P087

Caffè Latte Mince Pies

What Christmas is complete without a few mince pies to nibble on in the evening? These ones have a slight twist with the addition of a hint of deep coffee flavour.



Ingredients

  • 2 tbsp ground chia or flaxseeds + 4 tbsp water
  • 100g (3.5 oz) Caffe Latte Oats, or regular oats + 1 tsp ground coffee
  • 50g (1.7 oz) ground almonds
  • 60g (2 oz) spelt/buckwheat/plain flour
  • A pinch of salt
  • 2 tbsp melted coconut oil or vegan butter/margarine (plus extra for greasing)
  • 3 tbsp plant-based milk

For the filling:

  • 200g (7 oz) mixed dried fruits, chopped small if needed
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 1 tsp coffee or espresso powder
  • 75ml (2.5 fl oz) water
  • 10g (0.3 oz) ground almonds

Method

  1. Make the filling: add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. Simmer over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.
  2. Preheat the oven to 160°C fan/180°C/355°F/Gas 4 and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.
  3. Make the pastry: stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz the oats (and coffee, if using) to a fine flour and add to a bowl with the ground almonds, flour and salt. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Bring to a dough.
  4. Tip the dough onto a lightly floured surface and roll out to ½ cm thick. Cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.
  5. Gently place each round base into the greased cupcake holes, fill with 1 heaped teaspoon of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine and bake for 18-20 minutes, until golden brown and crisping on top.
  6. Allow to cool and lift gently out of the tins. Serve dusted with icing sugar.

Recipe by Amy Lanza, Nourishing Amy with Great Porridge Co, nourishingamy.com