An incredible recipe for the perfect gluten, grain, dairy and sugar free mince pies. This recipe uses the most amazing gluten and dairy free pastry I have ever made, and the filling is a unique caramelly take on traditional mince meat. I was never a fan of mince pies growing up and always hated sultanas or currents in anything, picking them out excruciatingly from anything I found them in. This recipe doesn’t use conventional, high sugar dried fruits, but instead combines antioxidant rich super foods such as goji berries and dates with fresh blueberries. The dates make the texture of the filling incredibly caramelly, and the berries release a delicious flavour into the mixture which is absorbed by all of the other fruits as they cook.
+ Get ahead of yourself and make the dough now, which you can freeze or which will last in the fridge for a couple of days before you need to cook it.
Makes 18 (base and top)
For the Crust
250g Buckwheat Flour
50g Ground Almonds
4 Tablespoons Coconut Oil, room temperature
Pinch of Himalayan Pink Salt
2 Tablespoons Creamed Coconut Bar, melted (not essential, but delicious)
4 Tablespoons Agave, Date Syrup or Maple Syrup
1/2 teaspoon Bicarbonate Soda
For the Filling
4 Apricots, chopped
1 Tablespoon Vanilla Powder, Extract or Fresh Seeds
6 Dates, pitted and chopped
1/2 Green Apple, chopped
30g Goji Berries, optional
125g Fresh Blueberries
Handful Dried Blueberries, optional (can substitute for other dried fruit)
The Juice of half a Fresh Orange (and zest - optional)
1 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Nutmeg
1 Tablespoon Cinnamon
1 Teaspoon Mixed Spice
1/2 Teaspoon Tumeric
1 Teaspoon Fresh Grated Ginger or Ground Ginger
1-2 Tablespoons Chia Seeds
3 Tablespoons Coconut Oil
1/4 Cup Water
1 Teaspoon Maca or Ginseng, optional
Preheat the oven to 160c. Grease a muffin tin with a little coconut oil.
For the crust, place all of the ingredients but only half of the flour at this point, into a food processor or high speed blender. (To melt the bar of creamed coconut, simply fill a bowl with boiling water and place the sealed bar inside. Let it sit until the water has cooled enough for you to put your hands in it and then massage the bar to quicken up the melting process. Once melted, snip the corner with some scissors and measure out two tablespoons). If using a blender, add the wet ingredients first so the flour doesn’t clump around the blade, and blend on a high speed for 20-30 seconds. If the mixture isn’t completely smooth this doesn’t matter, just make sure the coconut oil is more or less combined. Transfer to a bowl and continue to mix the mixture, adding the remaining flour, until it is completely combined. Add a little more flour if it seems too sticky and wet, or a little more agave if it is too dry. Knead and fold the dough over itself on a floured surface, using the warmth of your hands to melt any small lumps of coconut oil that might remain. Roll the dough out until it is about 3mm thick. This pastry is easiest to work with freshly made and warmer rather than colder, so there is no need to store it in the fridge. The pastry is also a slightly unusual texture, both dry and doughy at the same time, so i find the best way to roll it out without it crumbling/breaking/sticking to the surface is to press down with the rolling pin, rather than just rolling and dragging. Work with it gently. Use a round cookie cutter to make you individual crusts, and use a thin, wide, sharp knife to separate the dough discs if they have become slightly stuck to the surface. Lay each circle into the muffin tin. Leave the leftover dough for the toppings. Bake for 6-8 minutes until the crusts begin to brown, but aren’t cooked through. Whilst they cook, prepare the filling.
For the filling, simply place all of the ingredients apart from the chia seeds into a medium saucepan on a low-medium heat. Stir constantly and burst the blueberries with the back of a wooden spoon. Simmer for 20-30 minutes, and add the chia seeds just before you take the mixture off of the heat. Take a tablespoon and fill each pre-baked crust.
Roll out the remainder of your dough and use a cookie cutter (a star, a christmas tree or holly leaves work well but you can use a round one to make a sealed pie). Take each shape and arrange it on top of the mince mixture. Return to the oven and bake for a further 10-12 minutes, until the pastry is turning a golden brown.
To serve, dust with buckwheat flour or ground desiccated coconut, and serve with coconut cream, runny almond cream or with an extra dollop of mince meat if you have some left over.
'SINGLE' ALMOND CREAM
1 Cup Soaked Almonds (or cashews, macadamia and brazil nut work well too)
1/3 Cup Water
Himalayan Pink Salt, optional
Simply blend the almonds and water together on a high speed for 2-3 minutes, until smooth. Pour the mixture through a fine sieve or, even better if you have one, through a nut milk bag or jam strainer. Return the strained mixture to the blender and add your flavours or sweetener of choice, if using. If the mixture is too thick for you, add a little more water to thin it. Blend again and then transfer to a serving jug. Pour over warm or cold puddings, over your breakfast or even into savoury dishes.
GINGER COCONUT WHIPPED CREAM
1 Tin Coconut Milk
1/2 Teaspoon Vanilla
1/2 Teaspoon Fresh Grated Ginger or Ground Ginger
1/2 Teaspoon Agave or Date Syrup
Simply add all of the ingredients to a blender and blend until smooth - this will only take a few seconds. Transfer into a jar or container and set in the fridge for 1-2 hours until ready to serve