6.3g Protein (per serve)
2 tsp yeast
1/3 cup coconut sugar
1 1/3 cups warm almond milk
3.5 cups gluten-free flour (or flour of choice)
1 egg (if vegan sub for flax or chia egg)
1/4 cup coconut oil
2 tsp ground cinnamon
1.5 tsp ground ginger
1.5 tsp mixed spice
3/4 chopped dark chocolate
3/4 cup chopped dates (optional - but highly recommend)
1/3 cup gluten free flour (or flour of choice)
1/3 cup water
In a bowl combine yeast, coconut sugar and almond milk and set aside while preparing other ingredients.
In a large blender, place all remaining ingredients. Add in yeast mixture and blend all ingredients until well combined and looks like a dough.
Once combined, grease a large bowl with coconut oil and pour the mixture into a greased bowl to allow to proof for 1-2 hours. Cover with glad wrap or a cloth so the outside of the mixture doesn't go crunchy/crispy. The mixture should double in size.
Once the mixture has proofed, preheat oven to 180 degrees Celcius. Prepare a baking tray with baking paper
Find a clear bench space and pour about 1/4 cup flour over the bench and spread out. Place 2 heaped tablespoons of mixture onto flour on bench and roll into a ball. Place on a baking tray - repeat this step until mixture is all gone.
Prepare cross mixture - in a small bowl mix together flour and water until a runny consistency forms, making sure there are no lumps. Pipe over hot cross buns in a cross shape.
Bake buns for 20 minutes or until golden
Leave to cool - enjoy!