1 1/2 cup almond meal
1 1/2 cup arrowroot flour
1 teaspoon bi-carbonate soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs, lightly beaten
150 g grass-fed butter or 1/4 cup coconut oil, melted
 2 tablespoons rice malt syrup
 1 teaspoon finely grated orange zest
50 g 85% dark chocolate, chopped.

Crosses

 1 egg white.
 1/4 cup desiccated coconut.

Directions

1. Preheat oven to 180ºC. Lightly grease a 12-hole muffin tray.
2. Mix almond meal, flour, bicarb soda, baking powder, and spices together in a bowl
3. In a separate bowl, combine eggs, butter, syrup, and orange zest.
4. Add wet mixture to dry, and combine well. Fold through chocolate pieces.
5. Pour mixture into prepared tray.
6. To make crosses – whisk egg whites and coconut. Drizzle over unbaked buns in a cross shape with two spoons (or using a piping bag)
7. Bake for 20-25 minutes, or until lightly golden.
8. Best served toasted with butter

Recipe by Sam Wood