Ingredients: Almond flour, golden flaxseed flour, sunflower seed flour, keto sweet (erythritol, monk fruit extract, pirosil), psyllium husk, inulin, baking powder, xanthan gum, dried spices (cinnamon, nutmeg, mixed spice) and salt

Allergens: Contains tree nuts (almonds). Packed in a factory that handles oats (gluten)

Instructions for use: 
What you will need 
-1 bag Sally-Ann Creed® Hot Cross Bun Mix 
-10g active dry yeast 
-¾ cup warm water 
-6 TBSP (90g) double cream greek yogurt 
-4 eggs (room temperature) 
-2 TBSP apple cider vinegar 
-6 TBSP (90g) salted butter 

Optional:
-½ cup raisins 
-½ cup mixed dried fruit peel 

Glaze: 
-¼ cup keto sweet (blend to resemble fine powder) 
-¼ cup water
Combine to make a runny glaze

Flour paste:
-75g flour of choice
-5 TBSP water
Combine adding water 1 TBSP at a time to make a thick paste

Method:
1. In a large mixing bowl combine greek yogurt, inulin, and warm water together. Then mix in active dry yeast and cover with a dishcloth. Set aside to allow for the yeast to activate. 
Note: This process takes about 5-10 minutes. The yeast mixture should start bubbling. Once many bubbles form, this means that the yeast has been activated and is ready for use.
2. Add the eggs and apple cider vinegar to the yeast mixture, and whisk until combined for approximately 1 minute.
3. Empty xanthan gum and baking powder into the Hot Cross Bun Mix pouch.
4. Add the banting hot cross bun mixture slowly, in three parts, to the wet ingredients, alternating with the softened butter.
5. Once combined, it should resemble a sticky dough. Mix in the raisins and dried fruit peel (optional).
6. With slightly wet hands, shape dough into 12 buns (approx. 4cm in height) and place on baking paper or a greased oven tray. Space the buns out, as they should double in size.
7. Cover with a dishcloth and allow to rise for 1½ – 3 hours 
Note: Allowing the dough to rise is an important step to ensure the buns are soft.
8. Once the buns have doubled in size. Bake them in a preheated oven at 190°C for 10 minutes. 
Optional step: Make the flour paste . Remove the buns from the oven and pipe a cross on top of each bun.
9. Then turn the heat of the oven down to 170°C and cook the buns for a further 35-45 minutes.
10. Once fully baked, while still hot, glaze the buns with keto sweet icing and allow to cool fully.
11. Serve and enjoy!

Storage instructions: 
KEEP OUT OF REACH OF CHILDREN
Store in a cool, dry place at or below 25°C. Protect from direct sunlight and strong odours
End product keeps well in a sealed container in the refrigerator and freezes well too

Manufactured in South Africa for Sally-Ann Creed® 

Warnings and special precautions:
Do not use this product if you are allergic to any of the ingredients. Contact your doctor or healthcare provider right away if this applies to you

This information is not meant to prevent, diagnose, treat or cure any disease. Nor does it take the place of professional medical advice. If professional assistance is needed, a qualified physician or licensed health care practitioner should be consulted.

This unregistered health product has not been evaluated by the South African Health Products Regulatory Authority (SAHPRA) for its quality, safety or intended use.