If you are going to spend hours out on an ice cold trail you are going to need something warming to come into. The siren call of a mug of cinnamon tea and a couple of these rock buns call me home from the biting winds of the South Downs.
The recipe is adapted from 1066 Cake Stand, a vegan cake shop from Hastings, East Sussex. I can’t recommend their cookbook highly enough.
Makes 15
225g self raising flour
1 tsp cinnamon
125g dairy and trans fat free spread
1 tbsp rapeseed (canola) oil
80g brown sugar
90g flaked almonds
90g chopped glace cherries
3 tbsp soy milk
Heat the oven to 200oC and line a couple of baking sheets
Rub the spread into the flour and cinnamon until it resembles bread crumbs.
Stir in the oil and then the cherries and almonds. Stir in the sugar.
Add the soy milk and mix to bind it together.
Pick up a piece that fits in the palm of your hand and roughly shape into a disc, keep in knobbly. Sprinkle on a little sugar if you are feeling naughty but nice.
Place on the baking sheet and bake for 15 min until just turning golden.
Go for a long run and then eat 
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These look good . . . look forward to giving them a go.
Glad you like it. Let me know how they work out for you.