115g coconut butter / oil
230g plain flour
2 tsp baking powder
85g demerara sugar – soft brown
85g mixed dried fruit – cranberries, blackberries, raisons (or whatever you have available)
1 flax egg (1tbs ground flax – mix with 3tbs luke warm water – set aside to gel)
2 TBS Almond milk
Demerara sugar, to add on your rock bun before baking
Pre-heat the oven to 200*C/400*F. Cover a baking sheet with parchment paper.
Sift the flour and baking powder into a large bowl. Add coconut butter/oil, and rub into the flour with the tips of your fingers until the mixture resembles sand. Add the sugar and dried fruit and mix well.
Beat the flax egg and almond milk together. Stir it into the flour mixture to make a moist but firm dough.
Brake dough into 12 equal heaps (it should not be a neat ball, so do not over handle it) onto the prepared baking tray. Top with the sugar.
Bake in 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 before eating
Source: Esme Slabbert’s kitchen- modified to be VEGAN
