Gluten free, vegan and refined sugar free mince pie recipe to get you feeling festive!
The pastry is made with buckwheat and almond flour and the mincemeat is simply fruit and spices, nothing else.
- 1 cup of buckwheat flour
- 1 cup of almond flour
- 100g coconut butter / vegan spread
- 1/2 cup of almond milk
- 3 small figs chopped
- 200g dried apricots chopped
- 100g raisins
- 100 g ground hazelnuts
- 40g flaked almonds
- 1 teaspoon mixed spice
- 2 heaped teaspoons cinnamon
- Rind and lemon juice from one lemon
- Rind 1/2 orange
- 1/2 teaspoon vanilla extract
- Water to mix
To make the mincemeat add all the ingredients to a large saucepan and cook over a low heat for about 30 mins adding water as you go until you get the right consistency (a thick sticky mixture).
For the pastry, add the flours and coconut butter or vegan spread to a food processor, blend slowly adding the milk until the pastry comes together.
Remove the pastry and place on a lightly floured surface. Lightly flour a rolling pin and carefully roll out the pastry until about 0.5cm thick. Use your desired cutters to cut out the bases then use a star cutter or slightly smaller base cutter to cut out the top.
Grease a mince pie baking tray/cupcake tray and carefully place the bases in, fill with the mincemeat, place the tops on and brush with milk alternative.
Cook in a preheated oven at 160 degrees C for 15-20 mins or until slightly brown.
Remove, cool and enjoy!
Merry Christmas and Stay Well!