The countdown is on! We are in the final few days before Christmas and I am full of Christmas spirit. The house is decorated; the presents are wrapped; and the Christmas gatherings are in full swing! The only thing currently missing in my house is mince pies!
So this absolutely had to be rectified, and making these increased my Christmas spirit even more; especially with the smell of orange, ginger and cinnamon wafting through the house and the Pogues, Wham and Mariah Carey blasting on the speakers. Every time I need a Christmas pick-me-up in between the crazy festivities they have been my go-to. So much so they’ve also just about disappeared in 2 days (so much for taking us up to Christmas!).
These clean eating mince pies are jam packed full of Christmas flavours but are refined sugar free and gluten free, and have a vegan option. Before this year I must admit I’ve never really been a mince pie person but the thought of making my own festive filling made them much more appetising and I was not disappointed. These are fruity, spicy, sweet and delicious and highly recommend them to get yourself in the festive spirit.
Clean Eating Mince Pies
Serves: 12-15 Time: 1½ Hours Difficulty: Medium
- 300g of Buckwheat Flour + 1-2 Tbsp for lining the tin
- 250g of Ground Almonds
- 100g of Pitted Dates (Around 15 Dates) (Chopped)
- 4 Tbsp of Butter (or coconut Oil) + extra for greasing
- 2 Tsp of Vanilla Extract
- ½ Cup of Water
- 2 apples (Finely Chopped)
- 200g of Raisins
- 100g of Cranberries*
- Juice & Zest of 2 Oranges
- 1 Tsp of Cinnamon
- 1 Tsp of Ginger
- 1 Tsp of Vanilla
- 2 Tsp of Maple Syrup (or Honey)
- ½ Cup of Water
- 1 Tbsp of coconut sugar (Optional)
- To make the filling place all the ingredients into a pot and place on a low heat for around 30 minutes, stirring often until most of the liquid has reduced.
- Heat the oven to 180°C and grease a muffin tin with butter (or coconut oil) and a little flour.
- Add all the ingredients (except the water) to a food processor and blend until the ingredients are all broken down and mixed together.
- Slowly add the water until the pastry comes together and forms a ball (You may not need all the water).**
- Roll the mix out so it’s around ½ cm thick. Cut the pastry into circles and press them into the individual holes (ensuring you have around 1/3 of the pastry left). The pastry may rumble slightly when pressed into the tin but patch any holes with extra pastry.
- Cut the rest of the pastry into shapes such as stars.
- Add a tablespoon of the filling to the pasty case before placing the star on top.
- Sprinkle the tops with the coconut sugar and place in the oven for 23-25 minutes until the pastry is cooked and golden.
* I used fresh cranberries, but dried works too.
** You may need to do the dough in 2 batches depending on the size of your food processor.