Place the warm blood heat milk into a bowl and sprinkle over the yeast. Set aside until it starts to froth.

In a food mixer or Thermomix add the spelt flour, yeast mixture, salt, butter, sugar, egg, cinnamon, nutmeg and cloves and mix until well combined. Turn out onto a floured board and knead for 10 minutes until smooth. (If using a Thermomix knead for 2-3 minutes on speed 7). If using gluten free flour. Don’t Knead.

Transfer dough into a greased bowl and cover with a tea towel. Allow to prove in a warm place for 30 minutes, or until doubled in size.

Fold in the sultanas, cranberries and reserved zest.

Preheat oven to 220oC. Line a baking tray with baked paper and set aside.

Divide into 12 equal-sized pieces. Form into rolls and place close together onto prepared baking tray. Set aside for 1 hour to prove again while you prepare the piping.

Cross Piping;

In a bowl, place all piping ingredients into the cleaned mixing bowl mix until fairly thick. If too runny add a couple of teaspoons of flour

Pour into piping bag and pipe crosses onto the top of buns. If you don’t have a piping bag, you can easily make your own with a plastic sandwich bag or baking paper.

Place baking tray into oven and bake 10-15 mins, or until golden brown.

Lemon Syrup

Place lemon juice and honey into a small pan and cook for 2 minutes until bubbling.

Drizzle buns with hot sugar syrup while still warm.

Allow to cool on tray for 5 minutes before transferring to a wire rack. Serve 'HOT' or warm with vegan butter or allow to cool completely before placing into an airtight container or sealed bag to store until ready to serve.

Pour into container of choice--something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.

Notes

This glorious butter substitute will keep in the refrigerator for 3-4 weeks or many months in the freezer.

Preheat the oven to 170℃. Grease and line a square 22cm baking tin and set aside. Mill the almonds if using a high-powered food processor until ground to a fine consistency. Transfer to a bowl and set aside.

Place the dates and walnuts into the food processor and chop until roughly chopped. You can chop for less or more time if you prefer a coarser or finer result.

Add the almonds, eggs (or apple cider vinegar and baking soda) olive oil, rice malt syrup or honey, vanilla extract, spices, baking soda and baking powder and raw cacao. Mix until just combined. Don’t over work the mixture.

Pour into the prepared baking tin, smooth the top with the spatula and bake for 20 - 25 minutes. I prefer it, if it’s a little sticky in the middle, under cooked is better than over cooked!

Allow to cool in the tin before cutting into 16 pieces.

To make the Carrot Cake:

Base line a spring form cake tin around 22cm.

Place the diced carrots, almond meal, hazelnut meal, dates, dried apricots, and cinnamon into your food processor or Thermomix and blitz until very well combine and forms a soft paste.

Add coconut, dried pineapple, sultanas/raisins, and orange zest to the mixture in the food processor. Blitz very briefly until just combined. You want these ingredients to be less processed so that there’s some texture variance in the finished cake (ie, you want some different sized “bits” in your cake).

To Assemble:

• Press a layer of carrot cake mixture into the base of your pan. It should approx be 2.5cm (1 inch) thick.
• Add a layer of cashew cream frosting. Cover with remaining cake mixture. Refrigerate or freeze for a few hours (or overnight). If you would rather not do a layer that's perfectly ok too. 
• To serve; Remove the cake carefully from spring-form pan and remove the paper. The cake will still be malleable so handle them gently.
• Place on a serving plate and decorate with remaining cashew cream frosting and fruits.
• Slice with a sharp knife that’s been heated under hot running water. This makes cutting the cake easier. Enjoy!

Line a square 10cm high sided baking tin with baking paper and coconut oil.

In high powered food processor. Add all the ingredients and process until sticky, smooth and comes together.

Tip the mixture out onto the square baking tin and with a back of a spoon, flatten and smooth. To create a neat, flat top.

Put into the freezer until firm. Remove and cut into 16 little squares. Cut 4 lengths one way, and 6 lengths the other way.

Transfer to a freezer proof container.

I like to eat them after they’ve had 5 minutes to thaw.

In an electric mixing bowl add the lemon zest, almonds, coconut flour, coconut sugar and stevia. Mix well together.

Add the oil, spices, eggs (or apple cider vinegar, baking soda), coconut milk and whisk until a batter is formed. Scatter in the blueberries.

Using an ice-cream scoop, spoon the batter into the lined pudding cups two thirds full, to allow for a rise. I used silicone liners or use cup cake liners resting in little dariole dishes.

To cook, place inside a wide wok with a lid standing on a metal steamer tray. Sprinkle over the blueberries. Carefully fill the wok with hot water, not allowing the water to boil or touch the cups. If you don’t have a steamer, you can always use your pressure cooker or the Varoma in Thermomix.

Cover with a lid. After 20-30 mins, open the lid to check on the muffins.

Insert a toothpick or the tip of a knife in one of the muffins and pull it out. If it comes out clean, then your muffins are ready. However, if it comes out with batter sticking to it, then steam for another 10- 15 minutes.

If you have a Themomix use the Varoma and steam for 20mins. Note; While they're steaming, you don't want to keep opening the lid because the condensation from the lid will fall on to the dough. 

In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet ingredients until well mixed. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Pour into a 20 cm round cake tin, greased and base lined.

Bake for 25-30 minutes until a toothpick comes out clean when placed in the middle. Cool on a wire rack inside the tins for 5 minutes, then remove to cool fully.

Split in two and fill with blueberry compote. Top with coconut frosting, berries, rosemary and lavender leaves.

To make Coconut frosting

Chill coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

The next day, chill a large mixing bowl 10 minutes before whipping.

Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Place in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!