The Nutty Mince Pie
I must admit I am not a fan of mince pies, in fact, them along with Christmas pudding are about the only two desserts I can safely turn down, not being a huge fan of alcoholic desserts or dried fruit in huge quantities, they are often over powering and the only things left behind at the Christmas party. I knew I would have to tempt a healthier recipe for the Christmas food lovers, but have added in a few new additions that may even turn the mince pie haters.
*CALORIES- 100 PER PIE
Cooks in Minutes
- 100g oats (gluten free available)
- 2 tbsp greek yogurt
- 4 tbsp coconut oil
- 1 tsp baking powder
- 1 egg
- 2tbsp 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 your oats until a flour forms, add in your baking powder.
- Next add in the coconut oil and use your hands to combine them, you are 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, 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 your 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.