With the Easter period being upon us try out this variation of traditional hot cross buns which ticks all the boxes for vegans.

Recipe:

• 350g plain flour
• 5ml ground mixed spice
• 5ml ground cinnamon
• 5ml grated nutmeg
• 1 sachet easy-blend yeast
• 25g castor sugar
• 75g currants
• 25g mixed peel (orange, lemon, lime), chopped
• Rind of one lemon, finely grated
• 75g coconut oil
• 175ml (approx) soya milk, warmed

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