Mince Pies
This mince pie recipe is a twist on the classic recipe, using an almond and date mixture for the crust. A delicious gluten free festive treat!
- 1 h 10 min
- Moderate
- 12 Portions
Ingredients
Filling:
Apples 125 g
Vanilla Essence 5 ml
Orange Juice 150 ml
Raisins 50 g
Sultanas 50 g
Cranberries 50 g
Cinnamon 1 g
Ground Cloves 0.5 g
Crust:
Ground Almonds 200 g
Dates 100 g
Water 10 ml
Coconut Oil 20 ml
Desiccated Coconut 20 g
Instructions
1. Preheat oven to 180C.
To make the mince:
2. Chop the apples into small pieces and put them into a saucepan. To the saucepan add the vanilla and the remaining mince ingredients.
3. On a low to medium heat simmer for 25-30 minutes, until the apples are soft.
To make the crust:
4. Put all the ingredients in a food processor and blend until well combined. Flour a surface and empty the crust out, roll the mix to approx. 0.5cm thickness.
5. Grease muffin tins and mould the crust dough into each individual tin, cutting off the excess crust. Place in the oven for 8-10 minutes until they begin to turn golden brown.
6. With any remaining crust mixture you can cut decorative shapes for the top of the pies. Pop these in the oven on a lined baking tray.
7. Once golden brown in colour, remove from the oven and add as much mince as desired to each individual tin, top the mince with decorative shape and put back in the oven for a further 8-10 minutes.
8. Remove mince pies from the oven, allow to cool and enjoy!
