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1
Preheat the oven to Gas Mark 5
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2
Slowly heat the milk and coconut oil together in a pan. Remove from heat as soon as you see bubbles forming at the side of the pan.
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3
In a bowl, combine the flour, sugar, spices, yeast and salt. Add the egg, and milk/oil mixture and mix well. Start to knead the mixture with your hands until everything has combined.
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4
Tip onto floured work surface and knead for 5-10 mins, until the dough is slightly shiny and smooth. Alternatively mix with a dough hook in a stand alone mixer.
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5
Cover the dough with a warm, damp cloth and leave to rise somewhere warm for 25 mins.
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6
Once the dough has risen, tip out onto a floured work surface.
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7
With a rolling-pin, roll out the dough into a rectangle, about 3/4 centimetre thick.
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8
Spread your nut butter all over the dough, right to the edges.
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9
Tightly roll up the dough and pinch the ends to seal. Cut your roll into 9 even pieces.
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10
Place, cut side up, in a lightly greased baking dish.
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11
Cover again and leave to rise for a further 30 mins.
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12
Once risen, bake in the oven for 20 mins.
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13
Cashew Cream Icing
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14
Rinse soaked cashews well.
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15
Add to blender or food processor with the agave and water.
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16
Blitz until smooth, add more water if needed.
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17
Refrigerate for 1 hour. The longer you leave it in the fridge, the thicker it will become.
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18
Drizzle on warm buns and enjoy.
