In a small bowl, add the warm water, dried yeast and one teaspoon of Lucy Bee Coconut Sugar and leave for 10 minutes to activate.
In another bowl stir together the rest of the Lucy Bee Coconut Sugar, flour, xanthan gum, Lucy Bee Chai Blend, baking powder, bicarbonate of soda and the orange zest. Now add the eggs and the Lucy Bee Coconut Oil and mix together.
Once your yeast has activated, add this to the rest of the mixture and mix until the liquid is combined, then add the dried fruit.
Cover the bowl with cling film and place in a warm area for an hour, for example an airing cupboard.
While this is rising, you can make the dough for the crosses. To do this, mix the flour and water in a bowl until a paste is formed and empty this into a piping bag.
At this point, preheat the oven to 160C, 325F, gas mark 3.
Once the mixture has risen, line an oven tray with baking paper.
Using an ice cream scoop, place the mixture onto the oven tray, about half an inch apart. To get a smooth finish, rub a tiny amount of Lucy Bee Coconut Oil between your hands and gently smooth over the surface of each bun.
Finally, gently pipe the crosses over the top of the buns and bake for 25-30 minutes, until golden brown.
Remove the buns from the oven and let them cool slightly on the tray. Using a pastry brush, gently brush the honey over the top of each bun for a glaze.
TIP:If you do not have an ice cream scoop, you can use two spoons instead to make a small round. You can also use the corner of a sandwich bag to pipe your crosses, simply by filling the bag and snipping the corner.