By The Green Parent

20th November 2014

I was recently shocked to discover that mince pies are dying out. As a bit of an obsessive lover of all things Christmas, mince pies are up there with laying out decorations when it comes to things I tend to indulge in far too early in the year. I get quite carried away. I have spent many years, in the months of October and November, trying and failing to resist the charms of the mince pie whilst dreaming of snow and santa. But, it would appear that these sentiments are fading with each new generation.

By The Green Parent

20th November 2014

By The Green Parent

20th November 2014

For those of us who do enjoy these festive fancies, I’ve put together a gluten and dairy free, paleo friendly, mince pie recipe that you can enjoy for the rest of your days. Happy times!
*Ingredients:
(Pastry)*
• 2 x cups ground almonds/almond flour
• 2 x egg whites
• 1 tbsp coconut oil
• 1 tbsp honey
• Pinch of Himalayan pink salt
• ¼ tsp cinnamon
• ¼ tsp vanilla extract
(Filling)
• 1 cup mixed raisins and sultanas
• ¼ cup figs
• ½ cup of suet (pre-order from your local butcher)
• Zest and juice from an orange
• Zest and juice from a lemon
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tbsp honey
• 1 cup apple juice

Method:
• In a large bowl, mix all of the pastry ingredients together using your hands. Allow the dough to sit in the fridge for 12 hours or more.
• In a large oven safe bowl, mix together the mincemeat/filling ingredients. Cover and allow to marinade for 12 hours or more.
• Grease a cupcake tin with coconut oil and line each of the cake holders with the pastry dough, pressing the mixture firmly as you go.
• Cover the bowl of mincemeat, loosely, with foil and add to oven on low (110 or gas mark ¼) for 3 hours.
• Remove from the oven and stir occasionally. The fat should begin to surround/encase the mixture and as it cools the mincemeat should become sticky/tacky. If it doesn’t return to the oven for 30 minute intervals and repeat cooling process until sticky.
• Spoon the cooled mixture into the individual pastry cases, being generous with the filling.
• Roll out the remaining pastry dough to roughly 1/8” thickness and cut circles slightly bigger than the cake cases. Lay on top of mixture filled cases and gently press the sides to seal.
• Add to oven at 180 (gas mark 4) for 20-25 minutes, checking regularly.
• Enjoy!
Serves: 24

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