Healthier Crumble Topped Mince Pies
This bread contains no grains, so is gluten-free and low in carbohydrates / sugars.
It is rich in quality protein and healthy fats.
For a balanced meal, combine with a rainbow of vegetables, perhaps with a homemade
soup or brightly coloured salad.
A healthier, gluten free alternative to a festive favourite!
Don't be put off by the longer list of ingredients, these moreish mince pies are worth it!
For the almond pastry:
180g ground almonds
20g arrowroot powder
1tbs coconut sugar
15g butter or coconut oil softened
Zest of one orange
I medium egg
Pinch of sea salt
¼tsp bicarbonate of soda
For the crumble topping:
25g flaked almonds
25g ground almonds
25g coconut sugar
25g melted butter
½tsp ground cinnamon
For the mincemeat:
200g dried apricots chopped
150g dried figs chopped
100g dried cranberries
100g dried goji berries
4 dessert apples peeled and diced
Juice and finely grated zest of 2 lemons
Juice and finely grated zest of 2 oranges
100g coconut sugar
100g butter or coconut oil
1tbs mixed spice
1tbs ground cinnamon
1tsp ground cloves
1tsp grated nutmeg
75ml brandy, Cointreau or rum (optional)
You can make this beforehand. If you add the alcohol it will keep for a year, otherwise store in the fridge for up to 6 weeks.
Place all of the ingredients except the alcohol into a large sauce and warm over a medium heat for about 10 minutes. The butter or coconut oil needs to melt through and the fruit will plump up a little.
Stir well to mix all the ingredients and leave to cool.
Stir in the alcohol and pack into 2 x 500g sterilised Kilner jars.
Preheat the oven to 170℃ / gas mark 3
Place all the ingredients except the butter and egg into a food processor
Whiz for 30 seconds to combine
Add the butter and egg and whiz again until it sticks together to form a dough
Lift the dough out and form a ball
Place in the fridge while you make the crumble topping
Place everything in a small bowl and mix thoroughly until combined
Making the pies:
Take the dough from the fridge and roll out between 2 sheets of greaseproof paper to 2-3mm thickness
Cut circles to fit the diameter of your patty tins
Carefully lift each cycle and press into the tin
Bake the pastry cases in the oven for 4 minutes before filling them to avoid a soggy bottom :-))
Take them out of the oven and fill each generally with mincemeat
Top each with a heaped teaspoon of crumble topping
Bake for 10 minutes
Allow to cool in the tins
They will keep in the fridge for 3-4 days and freeze for up to a month
Tip: Make a double batch and have some in the freezer for when unexpected visitors turn up!