With Christmas just around the corner, who can resist the traditional mince pie? I love mince pies so was on a mission to make a healthy version. Admittingly, I’m not a hugh fan of mince pies but these are actually delicious and will turn you into a mince pie lover!
PASTRY *makes 14
100g oats (gluten free available)
2 tbsp. greek yogurt
4 tbsp. coconut oil
1 tsp. baking powder
2 tbsp. honey /maple
2 tbsp. roasted pecans chopped
2 tbsp roasted almonds chopped
1 tbsp. maple syrup
1 tbsp. coconut sugar
1/4 grated apple
2 tbsp. lemon juice
1 tbsp. lemon zest
1 tbsp. chopped dried cranberries
1 tbsp. chopped dried raisins
1 tsp. nutmeg
2 tsp. cinnamon ground
In a food processor, blend the oats to form a fine flour. Add in your baking powder.
Next, add in the coconut oil and use your hands to combine them – you’re looking for a breadcrumb texture (like making pastry the good old way).
In a separate bowl, add the egg, honey and greek yogurt and whisk. Pour into the oat flour mix and using your hands mix until a dough forms, slightly wet.
Wrap in cling film and place in the fridge for 20-30 minutes.
Take small sections from your dough and press down into a cupcake tin mould to form a pastry case for the filling. Blind bake in the oven for 8 minutes.
Roll out the sections of pastry you have left and cut out 14 stars.
Mix all the filling ingredients together and spoon into your pastry.