Makes 10-12

6.3g Protein (per serve)
8.8g Fat 
53.3g Carbs 

Ingredients

Buns

2 tsp yeast 
1/3 cup coconut sugar 
1 1/3 cups warm almond milk 
3.5 cups gluten-free flour (or flour of choice) 
2 servings True Protein WPI90 in Salted Caramel (if vegan sub for more flour or salted caramel pea protein) 
1 egg (if vegan sub for flax or chia egg) 
1/4 cup coconut oil 
2 tsp ground cinnamon 
1.5 tsp ground ginger 
1.5 tsp mixed spice 
3/4 chopped dark chocolate 
3/4 cup chopped dates (optional - but highly recommend) 

Cross
1/3 cup gluten free flour (or flour of choice) 
1/3 cup water 

Method 

1. In a bowl combine yeast, coconut sugar and almond milk and set aside while preparing other ingredients. 

2. In a large blender, place all remaining ingredients. Add in yeast mixture and blend all ingredients until well combined and looks like a dough. 

3. Once combined, grease a large bowl with coconut oil and pour the mixture into a greased bowl to allow to proof for 1-2 hours. Cover with glad wrap or a cloth so the outside of the mixture doesn't go crunchy/crispy. The mixture should double in size. 

4. Once the mixture has proofed, preheat oven to 180 degrees Celcius. Prepare a baking tray with baking paper 

5. Find a clear bench space and pour about 1/4 cup flour over the bench and spread out. Place 2 heaped tablespoons of mixture onto flour on bench and roll into a ball. Place on a baking tray - repeat this step until mixture is all gone. 

6. Prepare cross mixture - in a small bowl mix together flour and water until a runny consistency forms, making sure there are no lumps. Pipe over hot cross buns in a cross shape. 

7. Bake buns for 20 minutes or until golden 

8. Leave to cool - enjoy!