Jamaican Rock Cake (Rock Buns)

4 standard portions

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Ingredients

• 2 cups gluten free flour ((272g))
• 1 tsp baking powder
• ½ cup vegan butter (cold, chopped (56g))
• ½ cup raisins (soaked in warm water and drained)
• ¼ cup cherries (chopped (optional))
• ½ cup shredded coconut ((40g))
• ½ cup raw cane sugar ((100g))
• ⅛ tsp nutmeg
• ⅛ tsp cinnamon
• ¼ tsp pink salt
• 2 flaxeggs
• 6 tbsp almond milk
• ½ tsp vanilla extract

Method

1. Preheat the oven to 180C/356F.
2. Line a baking tray with parchment paper and set aside.
3. In a medium sized bowl, add the flour and baking powder.
4. Use a spoon to mix and combine the dry ingredients.
5. Add the vegan butter and use the pads of your fingers to work the butter into the flour to form breadcrumbs.
6. Add the raisins, chopped cherries (if you are using) shredded coconut, raw cane sugar, nutmeg, cinnamon and pink salt then mix.
7. In another bowl mix together the flaxeggs, almond milk and vanilla.
8. Make a well in the centre of the dry ingredients.
9. Use your hands or a spoon to knead and form a soft doughball.
10. Use a spoon to shape each piece of dough into "little rocks" and place on the baking tray leaving a gap in between.
11. Bake for 12-15 minutes or until slightly golden brown.
12. Once baked, remove from the oven and transfer to a cooling rack to completely cool down before serving.