230g coconut oil
460g self raising flour
4 tsp baking powder
170g demerara sugar – soft brown
170g mixed dried fruit soaked in 1 cup of extra strong tea (I used 2 bags of red bush tea in 1 cup of boiling water). You will discard the excess which the fruit did not soak up.
2 flax eggs (2tsp ground/milled flaxseed mixed with 6tsp of tepid water)
3 heaped Tbsp. of apple sauce
Demerara sugar, to add on your rock bun before baking
Pre-heat the oven to 200C/400F.
See Bakers Note ****
Cover 2 baking sheets with parchment paper.
Mix flour and baking powder into a large bowl.
Squirt in the coconut oil, and mix through.
I placed my mixing bowl with all the above ingredients on a scale and then squirt the coconut oil into the mixture, in order to get the 230g. It’s less than a 300ml bottle.
Add sugar and dried fruit (drain and discard the excess liquid from the fruit and do not use the excess tea) and mix well.
Add the flax egg mixture and the apple sauce.
Stir it into the flour mixture to make a moist but firm dough.
Brake dough into 24 equal heaps (NO neat balls/shapes required, so do not over handle the dough) and place in prepared baking tray.
Top with the extra demerara sugar.
Bake in pre-heated oven for 15 to 20 minutes, rotating the pan halfway through the baking time, until risen, golden brown and firm.
Remove and place on a wire rack to cool.
**** Bakers Note: Firstly, prepare your flax egg mixture in one cup and then soak the fruit in the steeped tea in a second container.
Own creation, prepared, modified from a previous version I tried and tested: Es Slabs
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