NUT/REFINED SUGAR FREE

Serves 6

250g spelt flour

1/2 teaspoon bicarb soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 cup currants

1/2 cup raisins

150ml natural yoghurt

100ml milk

Cross Piping Mix:

50g spelt flour

70ml cold water

Preheat oven to 180 degrees and line a tray with baking paper. Combine the spelt flour, bi-carb, salt, cinnamon, nutmeg and ginger in a mixing bowl and stir well to combine.Stir in currants and raisins. In a bowl whisk together the yoghurt and milk. Make a well in the dry mix and gently pour in the wet ingredients and fold together until combined. Using floured hands divide the mixture into six small rounds and place on a lined baking tray. Tuck the buns closely together. To make the cross mix whisk together the flour and water in a small ball and transfer to a piping bag. Pipe individual crosses onto each bun. Bake in oven for 20 minutes and enjoy warm.