Because Hot Cross Buns are just …. so last Easter 😀
Well, okay, big call. Will undoubtedly fail to substantiate that one but you know, there are only so many hot cross buns I can eat before I run smack up against my carbohydrate allowance for the day.
Things are slow here in the Chocolate Chilli Mango universe. Well, no, mostly things are slow in my kitchen with the oven in a state that can best be described as mostly dead, my stand mixer unable to hold its own against an egg white, and my food processor needing a little looking at.
I can still Mcgyver my oven into make small things but anything larger than a cookie tends to end up as a futile baking enterprise. I do believe 2015 is shaping up nicely as my Year of Baking Dangerously.
But in the meantime, Easter is upon us again. I’m supposed to be making a dessert for our family lunch on Sunday and I think I may have to buy one given the dire circumstances. This is both shocking and shameful.
So I made Hot Cross Protein Bombs to help get me through the ordeal. They taste like hot cross buns but in a protein ball form and more macro friendly. Not that hot cross buns are not so macro friendly, to be honest. But these are pretty cool too, and so quick and simple to make!
Wishing everyone a safe and happy Easter break, where ever you are and whatever you are doing on this holiday.
PS yeah, macros are below the recipe. You know that 🙂
Hot Cross Protein Bombs
Some people simply must have chocolate and others cannot bear their hot cross buns without their dried and candied fruits. So use whichever one you prefer and fits your macros! I’ve made these with some 70% dark chocolate chunks and with sultanas. Both were lovely. Candied orange pieces with the sultanas would work really well and would be traditional too. Note that I have mixed up my own spice blend for these. You can use whatever you like but this combination is a winner!
You can make these lower in carbs (and grain free) by using almond meal. This will increase the amount of healthy fats and slightly also the amount of protein.
You can, of course, just shape them into 8 bars. But where’s the fun in that?
Yield: 16 protein bombs to serve 8 (2 per serve)
- 60 grams unflavoured whey protein (or vanilla)
- 56 grams coconut flour
- 60 grams oat flour (or almond flour)
- 30 grams Natvia Icing Mix (or other stevia blend sweetener)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 5 grams finely grated orange zest
- 60 grams Almond Breeze Almond Milk with a Hint of Honey (or unsweetened almond milk)
- 24 grams 70% dark chocolate chips OR
- 24 grams sultanas (or add some candied orange, cranberries, currants, …)
- 16 grams white chocolate, melted
In a mixing bowl, combine all the dry ingredients and mix well.
Add your additions of choice, either the chocolate or the dried fruits (or both!) and mix well.
Finally, add the almond milk and mix well until the mixture comes together as a smooth ball.
If it is too sticky to work with, you can add a little extra oat flour (or almond flour) but take care not to add too much or the mixture will be too dry.
Divide the mixture into sixteen even pieces and roll into balls.
Decorate each with a white chocolate cross on top.
Once set, they can be stored in the refrigerator for up to one week.
Because they’ll last a week. NOT. 😀
Just check out that hot cross bunny goodness …
I have included the macronutrient breakdown for the protein bombs without the additions (but including the white chocolate) for both the oat flour and almond flour versions. This allows you to compare the two versions and see what you prefer and what suits you best.
I have also included the breakdown for a simple chocolate version and a sultana version, both using oat flour.
As always, the nutritional information used here is well researched but is useful as a guide. Substituting ingredients and variations between brands of ingredients can alter the nutritional information to varying degrees.