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.


Serves 14

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


  1. Preheat @190ΒΊC
  2. In a food processor blend your oats until a flour forms, add in your baking powder.
  3. 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)
  4. 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.
  5. Wrap in cling film and place in the fridge for 20-30 minutes.
  6. 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.
  7. Roll out the sections of pastry you have left and cut out 14 stars.
  8. Mix all the filling ingredients together and spoon into your pastry
  9. Cover with your stars.
  10. Bake for a further 7 minutes.