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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Fruit Mince Pies

Gluten Free Vegetarian

Traditional mince pies are on everyone’s Christmas wish list. These tasty gluten-free mince pies are not only yummy in the tummy, but they are jam-packed with nutrients and loaded with vegetables. Yes, that’s right. Beetroot and carrot are included in the fruit mince, an extra dose of vitamin C and Beta-carotene are just what the doctor ordered – especially, around the festive time!!

Ingredients

Method


CRUST
2½ cups (325g) Wholesome Child gluten-free flour mix or 2½ cups (350g) wholemeal spelt flour
1-2 tbs coconut sugar (optional)
pinch sea salt
1 cup (150g) cold unsalted butter, diced, plus extra for greasing moulds
1 egg
Juice and zest of ½ lemon
FILLING
2 small apples (110g), peeled and cubed
¾ cup grated beetroot
¾ cup grated carrot
1¼ cup mixed dried fruit (I use cranberries, cherries, apricot and raisins)
Juice of 2 oranges
Zest of 1 orange
1 tbs coconut oil
1 tbs chia seeds
½ tsp vanilla powder or extract
1 tsp ground cinnamon
¼ tsp allspice
pinch nutmeg
1/3 cup walnuts, crushed
1. Preheat the oven to 180C. Grease a muffin tray with coconut oil or butter.
2. To make the crust, mix the dry ingredients together in a large bowl. Add the diced butter and use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs.
3. Crack the egg into the bowl, add lemon juice and zest and gently mix with your hands until the dough comes together. Wrap it in cling wrap and place in the fridge.
4. Meanwhile, add all filling ingredients, except for the walnuts, to a medium-sized pan and place over a medium heat.
5. Simmer gently for 10 minutes or until the apples are just tender. Remove from the heat.
6. Dust a clean work surface and rolling pin with gluten-free flour and gently roll out dough until ½ cm thick. If dough is too sticky, put it between two sheets of baking paper and gently roll out.
7. Press the rolled pastry into the moulds with your fingers, then blind bake the pastry for 5-10 mins until it starts to go slightly golden.
8. Remove from oven and place a ¼ cup of filling into the moulds.
9. Sprinkle with some crushed walnuts.
10. Use the extra dough to cut out shapes for decoration. Place shapes (we like stars) on top of the filled pastry moulds.
11. Brush the tops with a little milk then bake for 30 mins or until golden brown.
12. Allow to cool and serve with homemade ice cream or vanilla custard.

Tip:
Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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