Hot Cross Buns with Collagen

Name: Hot Cross Buns
Prep time: 20 min
Cook time: 45 min

Written by: Pauline Cox

Published on April 2, 2026

Time to read 2 min

Soft, spiced and gently sweet, these low-carb hot cross buns are a nourishing twist on a seasonal classic.

Made with fibre-rich seeds, healthy fats and a boost of vanilla collagen creamer, they’re designed to support balanced blood sugar while still delivering on comfort and flavour.

Perfect for Easter baking or a slower spring morning, this recipe is adapted from Hungry Woman: Eating for Good Health, Happiness + Hormones by Pauline Cox, our Director of Functional Nutrition, and brings a more functional, feel-good approach to traditional hot cross buns.

Hot Cross Buns

Prep time

20 minutes

Cook Time

45 minutes

Servings

15 buns

Diet

Paleo and/or Low Carb

Nutritional info (per serve*):

Calories: 212 kcal
Protein: 7.6g
Fat: 13.2g
Carbohydrates:10.2g
- Fibre: 6.8g
- Net carbs: 3.4g

What you need (Ingredients):

30g chia seeds, ground
30g golden linseeds, ground
30g sesame seeds, ground (+ extra to top, optional)
120g coconut flour
30g Hunter and Gather Vanilla Collagen Creamer
100g almond flour
150g psyllium husk
4 tsp baking powder
1½ tsp salt
3 tsp ground cinnamon
1½ tsp ground ginger
Zest of 1 orange
Zest of 1 lemon
Juice of 1 orange
A handful of chopped pecans
A handful of golden sultanas
6 eggs
60g coconut oil, melted
10ml apple cider vinegar
750ml water (or swap some for nut milk for extra richness)

For the cross

2–3 tbsp coconut flour
2–4 tbsp water

For the glaze

3–4 tbsp low-sugar apricot fruit spread
2 tbsp water

What you do (method):

Preheat the oven to 170°C (fan) and line a baking tray.
In a large bowl, combine the ground seeds, coconut flour, collagen creamer and almond flour. Rub together until evenly mixed, then stir in the psyllium husk, baking powder, salt, spices and citrus zest.
In a separate bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, water (or nut milk) and orange juice.
Pour the wet mixture into the dry and stir to combine. It will look very wet at first, but quickly thickens into a soft, dough-like consistency as the psyllium absorbs the liquid.
Fold through the chopped pecans and sultanas.
Shape into apple-sized buns using your hands and place onto the lined tray.
Mix the coconut flour and water to create a thick paste, then spoon or pipe crosses over each bun.
Bake for around 45 minutes, until firm and lightly golden.
Allow to cool completely before glazing.
To finish, gently warm the apricot spread with water, then brush over the buns for a soft shine. Finish with a little extra citrus zest if you like.

Sriracha hot chicken legs and sweet potato tallow fries final dish

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Hot Cross Buns with Collagen

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