Here I give you a classic mince pie recipe with a twist. Take your ordinary shop bought mince pie, swap out a few ingredients and I give you a gluten free, refined sugar free, healthy mince pie! It tastes so delicious and so similar to the original you won’t even miss the old ones. The rich, fruity centre with all the spices and apple will fill your kitchen with the most christmassy, delicious aroma and get you into the christmas spirit in no time.
This recipe requires no sugar at all…not even unrefined sugar. Only natural sugars that occur in the fruit and the sweetness from the cinnamon sweetens these little beauties. Because they are made with butter they aren’t dairy free, but if you substitute the dairy butter for a non-dairy alternative or coconut oil you would get the same result.
Give it a go for yourself and let me know if you try making them by tagging me on Instagram or leaving a comment below!
These quantities will yield at least 20-25 mince pies, but you may have some left over mince meat which can be stored in an airtight container in the fridge for up to a week. Try adding to your porridge for christmassy twist in the morning…or just make more mince pies!!
- 300g Peeled and finely chopped apple
- 300g Raisins/Dried Fruit mix
- 100g Finely chopped apricots
- 1tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- Juice and peel (finely chopped) of 1 Orange
- Splash of Water
- 250g Oat Flour (Just pulse the same amount of oats in your food processor until it resembles a flour)
- 100g Ground Almonds
- 1 Egg
- 125g Butter (cubed and at room temp)
- Preheat the oven to 180 degrees
- Place the apples into a pan on a medium heat with a splash of cold water and leave to cook down for about 10 mins – stirring occasionally.
- Once the apple puree has no lumps and is all smooth remove from the heat and allow to cool slightly before adding all the other ingredients.
- Stir together and set aside whilst you make the pastry.
- Add the flour and ground almonds to the blender and whizz until combined.
- Then add the cubed butter and pulse for about 30 seconds.
- Add the egg and continue pulsing until all the ingredients have come together to form a dough.
- Wrap the pastry in cling film and refrigerate for 10 mins.
- Roll the pastry out between two pieces of clingfilm, until it is about 1cm thick.
- Cut out larger circles and place them into a pre-greased mince pie tray, adding a dollop of filling and then covering with a slightly smaller circle of pastry or a little pastry star.
- Repeat the process until you have used all the pastry.
- Cook in the oven for about 20 mins or until they started to turn golden.
Leave to cool, if you can resist, and enjoy!