Christmas Fruit Mince Pies by Beginner Yogi
These little beauties blew me away, I’ll admit I cut one in half to taste test – fully intending not to ruin my appetite before dinner but I had no chance of saving the other half for later!
The fruit mince pies are gluten, dairy, sugar and grain free making them a great way to choose a healthier option over the festive season. This recipe will make approx 8 pies (in a standard size muffin tray)
280 grams of ground almonds
1 egg lightly beaten
1 tsp honey or rice malt syrup
1/4 cup coconut oil
pinch of salt
1 tsp of vanilla extract (optional)
My opinion is that the fruit mince can really be made up of what ever dried fruits are in the pantry. I had goji berries and apricots and so this is what I used but you can easily sub for cranberries, figs or anything else lurking in the dark corner of the pantry!
1/2 green apple
1/2 cup raisins or sultanas
1/2 cup mixed dried fruits (I used apricots, goji berries and a medjool date)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
5 cloves or 1/4 tsp ground cloves
2 oranges (one for zest and both for the juice, you can also use apple juice)
1 tsp of vanilla extract or 1 vanilla bean
LET’S DO IT!
Finely chop the apple and dried fruits and add to a saucepan with the rest of the fruit mince ingredients. Place a lid on the saucepan and cook over a gentle heat for approx 40 mins or once the fruit is plump. Stir regularly and top up the liquid if needed.
Place all the ingredients for the base in a bowl and mix into a ball. Begin rolling out small sections flat and then press into your greased (I use coconut oil) muffin tray. I used a little bit of coconut flour while rolling out the base mix, make sure you leave some for the lid/tops of the pies! Place the bases in the oven for approx 7 mins or until 3/4 cooked.
Remove from oven once done and set aside. You can also let the fruit mince sit to one side. Roll out the remaining base mix for the pie lids or what ever shapes you decide to use on top.
Spoon the fruit mince into the pie bases and gently place the lids on top, brush with a little left over egg or coconut oil if it tickles your fancy. Bake for a further 10-15 mins.
Let pies cool slightly and enjoy! YUM!