Mince Pies that are gluten free, dairy free and healthy – Impossible? Can’t be done? Well these beauties are our treat for the Christmas menu and we think they are a perfect end to Christmas Lunch. Dried fruit in our diet is beneficial as it is high in fibre and anti-oxidants. But remember these are a treat.
Makes 12 Mince Pies
For the Crust
400g ground almonds
6 tblspn of coconut oil
4 tblspn of water
20 medjool dates (pitted)
For the Mince Filling
1 vanilla pod
100g dried cranberries
Juice of 2 oranges
1 tbspn coconut oil
1 tspn cinnamon
1 tspn ginger
- Peel and core the pears, chop in to small chunks and place in a pan.
- Slice the vanilla pod vertically and scrape out the seeds and place in the pan.
- Add the remaining mince ingredients and stir well. Then gently simmer for 15-20 minutes or until the pears are soft but keeping their shape.
- Preheat the oven to 180 degrees Celsius.
- Whilst the mince is cooking make the crust, place all the ingredients in to a food processor and mix till the dates are broken down and all the ingredients are mixed together well.
- Sprinkle some flour on a flat surface and roll the mixture out so that’s it about 3-5mm thick. Using a pastry cutter, cut out bases.
- Grease muffin tins with a little coconut oil and carefully mould the base in to each tray, the remaining crust mix can be used for the tops – you can use a disc shape or star shape cutter
- Place the muffin tray in the oven and let the crusts bake for 8 mins. Remove tin, by now your mince filling should be cooked too. Simply add 2 teaspoons of mixture per pie, then add the star or disc. If you use a disc, ensure base and lid are crimped together so that the pies are sealed.
- Return to over, and bake for a further 8 minutes.
- Remove from oven and leave for 20 minutes to cool and finish setting.
- We finish our mince pies with a light sprinkling of coconut flour, then pipe a little orange cream, (which is our cashew cream flavoured with orange juice) and a little orange zest.