healthy mince pies
I was gifted a parcel of Scottish apples from a dear client here in rural Scotland and set about a festive baking experiment on a grey Sunday.
In terms of nutrition I believe in balance and that a little of what you fancy does no harm! In terms of ingredients I strive to use wholefoods, unsaturated fats, plant protein and to source the most seasonal, fresh, local, fair trade and fairly priced options as possible and to bake with a sprinkling of love!
NUTRIENT PROFILE
These mince pies contain:
o only natural sugars in fresh & dried fruits & agave
o plant protein and omega 3 fatty acids in nuts and seeds
o ground spices offer anti-inflammatory properties helpful in balancing blood sugars and reducing sugar cravings
o organic spelt flour @Doves Farm is low GI, low gluten and rich in dietary fibre which is kind to digestion and gut health, helps keep a healthy heart and lower cholesterol & blood pressure levels
o depending on your choice of vegan butter/dairy butter – some fat in the diet is in fact needed for energy, absorption of essential fat-soluble vitamins A, D, E and to build cell membranes and healthy nerves.
o optional Amaretto is simply naughty and delicious! & alcohol is in fact another energy source
RECIPE
INGREDIENTS
Mincemeat:
2 large apples (finely diced)
160g sultanas
80g dried cranberries
70g dried apricots (organic/unsulphured)
50g flaked almonds
40g hazelnuts (roughly chopped)
1 tblesp flaxseeds
2 teasp ground ‘5 Spice’ (star anise, clove, fennel, cinnamon, black pepper)
½ teasp nutmeg (grated)
½ teasp cinnamon
Zest + juice of 1 orange
Zest of 1 lemon
½ teasp vanilla extract
240 ml water
Optional: shot of Amaretto!
Pastry:
240g organic spelt flour
110g butter (dairy or vegan sunflower)
120ml oat ‘milk’
4 tablesp agave nectar (organic sweetener)
METHOD
Add all ingredients for mincemeat with half the water i.e. 120ml to a pan
Simmer on a low hear adding more water if needed until soft and gooey
Sieve flour in a bowl
Using fingertips rub butter in to make a breadcrumb texture
Stir in plant milk & agave to form pastry
Roll pastry out on a clean floured surface
Using cutters make shapes for the bases and tops of pies (I used a disc for the base and small star for the top)
Brush a coating of olive oil on baking tin to assist easy removal after baking
Place a pastry disc in each tin mould, spoon in mincemeat in and stick pastry star on top
Bake for 18-20 mins in oven temperature 160 degrees C (fan oven) / 180 degrees C / gas mark: 4
This will make approx. 22 mince pies if using a fairy cake tin or approx. 12-14 mince pies if using a deeper muffin tin
Serve warm with herb tea or coffee & spoon of vanilla gelato/dairy-free ice-cream, enjoy :)
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