Sugar Free, Paleo Easter Buns

½ cup sultanas

75 ml boiling water

1 green tea and ginger or lemon tea bag

1 tsp cinnamon

1/3 tsp nutmeg

zest from ½ lemon

Pinch stevia

2 egg whites

100ml coconut cream

1 tbs honey or maple syrup

1 capful apple cider vinegar

Add tea bag and sultanas to a small bowl and soak in the boiling water for ½ hour.
Preheat oven 180 degrees Celsius and grease or line a small baking dish.
Add eggs whites to a clean bowl and whisk with an electric beater until soft peaks form
In a separate bowl combine the flour, cinnamon, nutmeg and zest then stir to combine
Remove the tea bag from the sultanas squeezing out all the excess liquid then add the lot to the flour mix with the honey and coconut cream then quickly stir through
Lastly fold through the beaten eggs whites until just combined the shape into 6 balls and place them directly next to each other in the dish and bake for 25-30 minutes or until cooked.