Mincemeat for Mince Pies
• 250g raisins
• 200g mixed dried fruit (I used a mix of dried figs, dates, goji berries & apricots)
• Zest 1 lemon
• Zest 1 orange
• Juice 3 oranges
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp vanilla extract
• 1 tbsp. coconut sugar (or use brown sugar or golden caster)
• Optional: add 1 tbsp. of brandy
Place all ingredients in to a saucepan and cook on a low heat for 15-30 minutes. Check regularly as you may need to add a little water if the oranges weren’t too juicy. Allow to cool and transfer to a glass lidded jar. Store until you are ready to use.
Pastry for Mince Pies
• 350g gluten free flour (I used Dove plain)
• 200g ground almonds
• 6 tbsp. coconut oil
• 12 medjool dates
Preheat oven to 170C (traditional top & bottom if you have the option)
Add all ingredients except the water to a food processor. Process until dates are broken down and the mixture starts to form together. Add a little water at a time until you can mould the mixture to a rollable pastry.
Take a small amount at a time and roll/press out thinly. Cut out a round circle to fit in to your fairy cake tin. Press down and then fill with the mincemeat. Cut a star shape to place on top. Do this until you have used up all of the pastry and mincemeat.
Place in the oven and bake for 20-25 minutes until golden. Sprinkle with a little icing sugar to serve.