These deliciously festive and bite size mince pies are easy to make, and lower in added sugar than your average mince pie. The perfect Christmas treat!
For the base
- 150 g gluten-free oat flour gluten-free oats blended into a flour in the food processor
- 50 g ground almonds
- 1/4 tsp salt
- 4 1/2 tbsp coconut oil melted
- 2 tbsp maple syrup
For the mince meat filling
- 75 g mixed dried fruit
- 1/2 orange juice zest of
- 1/2 orange juice of
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp mixed spice
- 1/2 tbsp coconut oil
- 1 tbsp water
Preheat your oven to 180C/160C fan
To make the filling – add all the filling ingredients into a small saucepan and cook over a low/medium heat for 15-20 minutes until all the liquid has evaporated. Set to one side while you make the pastry.
To make the pastry – mix the oat flour, ground almonds and salt in a bowl, then pour in the coconut oil and maple syrup. Mix again to form a dough.
Divide between a 12 cup mini silicon muffin tray saving about 1/4 of the mixture to create the star shaped toppings. Press down and up the sides of the moulds to create cases.
Use the remaining base mixture to create stars – roll out between two pieces of baking paper. Using a small star shaped cookie cutter, cut out star shapes.
Start filling with the mince meat mixture, then top each mince pie with the pastry star cut out.
Bake for 15 minutes or until the pastry edges are golden brown.