Almond flour mince pies


A healthier spin on the humble mince pie!

COOK: 1 hour



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For the pastry

  • Ground almonds, (300 g)

  • 4 tablespoons of water

  • 4 tablespoons of coconut oil, (56 g)

  • 20 medjool dates, 300 grams (300 g)

For the filling

  • 2 apples (200g)

  • 1 teaspoon of cinnamon

  • 100g dried cranberries

  • The juice of 2 oranges

  • 100g sultanas

  • 100g raisins

  • 1 teaspoon of ginger

Per serving

kcal 344 kcal

Protein 6.4g

Carbs 48g

Fat 17.4g


Start by making the mince. Chop the apples into small pieces (discarding the core) and place them into a saucepan.

Slice the vanilla pod in half and scrape the seeds into the pan. Then add in all the remaining ingredients and stir it together.

Let the mince simmer for about 30 minutes, until the apples are nice and soft

While the mince cooks make the crust. Place all the crust ingredients together in a food processor and blend for a minute or so until everything has mixed together and the dates are totally broken down. Then sprinkle flour over a surface and roll the mix out so that it’s about half a cm thick.

Heat the oven to 180C

Grease muffin tins with coconut oil and place the pastry into the tin. Press down and mould it into the individual tins, once you’ve done this cut the remaining mixture into shapes, these will go on top of the pies. Then place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown – at which point take them out and allow them to cool while the mince mix finishes cooking

Once the mince has cooked start assembling the pies. Simply add two heaped teaspoons of mince into each pie before placing a star over the middle of the mince. Bake the pies again for 8 minutes

Once they’ve baked leave for twenty minutes to cool and finish setting before enjoying!