Ingredients:
– 100g of cranberries
– 100g of sultanas
– 1 apple
– 1.5 tsp of ground cinnamon
– 1/2 tsp of ground nutmeg
– 1/2 tsp ground ginger
– 2 oranges
– tsp of vanilla bean paste/extract
– 250g of ground almonds/almond flour (all the same thing)
– 200 g of walnuts
– 2 TBsp of agave/honey or walden farms pancake syrup
– 2 TBsp of coconut oil
– 1 egg
Instructions:
– Zest and juice the oranges, place in a pot and put on a medium heat.
– Cut up the apple into small slithers (discard stem) place into pot with raisins, sultanas, cranberries, vanilla, 1/2 tsp of ginger, 1/2 tsp cinnamon and 1/2 nutmeg.
– Let this simmer for 25 minutes (make sure you don’t boil it).
– Turn off the heat, transfer to another bowl and let cool.
– Turn on the oven to 150ºC.
– Place the almonds and walnuts and pulse in food processor until a flour is formed, add honey/coconut sugar, 1 TBSP of cinnamon, coconut oil and egg and combine until a dough forms (if it is a little dry add a little water, if it is too moist add a little more almonds)
– Grease some muffin/cupcake holders with coconut oil.
– Grab a large TBSP of dough and push into the moulds covering the bottom of the shell, leaving enough room to put the mince inside. Make sure the entire sides are covered. This mixture should make around 15 mince pies however this maybe more or less dependant on your mould size.
– Add in a little over 1 TBSP of mince meat into each shell.
– With the left over pastry, roll out inbetween baking paper until it is 1/2 cm thick, then cut out with a knife, a circle big enough to cover the top of the shell and place the pastry on top.
– Place in the oven and bake for 25 minutes.
– Pop these with some yogurt and a dust of cinnamon, enjoy!
(Credit: Madeleine Shaw)
