Vegan Mince Pies (Gluten Free)
These gluten-free vegan mince pies are delicious and decadent. They're an easy plant-based version of the British Christmas classic. Refined sugar free too!
Servings: 12 mince pies
Calories: 319kcal
Equipment
- High speed blender
Ingredients
'Mincemeat' filling
- 1 cup orange juice
- ½ cup raisins
- ½ cup currents or sultanas
- 3 small apples, cored and cut into 1cm wide cubes
- ½ cup dried apricots (chopped into rough 1cm pieces)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 tablespoon coconut oil
Pastry
- 1 cup almonds
- 2 cup oats (gluten free if needed)
- 2 tablespoon arrowroot powder
- ¼ cup coconut oil or vegan butter at room temperature
- 13 small dates
- 4 tablespoon cold water
- Flour of choice (for rolling out pastry)
Instructions
- Preheat oven to 175°C/350°F. Lightly grease two 6-cup muffin tins with coconut oil and set aside.
- Place all 'mincemeat' filling ingredients into a saucepan on medium heat.
- Stirring frequently, let mixture bubble gently for 25-30 minutes - turning temperature down as needed - until apple is broken down. Set aside.
- To make pastry, add almonds to a blender and blend to a fine flour. Pour into a large bowl.
- Do the same with oats and add to bowl.
- Add arrowroot powder to oat/almond mix and rub coconut oil into mixture with hands until a breadcrumb-like consistency is achieved.
- Blend dates in blender and add to mixing bowl. Add cold water and mix everything together until a dough forms. If it's crumbly add a little more water.
- Spreading flour of choice on rolling surface, roll out pastry with a rolling pin until it’s about ½cm thick.
- Use a 9cm round cookie cutter to create 12 pastry circles. Use a small star cutter to cut out an equal number of pastry stars from remaining pastry (these will be pie tops).
- Gently push circular bases into greased muffin tin.
- Fill each pastry base with 2 tablespoon of filling and add a pastry star to the top of each pie.
- Bake in oven for 20-25 minutes until pastry tops are golden and cooked.
- Remove and allow mince pies to rest in their tins for 10 minutes.
- Transfer to a wire cooling rack and leave to cool completely. Enjoy!
Notes
Arrowroot powder - Arrowroot helps the dough stick together. Without it your pastry will be crumbly and may not be workable. Please don't skip! You can also try using tapioca starch if you don't have arrowroot.
Oat flour - I recommend using oats blended into a flour as I really enjoy their hearty texture in the recipe. Please note, I haven't tested this recipe with other types of flour, so can't guarantee the results.
Be gentle with the pastry! This pastry is gluten free so it is more fragile than regular. Treat it gently, and expect that it will be less malleable than wheat flour pastry.
Don't be tempted to add more sweetener! The filling is already very sweet, and you don't really need any extra in the pastry either.
Nutrition
Calories: 319kcal | Carbohydrates: 50.5g | Protein: 5.7g | Fat: 13.8g | Saturated Fat: 7.2g | Sodium: 13mg | Potassium: 467mg | Fiber: 11.3g | Sugar: 21.3g | Calcium: 148mg | Iron: 3mg