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300g of spelt flour

2 1/2 tbsp of honey

1tsp of quick yeast

1 tsp of salt

2 tsp of mixed sice

70g of dried apricots, chopped

50g of currants

5 cardamon pods, crushed

150 ml of fresh almond milk

25g of coconut oil

1 egg

50g of spelt flour

25g of fresh almond milk




  • Put the spelt flour, honey, yeast, mixed spice, salt and crushed cardamon into a bowl and mix together.

  • Wisk the egg, coconut oil & almond milk together. Slowly mix into the flour mixture. Fold in the chopped apricots, until it becomes a dough mixture.

  • Put into an oiled bowl and place in a very warm place with a clean tea towel on top, for 1 hour until it has risen.

  • Kneed the dough 5-7 minutes continuously and cut into 8 balls.

  • Put them on a lined baking tray and leave to prove for another 20-30 minutes in a warm place.

  • Pre-heat the oven to 180ºC fan.

  • To make the white crosses, mix together the flour and almond milk. Roll the dough into long sausages, or pipe.

  • Once the balls have risen, brush some sugared water over the top, then place the white crosses.

  • Put the buns in the oven for 15-17 minutes, until golden.

  • Brush again with sugared water to make them more shiny.

  • Serve warm or toasted for tea!

Preparation time: 2 hours

Cooking time: 17 min

Serves 8


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