It wouldn’t be Christmas without a mince pie or two. But as with so many festive treats, mince pies come with a nasty nutritional profile, not any more! These little Christmas desserts are not only delicious but nutritiously balanced. Made with mostly dried fruit and buckwheat flour. This is a recipe you wont want to miss this Christmas! Vegan Mince Pies.
Preparation time 30 minutes
Cooking time 20 minutes
- 200g of buckwheat or spelt flour
- 100g of coconut oil
- 5tbsp. of honey
- ½tsp. of cinnamon
- ¼tsp. of ginger
- Pinch of pink Himalayan rock salt.
- For the filling:
- 120g of raisins or mixed dried berries
- 3 medjool dates
- ½ an orange, juice & zest
- 1tsp. of coconut oil
- 1tsp. of cinnamon
- ½tsp. of ginger
- A few grates of nutmeg
- Enough water to cover contents of saucepan
- 1tsp. of lucuma, maca or baobab powder (optional)
- Start by making the cases. Add the Flour, spices, honey, salt & melted coconut oil to your food processor and blitz until the mixture starts to come together.
- Remove from the food processor scraping all the contents into a freezer/sandwich bag.
- Pop this into the freezer for 30 minutes.
- Now lets make the lovely winter spiced fruit filling.
- Add your dried fruit, coconut oil, spices and superfood powder (if using) to a small saucepan. Chop your dates into small chunks and add to the pan.
- Grate and juice your orange then add to the saucepan, along with enough water to just cover the contents of the pan.
- Turn the hob on to a medium heat and cover. Leave to simmer until all the water has been absorbed and evaporated (usually 15-20 minutes depending on how much water was added). When the mince meat is done remove from the hob.
- Remove your pastry from the freezer and pop back into the food processor. The freezing process will make our mince pie pastry wonderfully light and crumbly.
- Blitz for just a few seconds then remove and using your hands, roll the pastry into a ball.
- Lightly cover your work surface and rolling pin in flour and roll out your pastry until it is roughly 4mm thick or half the width of your index finger.
- Using a pastry cutter, cut the pastry into disks and add to a greased cupcake baking tray.
- Collect the unused pastry and roll out to make your heart shaped toppings.
- Fill the cases with your mince meat, cover with your pastry topping and pop into the oven at 180 degrees Celsius for 20 minutes or until golden.
To serve, I suggest dusting with a sprinkle of cinnamon from a height. You guys can feel free to top with cream or ice cream if you wish but I will reframe from such indulgences. If you would like a healthier alternative add 1/2 a can of coconut cream to a bowl with a touch of vanilla essence and beat using an electric whisk. The result is a wonderfully light cream perfect to top your freshly baked mince pies.
Happy eating and I hope you all have a fantastic Christmas. Jon