Christmas Treats for a happy stomach 

Merry Mince Pies


INGREDIENTS: 12 mince pies:

Pie Crust:

400g almond flour

6 tblsp raw coconut oil

3-4 tblsp filtered water

400g medjool dates

Mince Filling:

2 large red apples

1 vanilla pod

200g mixed sultanas and raisins

100g dried cranberries

2 oranges freshly squeezed

1 tblsp raw coconut oil

1 tsp ground cinnamon

1 tsp ground ginger



Starting with the mince:

Remove the core from the apples and chop up into smaller chunks. Place in a saucepan.

Scrape the seeds out of the vanilla pods and add them to the saucepan.

Add the remaining mince ingredients and stir.

Simmer for approx. 20-30 minutes until the apples have softened.

During the simmering time, you make the pie crust: Heat the oven 180degreesC

Put all the ingredients into a food processor and blend for 1-2 minutes until everything is evenly broken down.

Roll the mixture out so that it is approx. 1/2cm thick.

Grease the mince pie tins (alt.muffin tins) with coconut oil and then mould the mixture into the individual tins using your hands. When all 12 tins are ready, use the rest of the mixure to cut out the lid (depending on how much mixture is left over, you can do a star shapes or circles that will eventually cover the individual pies).

Play the tray of pie crusts in the oven and bake for 6-8minutes – until a little golden brown. Remove from oven and allow to cool in preparation for when the mince is ready.

When the mince is cooked through, add approx. 2 tsp of mince into each pie before placing the lid (star or circle) over the middle of the mince.

Bake again for approx. 8 minutes until golden brown.!

I like to serve mine with a dollop of fresh coconut yoghurt! Merry Christmas Happy Stomach!



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