Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line 12 muffins tins with 12 large

muffin cases.

Combine the almond meal, coconut flour, baking soda and the dried spices to a large bowl. Next, add the

coconut sugar and dried fruit and mix well to combine.

Combine the whisked eggs, almond milk, coconut oil and cinnamon bark/cassia essential oil (if using the

essential oil instead of the cinnamon spice) to another bowl. Then pour the wet mixture into the large

mixing bowl and stir until well combined.

Divide the mixture evenly into the muffin cases and smooth the tops with the back of a dessert spoon.

To make the crosses, add the egg whites and the coconut flour to a small bowl and mix until it forms a paste.

Then, using two teaspoons or a piping bag, place a cross on the top of each bun.

Place in the oven and cook for 25-30 minutes.

Either serve as is or remove the muffin cases, so they resemble more like a hot cross bun.

Tip: My favourite way to enjoy these is straight out of the oven with a small amount of organic butter.