Healthier Mince Pies
Keen to make some gluten-free and vegan-friendly healthier mince pies? This recipe from The Wholefood Warrior is the perfect combo of crunchy pie and juicy fruit for the ultimate festive favourite.
For the pastry:
- 150g ground almonds
- 25g Munchy Seeds Salted Caramel
- 2 tbsp agave
- 50g of gluten-free flour
- 40g coconut oil
- ¼ tsp baking powder
- A pinch of sea salt
For the filling:
- 2 apples (approximately 150g), coarsely grated and the core discarded 150g mix of sultanas, cranberries and raisins
- Juice of one orange, zest ¼ orange
- ½ tsp each mixed spice & cinnamon
- ¼ tsp ground ginger
- Put the seeds in a blender or food processor and blend to a flour-like consistency.
- Melt the coconut oil on a low heat then combine with the ground almonds, seed flour, gluten-free flour, agave, baking powder and sea salt. Squish together to form a large dough ball then divide into 8 smaller balls and chill in the fridge while the filling is made.
- For the filling, put all of the ingredients in a small saucepan and cook on a low heat with the lid on for 20-30 minutes until the apples are fully cooked and mushy. Set aside to cool.
- Preheat the oven to 180°C/350°F/Gas 4. To make the mince pies, place a dough ball between 2 sheets of cling film and roll out it as thin as you are able. The dough is crumbly so don’t worry if some of them fall apart, you can squish the leftover dough together and roll it out again.
- Once rolled out, place the dough into a fairy cake tin (a smaller muffin/cupcake tin) and press it in with your fingers. Any holes can be patched up with a small amount of dough pretty easily.
- Place a tablespoon of the filling mixture in the middle then form a lid with another piece of rolled out dough. Pinch the edges to seal and remove any excess dough mixture (either with your fingers or using a knife). Repeat until all of the dough and filling mixture is used up.
- Bake in the oven for 15 minutes. Owing to the nature of the ingredients, these mince pies are much darker than your usual shop-bought ones so don’t be alarmed. They should be a toasted colour as opposed to white. Allow the mince pies to cool in the tin for 5 minutes or so then twist from the edges until they are loose. Remove from the tin and cool on a rack. Best eaten fresh, but these healthier mince pies do keep well for up to 3 days.
Recipe and images courtesy of Munchy Seeds