We are feeling very festive and hope you are too! We think this has got to be one of the best mince pie recipes ever! Created by the very clever Emma from The Nourished Coeliac these really are super delicious. You can make the cases and fill with your own filling, or make the fresh mincemeat filling yourself – and the good news is that these are gluten-free, vegan, paleo and even low FODMAP and AIP compliant and low sugar, so just about everyone can enjoy them!
1 1/2 cups of sifter tiger nut powder
1/2 cup arrowroot powder
1/4 cup coconut oil
1/4 cup ice cold water
a pinch Himalyan salt
1/2 tsp cinnamon
1/2 tbsp maple syrup
2 cups diced rhubarb
1 cup dried blueberries
1/2 cup dried cranberries
1/2 cup fresh cranberries
zest of 2 oranges
juice of 1 1/2 oranges
1 tsp mace
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1 heaped tbsp coconut oil
3 tbsp of maple syrup
1/2 cup sifted tiger nut powder
2 tbsp coconut oil
1 tbsp maple syrup
1/4 cup plus 1 spoon of tiger nut milk
1 tsp cinnamon
If making your own, add all the mincemeat ingredients to s large saucepan and heat on a medium-low setting. Simmer gently for 35 minutes stirring regularly.
Once the fruit has softened and the liquid reduced you will be left with a jammy mincemeat mixture.
While the mincemeat is cooking make the pastry. Sift dry ingredients together in a bow, and add the maple syrup and coconut oil.
combine using hands, and then add a little water at a time until you have a malleable dough. Wrap in clingfilm and chill for 15 minutes.
Preheat oven to 200 degrees/180 fan/gas mark 6.
Take the dough and take 1/3 and leave to the side. With the remaining two-thirds pinch off a tablespoon sized ball and flatten to 4cms thick.
Place into a baking tray to form the base. Then prick with a fork and cook in the oven for 8 minutes.
Place the remaining dough onto greaseproof paper, flatten and cut out to make the pie lids using a cookie cutter – your chance to get creative!
Take pie bases out of oven and fill with the mincemeat mixture. Then carefully top with the pie lids.
The dough is crumbly and you will need to pick up the lids with the baking paper and turn out onto the mince pie.
Then bake in the oven for 20 minutes or so until golden. Leave to cool slightly.
To make the butter simply process the tiger nut powder and coconut oil until you have a smooth paste.
Add the maple syrup and cinnamon and blend again, slowly adding the milk a little at a time.
Transfer to a bowl and chill in the fridge for 15 minutes. Give it a good stir, and return to the fridge until needed.
When ready simply dollop onto the warm mince pies and enjoy!