Quick and easy grain free easter buns

Ingredients

• 1 cup sultanas (or raisins)
• 125 ml warm water
• ½ cup coconut sugar
• 2 tsp ground cinnamon
• 1 tsp spice (mixed)
• 1 tsp vanilla powder
• Zest of ½ organic (or un-waxed lemon)
• 1 ½ cups almond flour-meal
• 2 tbs coconut flour
• ½ tbs psyllium powder
• 1 ½ tbs bi-carb
• 2 eggs (free range)

For cross dough :

• ½ cup raw cashews
• 4 tbs water

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Preparation

• Soak everything up to the lemon zest until the sultanas are plump and soft, about 20 minutes.
• Preheat oven to 180oc.
  Add all of the remaining dry ingredients to a large mixed bowl and stir thoroughly to distribute the bi-carb and baking powder. Make a well in the center and add the soaked fruit mix and the eggs and stir them to break up the eggs then fold through the dry ingredients until you get thick dough. Let it sit for a few minutes until you can form them into 6 square buns on a baking paper lined tray.
  Make the cross mix my blending ½ cup raw cashews until powdery then add enough water to make a paste, about 4 tbs, add more if needed 1 tsp at a time or you could overdo it. Place mix into a small plastic bag and snip the corner off to make a piping bag. Pipe crosses onto buns and bake for 35 minutes. To give them a glaze you can brush the tops with honey, agave or maple syrup.

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