Happy beginning of December, aka CHRISTMAS MONTH!
The festivities are in full swing – I’ve put up the Christmas tree & decorations, umpteen amounts of hot chocolate and gingerbread lattes have been consumed and Christmas music has been playing at the gym. It’s safe to say life is pretty good at the moment!
These mince pies have certainly helped put me in a festive mood – I may have consumed more than my fair share, but when they’re healthy and taste this good, who really cares?! With an oat & almond base; these mince pies have a sweet and nutty flavour and the most buttery, delicious texture! They’re quite delicate when they come out of the oven, so make sure you leave them to cool completely before taking them out of the baking tray – resist the temptation to eat them hot and you’ll thank me later!
1 1/2 cup GF oats (150g)
1 cup ground almonds (120g)
1 tsp cinnamon
6 medjool dates, pitted
3 tbsp coconut oil, room temperature
2 cup chopped apples (235g)
1 cup raisins/sultanas (150g)
2/3 cup dried cranberries (80g)
1/2 orange zest
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
3/4 cup apple juice (180ml) – add more if needed
- Preheat your oven to 180C/365F/gas mark 4 and grease a muffin tray with coconut oil (unless you have a silicone one).
- Start by making your mincemeat. Cut the apples into cubes (leaving the skin on) and place in a medium size pan with the dried fruit, spices and apple juice, stirring everything together.
- Cover the pot and simmer for 30 mins, making sure you stir occasionally. If the liquid has absorbed in that time, add in a little bit more so the mixture doesn’t burn. Once the fruit is lovely and plump, turn off the heat and allow to cool.
- Meanwhile, you can start making the mince pie cases. Place all the ingredients for the oatmeal crust in a food processor and pulse until the dates are totally broken down.
- Add in a tbsp of water to help form a dough – process & add more water (if needed) until a ball forms and everything has fully combined.
- Roll the dough between two sheets of baking parchment – you want the dough to be around 1/2cm in thickness. Cut into circles that are large enough to cover the base/sides of your muffin tray.
- Mould the circle cut-outs into your muffin tray and pop into the oven for 8 mins to cook on their own, before the fruit mincemeat is added (this will ensure a lovely crunch). Take them out of the oven and fill with 2 tbsp of the mincemeat.
- Roll out the leftover dough and cut into shapes (hearts or stars are the easiest) – add these on top of the mince pies.
- Place them back in the oven for 8-10 mins, making the total cooking time to 18-20mins.
- Once they’ve turned golden, take them out of the oven and leave to cool for 20mins – then enjoy!
P.S If you have any leftover fruit mincemeat, then why not try my Mince Pie Porridge recipe? It’s the most Christmassy breakfast you’ll ever eat!
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