Give these Healthy Fruit Mince Pies a try this Christmas!
I just love making my own food – at least then I know what goes into it – no preservatives and no nasties! These Healthy Fruit Mince Pies are just that – all wholesome goodness, and super tasty!
I originally came across this recipe via a good friend Karen, from her blog Karen Luvs Life. She’s got some awesome recipes on there, including her Fruit Mince Tarts. I have used a modified version of her recipe.
You could easily make these gluten free by substituting the all purpose flour with all cashew flour, or a different type of flour. They’d still be just as good!
You’ll notice I used mango in my fruit mince mix. Pineapple and papaya also work well – or a combination of all three!
If you’re looking for other Christmas recipes, why not try out our Pecan and Mushroom Wellington, or our Lentil Cashew Loaf? As a side you can have Cumin Spiced Carrots, or Christmas Brussel Sprouts (or both!)
It’s best to make the fruit mince a day or two ahead to let the flavours infuse through. Gives it more depth of flavour. These are such awesome little treats – perfect for the Christmas table. They also go really well with a vegan custard or vegan whipped cream! Please share this recipe with your friends and family.
Munch on these Healthy Fruit Mince Pies this Christmas! Impress your family by making these easy and tasty treats perfect for the Christmas table!
- 1 cup sultanas
- 1/2 cup dates chopped and seeds removed
- 1/4 cup prunes pitted and chopped
- 1 cup mango chopped
- 1 tsp lemon rind
- 1 tsp orange rind
- 1/2 cup shredded coconut
- 1 tsp grated ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla paste
- 2 buds of star anise
- 1/4 cup filtered water
- 1 cup cashews ground
- 1/2 cup all purpose flour
- 1 tsp ground cinnamon
- 1 tsp lemon rind
- pinch of salt
- 1/2 tsp vanilla extract or a generous pinch of ground vanilla
- 2 Tbsp maple syrup or agave nectar
- 1 Tbsp water
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Put all the ingredients for the filling into a bowl and mix well. Ideally do this a few days before to let the flavours infuse.
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Add the ground cashews, flour, cinnamon, lemon rind and salt into a bowl. Mix well, then add the vanilla extract, maple syrup and water. Knead well until it forms a dough. On a flat surface sprinkle a bit of flour and roll out the dough with a rolling pin. Cut the dough into rounds with a cookie cutter (or the top of a glass works well too!), big enough to fit inside a patty pan tin. Bake blind for around 5 minutes or until slightly golden.
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Scoop about a tablespoon of the filling (watch out for the star anise! - try and find them and remove them so that no-one bites into one!) into each case and bake at 180℃ for 10 to 15 minutes or until edges are browned. Makes 16. They are excellent with a vegan custard or whipped coconut cream!