Ingredients

55g cherries

25g blackberries

230g gluten free white bread flour

20g cocao Powder

2 tsp  Mixed spic

1tsp quick yeast

50g coconut sugar

50g gluten free plain white flour

200ml almond milk

1 medium egg and 1 egg white

3-4 tbsp water

 

Method

In a small bowl mix together the cherries, blackberries and mixed spice. Set to one side. In a large bowl add quick yeast, flour, cacao, and coconut sugar. Measure the milk in a jug and beat in the egg. Beat this in  gradually in to the dry ingredients. Then cover the bowl with cling film.  Place somewhere warm for about 2 hours. The dough should have risen a little.

Gradually mix in the dried fruit and melt coconut butter and spoon into a greased or lined baking try.

Leave in a warm for a further hour. Whilst the buns are proving, make the dough for the crosses. Mix the plain white flour with the teaspoon of sukrin melis and rub in the 15g of coconut butter . Bring the breadcrumbs together  with a few tablespoons of cold water. Pre heat oven to 180c. Roll out the pastry between two pieces Clingfilm and cut into strips.

Brush the tops of the buns with egg white.  Attach the strips of white  pastry to form crosses and brush these with egg white too.

Bake in the middle of the oven for 20-15mins. Allow to cool slightly before serving.