Gluten free, grain free chocolate and banana not crossed buns

I don't post about it too extensively on Instagram (nobody likes a medical whinge, except for the person whingeing) but I have been dealing with progressively worsening digestive symptoms since the inception of Georgeats. What was a mild case of upsets, headaches and the like has gradually morphed into constant and intense nausea, lethargy, bloating (et al) and a highly restricted list of foods that don't exacerbate said symptoms. 

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Working to that list has been helpful enough in minimising my symptoms, but not so great in living a social and generally exciting life/maintaining a food blog. One meal/liquid meal (wink wink) can set me up for a couple of days of not fun times, which is really not helpful when I work from home and my bed is so close and inviting and I'm exhausted with a pounding headache..

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Given that it's easter, though, and hot cross buns are so good, I have decided that I am unwilling to sit out, potentially doubling my diet related misery. No thanks. These hot cross buns are grain free (something I have found to be quite helpful at the moment) gluten free, and only have a little bit of sweetener added. They are also a bang on substitute for the real thing, bar the cross on the top. Can we speak briefly about the cross? Because mostly it's just flour and water? I understand the religious significance, but when I'm making them at home, I see no point in adding more of what makes me sick in the first place. Go ahead and add them if you need, but a bit like ugly veg, they still taste the same going down. Soz but not. 

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INGREDIENTS

1 large ripe banana
50g butter
2 tablespoons maple syrup
2 1/2 cups almond meal
1 heaped tablespoon good quality mixed spice (I get mine from Source Bulk Foods) 
1/2 cup good quality dark chocolate chips (again, got mine from Source)
1 large egg
1 teaspoon vanilla bean paste
1 teaspoon baking soda
2 teaspoons apple cider vinegar
1 teaspoon psyllium husk 

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METHOD

1. Preheat your oven to 180 degrees Celsius.
2. In a small saucepan, mash your banana (if it's frozen let it thaw a little in the pan and then mash it, works equally as well) and add the butter. Melt over a low heat, until the banana is cooked and smells delicious. Add the sea salt (I used celtic salt because I am an A grade wanker) vanilla bean paste, and maple syrup, and take off the heat. Set aside and allow to cool. 
3. In a large bowl, mix the almond meal, mixed spice and pysllium husk. Once the banana mixture has cooled, add it to the almond meal and stir thoroughly. Add the egg and repeat.
4. Pop in your baking soda and apple cider vinegar, and stir through. Finally (making sure the mixture is cool so they don't melt) add your chocolate chips and mix through.
5. Lay down a sheet of baking paper, and divide the mixture into 8 little bins. You can make 6 bigger buns, probably closer to industry standard, but they have a high chocolate ratio and are rich due to the almond meal, so I find smaller is all you need. You can always eat two instead of one. Sit them on the baking paper next to eachother, but not tightly hugging, or they will take forever to cook and likely burn. Trust me and my 2 'well browned' attempts. 
6. Cook for 30 minutes or until cooked through, and then remove from the oven and allow to cool a bit before inhalinh, otherwise you'll burn your mouth with melting chocolate. A bittersweet injury if there ever was one. 

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