Mince pies are such a traditional Christmas treat – no doubt they’ll be served at every house you visit, every shop you pop into and I’d be very surprised if you’ve not had one in the last couple of days!
These mince pies are so easy to make, are healthy and yet still taste so delicious. They’re full of easy-to-find nutrient dense ingredients and make surprisingly little mess (always a bonus at this time of year)! You’ve got every allergen covered as they’re gluten free, egg free, vegan and dairy free too!
For the Tart:
- 350g medjool dates (or another type of date, soaked in boiling water for an hour)
- 250g ground almonds
- 50g quinoa flour (can subsitute any type of flour instead eg. wholemeal flour, brown rice flour etc)
- 5 tbsp coconut oil
- 3 tbsp water
For the Mincemeat Filling:
- 200g diced apple
- 180g sultanas
- 100g dried cranberries
- Juice and zest of 2 large oranges
- 1 tsp mixed spice
- 1 tsp cinnamon
- Icing Sugar (I used Sukrin)
- Preheat the oven to 180°C.
- Place all the mincemeat ingredients in a pan on the hob and gently simmer for 15-20 minutes.
- Whilst the mincemeat is simmering, add all the tart ingredients into a strong food processor and pulse until a dough forms.
- Bring the dough together with your hands and roll out on a flat surface to about 5mm in thickness. Use a cutter to cut out 24 circles, and 24 small stars.
- Grease a muffin tray with coconut oil and gently press in the tart circles so that they fill the tray. Bake for 10 minutes.
- Remove these from the oven and scoop tablespoons of mincemeat into the tart cases. Add a star to the top of each mince pie. Bake again for another 10-12 minutes until the mince pie is golden.
- Allow to cool before removing from the tray (they will harden as they cool).
- Sprinkle with icing sugar and enjoy (not all at once!).