Healthier Mince Pies
Who doesn’t love mince pies over the festive season?! And these dairy-free, gluten-free and vegan ones mean no one has to miss out! Part of the joy of this recipe is making your own mincemeat which is super easy and contains no refined sugar but still tastes absolutely divine.
- Contains Nuts
Ingredients
For the pastry
- 7oz buckwheat flour
- 1.75oz brown rice flour
- 1.75oz ground almonds
- 1 tsp cinnamon
- 1.75oz coconut sugar
- 1.75oz coconut oil, melted
- 4-5 tbsp almond milk
- Zest of 1 orange (optional)
For the mincemeat
- 7oz stewed apples (with no sugar)
- 1.4oz raisins
- 1.4oz chopped dates
- 1.4oz dried cranberries
- 2 tbsp maple syrup or coconut nectar
- Juice of 1 orange
- 2 tsp mixed spice
To dust
- Coconut milk powder
- Cranberry powder
Instructions
Step 1
Make the pastry: Place all of the ingredients into your Ninja Kitchen Nutri Ninja and pulse until a dough forms. Roll into a ball and wrap with clingfilm then place in the fridge to rest for 30 minutes.
Step 2
Meanwhile make the mincemeat: Place the dried fruit, nectar or syrup, orange juice and mixed spice in a pan and simmer for 10 minutes on a low heat, stirring occasionally, until the fruit is soft. Set aside and mix in the stewed apples. Leave to cool and keep in a kilner jar in the fridge (for up to 1 week) until needed.
Step 3
Preheat the oven to 170 degrees C. Remove the pastry from the fridge and roll out onto a floured surface. Cut out 6 large circles to fill a greased 6-hole muffin tin as your pie cases. Use the remaining dough to cut out mini Christmas tree shapes (or whatever other shapes you have) that will fit on top of your mince pies. Place these on a lined baking sheet.
Step 4
Bake the pie cases for 10 minutes, the small shapes will only need 4-5 minutes. Leave to cool.
Step 5
Once ready to serve, spoon some of the mincemeat filling into each pie and top with a shape. Dust over coconut milk powder through a sieve then some cranberry powder. Enjoy!