Now this is a treat that everyone should be enjoying during the festive period! I love homemade mince pies, fresh out of the oven. I hope you love these just as much as I do!
Ingredients (Makes 12 mince pies)
- 85g of dates, soaked
- 4 teaspoons of water
- 4 teaspoons of coconut oil
- 130g of ground almond
- 65g of buckwheat flour, plus extra for rolling
- 4 tablespoons of gluten free oats
- 2 tablespoons of pumpkin seeds
- 2 tablespoons of flaked almonds
- 1 tablespoon of coconut oil
- 2 tablespoons of date soaked water
- 2 apples
- 100g of raisins
- 100g of sultanas
- 100g of dried apricots, chopped into small pieces
- 1 teaspoon of cinnamon
- 1 teaspoon of mixed spice
- Juice of 2 large oranges
- Juice and zest of 1 small lemon
- 100ml of water
Start by placing all of the ingredients in a large saucepan, bring to the boil and simmer for 25-30 minutes, stirring occasionally. Keep an eye out towards the end as the ingredients may stick to the bottom. Once all of the liquid has evaporated, take off the heat and put to one side.
If you are using medjool dates or fresh dates, you will need to soak these for 1 hour in hot water, but if you are using hard dried dates, place them in a bowl of hot water and leave for at least 6 hours or over night. When your dates are ready, drain away the water into a separate bowl, as we will be using this for the topping.
Place in a food processor the dates, water and coconut oil for about 15 seconds, just to break down the dates. Then add the ground almonds and buckwheat flour, and blend for about 1 minutes or until you get a dough.
Pre-heat your oven to 180C/160C fan and lightly grease your muffin/cupcake tray. Sprinkle buckwheat flour on your work surface and on your rolling pin and roll out your pastry about half a centimeter thick. Using a 10cm cutter, cut out 12 circles and gentle press them into your muffin/cupcake tray.
Place in the oven for 10 minutes to make sure the bottom gets cooked. While the pastry is cooking, mix your crumble topping ingredients together in a bowl and spread out on a small baking tray. When the mince pie cases are down, place the crumble mix into the oven for 7 minutes.
Scoop about a tablespoon of mixture into each pastry case, making sure each has been evenly filled. When your crumble is ready, leave to cool for 5 minutes, and then sprinkle the crumble evenly over each mince pie.
Place back in the oven for 15 minutes and then leave to cool for 30 minutes before using a small spoon to scoop out the pies. If the trays were well greased, they will just pop out. Store in an airtight container for up to 7 days. Enjoy!