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
- 1 egg
- 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
- Preheat @190ºC
- 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.
- Cover with your stars.
- Bake for a further 7 minutes.
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