Preheat oven to 175C.
Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.
Sift arrowroot and bicarb (baking soda) into bowl. Add almond meal and salt and mix well. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly. Add eggs, soaked chia seeds and apple cider vinegar. Combine everything well until there are no lumps (about 1 minute of whisking).
Don't be tempted to add any liquid - the mix is meant to be thick.
Add chopped fruit, spices, water and olive oil when you add the eggs, soaked seeds and apple cider vinegar. Combine everything well using a whisk making sure there are no lumpy bits of almond meal or arrowroot.
For hot crossed buns, add the mix to a muffin or cupcake baking tray lined with papers. To make the crosses, mix the egg white and desiccated coconut together to a not too runny consistency and spoon it onto the wet bread mix before placing in the oven.
Bake for 25 - 30 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch
Remove bread from the oven and turn out onto a cooling rack. Enjoy.
For a complete list of stockists of gluten free grain free - food we love and the bake@home range, visit www.glutenfreegrainfree.com.au