I spy with my little eye a mouth-watering bite sized mince pie!
I cannot believe it is only 3 weeks until Christmas!!! Although I’m definitely a summer person, I do love Christmas; the traditions, the music, the gifts and of course the food.
Talking of food, it can be hard to cater to the whole family especially when someone (like moi) has specific dietary needs (gluten free, dairy free, refined sugar free, vegan etc) so it’s great when a classic crowd pleaser, like a mince pie, can be adapted to cater to all, without compromising on taste.
Yup, theses tasty mini raspberry and orange mince pies are:
- Dairy free
- Gluten free
- Refined sugar free
And honestly taste and smell like Christmas. 🎄
For the ‘pastry’
1 ¼ cup gluten free oats
½ cup almond meal
1 tbsp ground flax
1 ½ tbsp coconut sugar
3 tbsp coconut oil
3 tbsp water
For the mince filling
¼ cup dates
¼ cup currants
¼ cup frozen raspberries
1 tsp ground flax or chia seeds
1 tsp mixed spice
Juice and zest of an orange
- Add the oats to a blender and blend until you have a fine powder.
- Add the rest of the base ingredients and blend until the ingredients come together. You may need to add a little more water/oil if it’s too crumbly.
- Put about a ¼ of the pastry to the side for the top of the mince pies.
- Lightly grease your pastry/tart/mince pie tins with a little coconut oil.
- Separate the rest of the pastry into your tins and press firmly into the bottom.
- Place the tins in the fridge whilst you make the filling.
- Blend all the filling ingredients.
- Get your bases out the fridge and spoon the filling into them, right to the top.
- Place the mince pies into the freezer for about 30 minutes.
- Flatten out your left-over pastry and either: cut strips, circles or stars for the top of your mince pies.
- Once the filling has set, place your pastry lids or decoration on top.
- Store in the fridge or freeze and defrost at your convenience.
Hap-pie Christmas, hope you’re filling full of joy (and mince pies) x
P.s these go exceptionally well with a couple of squares of melted raw chocolate and a cup of ginger or cinnamon tea.