Serves 16 | Gluten-free | Dairy free | Vegan
Chef Louisa has taken the classic Christmas treat and given them a Mindful twist, inspired by Amelia Freer. Enjoy our recipe for Gluten-free, dairy free, vegan mince pies!
Ingredients:
For the mince meat
- 400g dried mixed fruit
- 75g dried cranberries
- Juice from 4 clementines
- Juice and grated zest of 1 orange
- 1 apple, grated
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tbsp coconut oil
For the pastry
- 300g gluten-free plain flour
- 200g coconut oil (at room temperature, rather than liquid)
- 50g ground almonds
- 150ml cold water
Method:
- To make the mincemeat, place all the ingredients into a saucepan and simmer on a low-medium heat for 20 mins until the mix is sticky and there is no liquid left. Transfer to a bowl to cool.
- Preheat the oven to 180C / gas mark 4. Place all pastry ingredients into a food processor, breaking up the coconut oil into small pieces before you add in and then pulse all until it begins to stick together and form a dough.
- Remove from the food processor and form into a big ball of dough. If you have time, place in the fridge for 20-30 mins before rolling.
- Place on a clean work surface and sprinkle over a little flour. Using a rolling pin, roll into 1/2 cm thick, and using a cutter (you can use the top of a glass or ramekin which is a similar size if you don’t have a cutter) make 16 rounds.
- Leave some leftover pastry to form the tops of the mince pies - you're choice, you could do Merry Christmas like us!
- Lightly oil a 12 hole cake tin. Place the pastry rounds into the baking tin, gently push in. Spoon in 2 tsp of mince into each round, and top with the pastry decorations. Place in the oven for 20 mins until turning golden.
Looking for quick, nutritious meals? Check out our Gluten Free Ready Meals today.
