Mince pies are the most deliciously festive treats and when they are made from wholefoods and free from refined sugar, gluten, grains and oil, they are light and nutritious. With a buttery, crumbly pastry and a naturally sweet spiced fruit mix, these mince pies are wholesome enough to be enjoyed all day long at any time of year.
Makes Twelve Small or Eight Large Mince Pies
• ¼ tsp ground cloves
• ½ tbsp ground allspice
• ½ tbsp ground Ceylon cinnamon
• 3 tbsp orange zest
• 85 ml orange juice
• 100 g pitted medjool dates
• 100 g raisins
• 100 ml water
• 185 g dried sweetened cranberries
• 1 tbsp lucuma powder
• 85 ml water
• 150 g walnuts
• 165 g tapioca flour
• 1 tbsp ground Ceylon cinnamon
• 1 tbsp date sugar
To make the mincemeat, in a food processor or high speed blender, process the ingredients on a low setting until broken down, well combined and still retaining some texture and set aside.
To make the pastry, in a food processor or high speed blender, process the lucuma powder, tapioca flour and 100 g walnuts into a fine flour, stopping before the nuts release oil and transfer to a bowl. Process the remaining walnuts with the water into a smooth cream and add to the flour.
Mix together well using a spoon and then knead by hand to form a dough. Separate equally into 8-12 pieces and roll out to ½-1 cm height depending on preference. Cut from each piece a circular base and top as desired.
Press the bases into a mould and spoon 1-2 tbsp mincemeat into each, then top. Bake at 180°C for 25 minutes, remove from the mould and dust with a mixture of cinnamon and date sugar.