Think Christmas, think Mince Pies. Just because you are eating clean, it doesn’t mean that these traditional treats are off the menu this year! These little parcels are loaded with goodness, each bite is light and delicate and won’t leave you feeling weighed down or sluggish.
Pastry making can be difficult at the best of times, however I think I’ve nailed it with this recipe. A mixture of your favourite gluten free flour, ground almonds, dates, vanilla and coconut oil bind together to create a crispy, nutty pastry which is especially delicious when sprinkled with coconut sugar.
Christmas is the best time of year to stock up on spices and get creative in the kitchen. Did you know that the original mince pies were actually made with a blend of shredded meat, dried fruit and spices? Thankfully, the inclusion of meat in this dessert has now disappeared however the classic spices remain the same; cinnamon and nutmeg have been used since the Victorian times and there is no beating this festive combo! I have also used a little tummy-loving ginger, orange and cranberries for a real depth of flavour which is hard to beat.
Going to a Christmas dinner party? Make a batch of these as a gift for your host! Guaranteed brownie points and this will ensure you are not tempted by any nasty treats after dinner.
For the mince pie filling:
For the pastry:
Preheat the oven to 150°C
To make the filling:
To make the pastry:
Images: Holly Clark Photography