tablespoon (15ml) honey

For the cross:

40g plain flour

1 tablespoon (15ml) water

1 tsp caster sugar

Caster sugar is a sort of sugar that has been processed to create small, uniform crystals. It is commonly used in baking, because it dissolves shortly and evenly, and adds a fragile sweetness to baked items. In this recipe, caster sugar is used to add a little little bit of sweetness to the recent cross buns, and to assist them brown on prime.

1 tsp salt

– 1 tsp salt

250ml warm milk

250ml heat milk

50g butter, softened

Ingredients:

• 50g butter, softened

1 egg

1 egg, beaten

For the crosses:

1.5 cups heat milk (105-115 degrees F)

2 Tbsp active dry yeast or one packet (2 1/4 tsp)

1/4 cup granulated sugar

2.5 cups all-purpose flour

1/2 tsp salt

6 Tbsp butter, softened

1 massive egg

1/2 cup golden raisins

1/2 cup dried cranberries

1/2 cup chopped walnuts or pecans, optional

For the crosses:

3/4 cup all-purpose flour

3-4 Tbsp water

100g plain flour

The buns are created from basic elements like 100g plain flour, which is a type of wheat flour that is generally utilized in baking.

50ml water

Ingredients:

250g plain flour, plus additional for dusting

75ml warm water

25ml vegetable oil, plus extra for greasing

15g caster sugar

1 tsp nice salt

7g active dry yeast

50ml water

40g blended fruit

1 egg, beaten

For the cross:

50g plain flour

1 tsp ground cinnamon

1 tbsp water

For the glaze:

Ingredients, For the glaze:

– 1 cup (240mls) milk

– 2 tbsp golden syrup

– 2 tbsp plain flour

– 2 tbsp butter

1 tbsp apricot jam

Ingredients:

• 1 tbsp apricot jam

1 tbsp water

The only ingredient not included in the bread dough is 1 tbsp water.

Once the Hot Cross Bun Recipe cross buns are made and cooled, they are then brushed with the 1 tbsp water and sprinkled with flour, creating the traditional hot cross bun look.

Method

To make the dough:

Method

To make the dough:

1. In a large bowl, whisk collectively the flour, sugar, cinnamon, blended spice, and salt.
2. In a separate bowl, whisk together the milk, water, yeast, and honey.
3. Add the wet ingredients to the dry elements and mix until a dough forms.
4. Turn the dough out onto a floured floor and knead for 5-7 minutes, or till easy and elastic.
5. Place the dough in a flippantly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in measurement.
6. Punch down the dough and divide it into 12 equal items.
7. Shape the pieces into buns and place them in a strain cooker insert that has been frivolously greased.
8. Cover the buns with plastic wrap and let rise in a warm place for half-hour, or till doubled in dimension.

Put the flour, yeast, sugar and salt in a bowl and blend properly.

Method

Put the flour, yeast, sugar, and salt in a bowl and blend properly.

Make a nicely in the centre and pour in the warm milk.

Method:

• Make a properly within the centre and pour within the warm milk.

Stir until a dough forms, then tip out onto a flippantly floured surface and knead for 5 minutes till easy and elastic.

Method: Stir

until a dough forms, then tip out onto a lightly floured surface and knead for five minutes until smooth and elastic.

Put the dough in a flippantly oiled bowl, cover with cling film and depart in a heat place for 1 hour, or until doubled in measurement.

– Put the dough in a lightly oiled bowl, cowl with cling movie and leave in a heat place for 1 hour, or till doubled in size.

To make the crosses:

For the crosses:

With about 2 hours left on the show, make the crosses.

In a small bowl, whisk together the flour and water to type a easy paste.

Transfer the paste to a piping bag fitted with a small spherical tip.

Pipe crosses on the buns.

Leave to show for the remaining 2 hours.

Mix the flour and water collectively to type a paste.

In a large bowl, mix the flour and water. Stir until a paste varieties.

Roll out the paste on a flippantly floured surface to a thickness of about 2mm.

Roll out the paste on a frivolously floured surface to a thickness of about 2mm.

Cut out 24 strips of pastry, each about 10cm lengthy.

Cut out 24 strips of pastry, every about 10cm lengthy.

To assemble the buns:

To assemble the buns:

Brush the highest of each bun with the glaze.

Place the buns on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until the buns are golden brown.

Knock again the dough and divide into 24 items.

Turn the dough out onto a lightly floured floor, knock again and divide in two so that each makes 12 hot cross buns.

Roll each piece right into a ball and place on a greased baking tray.

Roll every bit into a ball and place on a greased baking tray.

Arrange the pastry strips over the buns to kind crosses.

Take two strips of pastry, cross them excessive of the bun so the ends meet on the sides. Repeat with the remaining strips of pastry to form two crosses on each bun.

Brush all the buns with somewhat milk and sprinkle generously with blended sugar and spices.

Cover with cling film and leave in a heat place for 30 minutes, or until doubled in dimension.

Method

1. Place the flour, sugar, yeast, mixed spice, and salt in a big bowl.

2. Gradually add the lukewarm milk, mixing properly until a dough types.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until easy and elastic.

4. Shape the dough right into a ball, place it in a lightly oiled bowl, cover with cling film, and leave in a warm place for half-hour, or until doubled in measurement.

To cook dinner the buns:

1. Grease a 7-inch springform pan.

2. In a large bowl, whisk together the flour, sugar, salt, and yeast.

3. In a small saucepan, warmth the milk and butter over medium heat until the butter is melted and the combination is warm to the touch.

4. Add the nice and cozy milk combination to the dry elements and stir until simply combined.

5. Cover the bowl with plastic wrap and let rise in a heat place for 1 hour, or till the dough has doubled in size.

6. Punch down the dough and divide it into 12 equal pieces.

7. Roll each piece of dough right into a ball and place it within the prepared springform pan.

8. Cover the pan with plastic wrap and let rise in a warm place for half-hour, or till the buns have doubled in size.

9. Preheat the oven to 375 levels F (190 degrees C).

10. Bake the buns for 20-25 minutes, or until they’re golden brown.

11. Let the buns cool within the pan for five minutes before inverting them onto a wire rack to chill utterly.

Pour 2cm of water into the strain cooker.

Pour 2 cm of water into the stress cooker.

Place the buns on a trivet within the stress cooker.

Method: Place the buns on a trivet within the strain cooker.

Lock the lid on the pressure cooker and cook dinner on high stress for quarter-hour.

Lock the lid on the stress cooker and prepare dinner on high strain for 15 minutes.

Release the stress and go away the buns to cool barely within the pressure cooker.

Method, Release the pressure and leave the buns to chill barely within the stress cooker.

To glaze the buns:

To glaze the buns:

• In a small bowl, whisk together the honey and water.
• When the buns are simply out of the cooker, baste them liberally with the honey glaze.
• Sprinkle the buns with the remaining cross-shaped dough pieces.

Heat the apricot jam and water in a small saucepan till smooth.

Method

Heat the apricot jam and water in a small saucepan till smooth.

Brush the glaze over the buns whereas they’re nonetheless heat.

Brush the glaze over the buns whereas they’re still heat. This will assist the glaze to set and give the buns a shiny finish.

Leave the buns to cool fully on a wire rack earlier than serving.

– Method

Leave the buns to chill utterly on a wire rack before serving.