Preheat your oven to 180c and line a muffin tin with large muffin cases
In a large bowl mix the almond meal, coconut flour, nutmeg, cinnamon, ginger, cloves and orange zest in a bowl
Melt the coconut oil and the rice malt syrup together. Let it cool slightly so it doesn’t cook the eggs
Add the eggs to the flour mixture and mix well. Add the coconut oil mixture into the batter and mix to combine. Add the cacao nibs and mix until well combined. The mixture should be doughy. Spoon the mixture into the muffin cases.
To make the crosses, place the flours in a small bowl and gradually add 1 teaspoon of water until a thick, white paste forms. Put the paste into a piping bag (or snap-lock bag and cut the corner) and pipe a cross on top of each bun.