Preheat the oven to 160°C. Line a baking tray with baking paper.

Sift buckwheat flour, mixed spice cinnamon, nutmeg, baking powder and salt into a large bowl. Stir in ground almonds. Set aside.

In another bowl mix chia seeds, oil, rice syrup, coconut milk and lemon zest together. Stir well then pour into the dry mix. Stir together then fold in raisins. Let the mix sit for 10 minutes so the chia seeds can swell.

Use two spoons or an ice cream scoop to scoop buns onto the baking tray, leaving space for the buns to rise. Use the handle of a spoon to mark the tops of the bun with a cross. Brush with extra almond milk onto buns and bake for 35-45 minutes, until cooked. Let cool slightly.

Melt the dark chocolate and pour into a piping bag. Pipe chocolate crosses onto the buns.

To serve(optional): Serve with whipped coconut cream. Whipped coconut cream - pop in a can of Coconut Cream in the freezer for 3 hours. Spoon out the thick white cream on top to a bowl. Add some icing sugar (optional) and beat with a hand held beater until the cream is fluffy.