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:
- 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.
- Grease 12 small individual foil pie tins very lightly with coconut oil. (You could also use a special pie tray with 12 indentations.)
- 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.)
- 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.
- Chill the pastry-lined tins, along with the shapes for the tops, for 15 minutes.
- 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.
- 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.
- 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.