Our mince pies are excellent for a Christmas gathering, dairy, gluten, egg and soy free and also vegan, they cater for (nearly!) everyone!
The mince pies use a very simple pastry that can be used for so many sweet recipes. It’s more delicate than regular pastry and can also burn quickly in the oven… so treat it carefully and you’ll be fine!
Why not try making your own festive mincemeat filling too…. this mincemeat recipe is so easy to blend together using cranberries or goji berries for a sightly different twist. Make a big batch and keep in the fridge to top desserts and porridge throughout the season!
Ingredients for the pies:
- 1 cup blanched ground almond flour
- 1/2 cup extra fine almond flour
- 2 Tbsp melted coconut oil
- 1 Tbsp ground chia plus 2 tbs hot water
- 1 Tbsp coconut syrup
-Mix the blanched ground almond flour and fine almond flour/powder together then add the wet ingredients to the mix to form a dough. It should be sticky enough to hold together but not too sticky it won’t roll out, dust with extra fine almond flour/powder if needed.
-Roll out onto a dusted parchment paper to approx. 3mm thick and cut circles for the bottoms and shaped tops as desired.
-Very carefully and loosely press the circular bottoms into pie trays (they may crack if you are not careful- patch with extra dough if needed). Fill the cases with mincemeat and lay the pastry top over. Glaze with your choice of milk (or egg) if desired and sprinkle with extra coconut sugar or mixed spice.
-Bake at 160C for approx 10 minutes, watch carefully for burning as the edges will go brown very quickly.
Ingredients for mincemeat:
- 1 cup raisins
- 1 cup dried cranberries/goji berries
- 1 cup sultanas
- ½ cup coarsely ground dates
- 1/3 cup whole blanched almonds
- 2 small-medium apples
- Rind of one orange or 1/2 tsp of our freeze dried orange powder
- Rind of one lemon
- 1 Tbsp extra fine almond flour
- 1 tsp cinnamon
- ½ tsp nutmeg
-Peel and core the apples and chop into quarters. Chop the dates in a food processor to get a course meal. Add all the ingredients and process until you have a sticky chunky mixture. I added a tbs of fine almond flour/powder to absorb a little of the liquid and help bind the mix together but this is not a necessity.
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