Almond flour mince pies
A healthier spin on the humble mince pie!
COOK: 1 hour
SERVINGS : 12
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
1 teaspoon of ginger
kcal 344 kcal
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!