I LOVE mince pies, but eating at least a packet of shop-bought gluten free mince pies is never going to end well. That’s why I’ve been experimenting in the kitchen and have come up with an awesome recipe for these much healthier versions of the Christmas classic!
This recipe is gluten free, refined sugar free, and could easily be made dairy free too by substituting the butter for a dairy-free margarine or coconut oil. Be warned, these are designed as a treat and any treat eaten in huge quantities will never be healthy! But they are made from natural products with no preservatives, so in that sense, are healthier.
These gluten free mince pies are very simple to make and although you have to be a little more delicate with them than a ‘normal’ mince pie, they are a great treat to have without consuming a huge ingredients list of refined sugars and all sorts of preservatives.
The mince meat is based off this recipe by Madeline Shaw but I have played about with the pastry to come up with my own recipe for that. I absolutely love this gluten free mince meat and ate lots of it before it even reached the pies!
If you fancy something a bit naughty, these are absolutely delicious hot with a scoop of ice-cream – try a dairy free one or, if like me you’re being super naughty, one with a little alcohol!
For the mince pie filling
- 3 oranges
- 250 g of raisins
- 200 g of cranberries
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/2 tsp of nutmeg
- 1 pinch of salt
- 1 tsp of vanilla extract
For the pastry
- 120 g brown rice flour
- 230 g ground gluten free oats
- 160 g of ground almonds
- 85 g unsalted butter
- 5 pitted medjool dates
- 3 tbsp. of water
- 4 tbsp whole earth crunchy peanut butter
- Preheat the oven to 150°C
- To make the filling, zest one orange and then juice all three of them. Place all of the filling ingredients into a large pan and heat gently for 20-30 minutes.
- Meanwhile, make the pastry. Place the oats in a food processor to blend them down into a powder form. Then add the rice flour, ground almonds, butter, dates, nut butter and water to the mixture and blend further. It should start to form together. If like me, your food processor isn’t up to it, once blended remove into a large bowl and combine the rest with your hands. The mixture will appear crumbly but will squeeze together into a dough.
- Grease the cupcake tin with oil or butter and push the pastry mix into each cup. Use your hands to mould this into a pie shape.
- Fill with the mixture, and roll out the remaining pastry to cut lids from using a pastry cutter.
- Bake for 25-30 minutes, leave to cool before using a knife to remove them from the pan.
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