RECIPE | Vegan gluten-free mince pies

Makes: 12

Pastry:

75g gluten-free flour and 75g almond flour

Pinch of salt

30g coconut oil, softened

15ml (1 tbsp) almond butter

15ml (1 tbsp) maple syrup

30ml (2 tbsp) coconut oil, softened

30-45ml (2-3 tbsp) water, or as needed

Filling:

100g EACH of dried apple, pitted prunes and dried pears, roughly chopped

100g almonds, roasted, roughly chopped

7.5ml (1½ tsp) mixed spice

Zest of 1 lemon

Zest of 1 orange and juice of 2 oranges

45ml (3 tbsp) brandy

60ml (4 tbsp) maple syrup

Xylitol

Method:

1. For the pastry, combine the flours, salt, coconut oil, butter and maple syrup, mixing using your fingertips. Add a tablespoon of water at a time until the dough just comes together — don't make it too wet.
2. Grease 12 small individual foil pie tins very lightly with coconut oil. (You could also use a special pie tray with 12 indentations.)
3. Roll out the dough to about 3mm thick. Use a round cutter to cut large enough circles to line the tins. (Note: The pastry is VERY fragile. If desired, roll it into a ball and press the dough into the tins.)
4. Then, using the cutters of your choice, cut out shapes to top your mince pies; we used a combination of hearts, flowers and circles, with hearts cut out of the middle.
5. Chill the pastry-lined tins, along with the shapes for the tops, for 15 minutes.
6. For the filling, place the chopped fruit into food processor and blend until fine. Transfer the mixture to a bowl and add the almonds and all the remaining ingredients except the Xylitol, mixing everything together.
7. Spoon the filling into the pastry-lined tins. Wet the edges with water and top with pastry shapes, pushing down the edges to seal them. Trim off excess pastry if necessary.
8. Brush the tops of the mince pies with water and sprinkle with Xylitol before baking at 180°C for 25-35 minutes until golden brown.