• 310ml  almond coconut milk
• 7g sachet dried yeast
• 60ml maple syrup, plus 1 tbsp, extra
• 520g white spelt flour, plus 55g (1/4 cup), extra
• 35g oat meal
• 3 tsp ground cinnamon
• 3 tsp mixed spice
• 1/2 tsp sea salt
• 75g (reduced sugar raisins
• 55g dried currants
• 50g mixed peel
• 1 tbsp light extra virgin olive oil
• 1 tsp vanilla extract
• Butter, to serve (optional)
  
  Crosses
• 45g white spelt flour
• 5 tsp cold water
• 1 tsp maple syrup
  
  
  
• Step 1
  Place the almond milk in heatproof jug. Microwave on High for 40 seconds or until very warm. Whisk in the yeast and 1 tablespoon of the maple syrup. Set aside for 10 minutes or until frothy.
  
  
• Step 2
  Combine the flour, oats, cinnamon, mixed spice, salt, craisins, currants and peel in a large bowl. Make a well in the centre. Add the yeast mixture, oil, vanilla and remaining 2 tablespoons of maple syrup. Use a wooden spoon to stir until a sticky dough forms.
  
  
• Step 3
  Dust a clean work surface with 1 tbs of the extra flour. Turn out dough and gently knead for 5 minutes, adding extra flour when necessary to prevent sticking. Place in a greased bowl and cover with plastic wrap. Set aside to prove for 1 hour or until doubled in size.
  
  
• Step 4
  Grease a 21 x 30cm slab pan with olive oil. Turn dough onto a lightly floured surface. Knead gently for 1 minute or until smooth. Shape into 12 buns. Place in prepared pan. Cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
  
  
• Step 5
  Preheat oven to 180C/160C fan forced. For the crosses combine the flour, water and maple syrup in a small bowl until a smooth paste forms. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto buns. Bake for 30-35 minutes or until cooked through. Brush tops with extra maple syrup to glaze. Set aside for 10 minutes to cool. Serve warm butter.

Recipe Source: Taste