A ridiculously delicious gluten free mince pie…I never thought I’d see the day! And one that doesn’t scrooge on taste, not one single bit. In fact, they taste a million times better than your regular mince pies and they contain only these ingredients: almonds, coconut oil, lemon zest & juice, orange zest & juice, cinnamon, ground cloves, nutmeg, ginger, dried cranberries, sultanas, raisins and mejdool dates….very clean, whole food ingredients.

I wish I could transfer the current mince pie smells going on in my kitchen over to you whilst you’re reading this as it smells so Christmassy right now, to the point I’m playing my Christmas playlist whilst I type this recipe up for you all! Until this technology of transferring smells via the internet is invented, you’ll have to trust me and make them yourself!

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The filling is delicious. I’m a cinnamon fiend so I often put more than two teaspoons in the recipe and I love nutmeg and ginger also, but the recipe I have given you supplies you with a tasty balance without going overkill on the spices! The apples can be cooking apples, green apples or red apples but on this particular occasion I used “English discovery apples” as that’s what my market had in season. The filling tastes amazing, you can eat it right off the spoon, and the same goes for the pastry (!), so it’s a dangerous baking session if you’re trying to make a definite 12 mince pies!

apples

I have experimented with so many different recipes using coconut flour and buckwheat flour, but nothing comes out as moist as these! The naturally occuring fats in the almonds and the coconut oil combine to form a sticky dough without the need for butter or eggs. I used LoveCoconut‘s 100% Organic coconut oil as it’s so creamy and my favourite oil at the moment for cooking with and just eating off the spoon! I am still persevering with the coconut flour mince pies so as soon as they are perfected, I will share them with you!

One of the extra benefits of this recipe if you have any pastry left over from your mince pies, is you can make them into biscuits!  Simply cut out shapes with your pastry  (I like to do star or heart shapes), add them directly to a piece of baking paper and put them on a tray in the oven at 180°C for 7 minutes. They will bake into a delicious biscuits once left to cool!

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I hope you love them and they fill your pre-Christmas days with festive aromas and happy mince pie munching days.

Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

Amazing gluten free mince pies!
 
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Delicious gluten free mince pies that don't scrooge on taste - quite the opposite. Almonds and coconut oil naturally form a moist base to the pies and the dried fruit, oranges and spices add the Christmas touch to the pie.
Author:
Serves: 12
Ingredients
  • For the pastry
  • 400g of ground almonds
  • 6 tablespoons of coconut oil
  • 2 tablespoons of water
  • 2 tablespoons lemon juice
  • a pinch of Himalayan pink salt
  • 20 medjool dates (400g), stones removed
  • For the filling
  • 2 apples (200g), core removed and coarsely grated/ finely diced into cubes
  • ½ teaspoon vanilla paste/ seeds from 1 vanilla pod
  • 100g unsweetened raisins
  • 100g unsweetened sultanas
  • 80g unsweetened dried cranberries
  • the juice of 2 oranges
  • finely grated zest of 2 oranges
  • finely grated zest of 1 lemon
  • 1 tablespoon of coconut oil
  • 2 teaspoons cinnamon
  • 1 teaspoof on nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon of ginger
Instructions
  1. Start off preparing the mincemeat filling. In a large pan add the grated apple, vanilla paste, dried fruit, orange juice, lemon and orange zest, coconut oil and spices. Simmer for around 30 minutes.
  2. Heat the oven to 180°C and use coconut oil to grease a 12 hole muffin tray.
  3. Whilst the filling is cooking, make the pastry. Add all the ingredients to a food processor, ensuring the all stones from the dates are removed. Mix thoroughly until the dates are well combined with the almonds. The mixture should be moist and able to stick together to form a dough.
  4. Tip out the pastry onto a lightly floured surface and roll out until it’s about 3mm thick.
  5. Using a round cutter (about 10cm), cut out 12 bases. You may need to re-roll the trimmings and cut again to complete your 12 bases.
  6. Re-roll out the spare pastry to a thickness of 3mm and using a shaped cutter (I usually do stars or hearts) cut out 12 shapes which will form your pie lids.
  7. Line the base and sides of each muffin ‘hole’ with the pastry base and place in the oven for 7 minutes, or until the pastry goes golden brown in colour.
  8. Remove from the oven and allow the mincemeat to finish cooking, if it hasn’t already.
  9. Add 1 tablespoon of mincemeat to each of the pies – being careful not to overfill as otherwise it will bubble out during the cooking time. Place your star/ heart shape on top of the filling and cook for a further 7 minutes.
  10. Remove from the oven, leave to cool before releasing them from the muffin trays.
  11. Dust with some flour and cinnamon and enjoy hot or cold!