Description
These crumbly little treats are packed with fruit, easy to make, and completely dairy-free. Have you tried a vegan twist on classic treats?
Ingredients
Scale
- 115g coconut butter or coconut oil
- 230g plain flour
- 2 tsp baking powder
- 85g soft brown Demerara sugar (plus extra for topping)
- 85g dried fruit (try raisins, cranberries, blackberries, or whatever you’ve got)
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed and set aside to thicken)
- 2 tbsp almond milk
Instructions
- Heat your oven to 200°C / 400°F.
- Line a baking tray with parchment paper.
- In a large bowl, sift together the flour and baking powder.
- Add the coconut butter or oil.
- Use your fingertips to rub it into the flour until it feels like sand.
- Stir in the sugar and dried fruit.
- In a small bowl, whisk the flax egg with almond milk.
- Pour into the flour mix and stir just until a dough forms. It should be soft but hold its shape.
- Scoop the dough into 12 rough mounds on the tray.
- No need to make them perfect, rock buns are meant to look rustic!
- Sprinkle a little extra Demerara sugar on top.
- Bake for 15–20 minutes, turning the tray halfway through.
- They should be golden and firm.
- Cool on a wire rack before you devour them.
No dairy. No eggs. Just simple, tasty rock buns you’ll want to make again.
Notes
Created, prepared, tried, and tested by Esme (modified to be VEGAN) from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
