Easter is just around the corner and Easter buns have been on the store shelves for weeks. So, it's about time to join in the fun and bake some for my ever asking family. This year I thought I'd just adapt the bread recipe I use and well, it worked! Delicious hot out of the oven with lots of melted coconut oil or ghee as my kids prefer. Again, this recipe needs a food processor, preferably high speed, but I imagine a regular processor would work too, the buns might just be a little more textured.

Ingredients:
60g psyllium powder
80g Coconut flour
25g Chia seeds
25g Linseeds
25g Sesame seeds
50g Pepita seeds
40g Coconut sugar
1 tsp Bi-carb soda
1 tsp Cream tartar
2 tsp Cinnamon powder
2 tsp Mix spice
1/2 tsp Ginger powder
1/2 tsp clove powder
3 eggs
380ml water
2 Tbs coconut oil
1 tsp vanilla essence
100g mix dry fruit (I used 50g sultanas + 50g dry fig)

For the cross: tapioca flour and water

Method:

Preheat oven to 180degree Celcius.

Combine all dry ingredients except dry fruit in food processor. Blend until it becomes a rough flour like texture (may take a few minutes in regular processor. For the high speed processor, do about 3/4 speed for about 45 seconds to 1 minute). Once appropriate texture is achieved, add eggs, coconut oil and water and blend quickly until it's all come together. Then add dry fruit and blend again to combine fruit.

Turn onto a sheet of baking paper. Using the paper to help, shape in to a log. Cut each individual bun from the log and place on baking tray also liked with baking paper.

Cross - at this stage if you want to do crosses: In a small bowl, combine 2 Tbs tapioca flour with 1 tsp water. This is difficult and sticky. I used my hands and also poured the mixture onto each bun in a cross shape. It's very tricky to get the shape but I kind of got it to work. Remember, these are only decorative, so not necessary if you can't be bothered!

Bake in preheated oven for approximately 45 mins to 1 hour, then allow to cool a little on the cooling rack.