Yes you read the title correctly: Gluten free, dairy free, fruit mince pies! Even if you are limited by dietary restrictions, it is possible to enjoy one of the best foodie parts of Christmas by indulging in a fruit mince pie. It is so hard to stop at one. Try to find organic dried fruit which is sulphite-free and not laden with added sugar. I managed to source some organic blueberries which didn’t cost a fortune from my local health food shop, but you might also be lucky to find sour cherries or cranberries. Enjoy these nutrient dense Christmas delights!
180g hazelnut or almond meal
5 Medjool dates, pitted
1 1/4 tbsp coconut oil
1 1/2 tbsp plant based milk (rice milk, almond milk, oat milk, cashew milk etc)
1/2 cup desiccated coconut
Pinch of pink sea salt
60g dried sour cherries, blueberries, or cranberries
30g slivered almonds or sunflower seeds
Rind of 1/2 an orange
1/2 tsp mixed spice
Squeeze of orange juice
2 tbsp rice malt syrup (low fructose) or Jarrah Honey
- Preheat oven to 180°C.
- To make the pie crust, combine all ingredients in a food processor (add a little filtered water if necessary to bind).
- Press into mini muffin tins which have been well greased with coconut oil. Bake in the oven for 10 minutess until golden.
- Remove from the oven and set aside to cool.
- To make the filling, add all ingredients to a saucepan and stir gently over a low heat for 3-4 minutes. Spoon into tart cases. Bake for another 5 minutes, but keep a close watch so they don’t burn.