Gluten free, dairy free, grain free, refined sugar free, legume free & freaking fabulous!

Fruit Mince Pies

Christmas just got way more doable with these fairly faff – free delicious Fruit Mince Pies! No food coma for you this year my friend!

by Helen Marshall

You can pretty much re jig any recipe these days, and Mince Pies are no exception! I think it marks the season to enjoy one of these delicious Mince Pies with friends and family, without having to unravel all of your good work and send you into a sugar spin.

These Mince Pies sold like proverbial hot cakes at my local market stall and I got big orders from locals.  Mince Pies make a great addition to a Primalista’s offerings at Christmas time.

**Hint – if you want this ‘icing sugar’ look, just sprinkle a bit of tapioca starch (or arrowroot flour) through a fine sieve over the top! **

In case you don’t know, a Primalista is a local producer of the Primal Alternative Food Range.  Although the recipes to our delicious Breads, Cookies, Granola, Pizza Bases, Gellies, Quirky Cooking Pastries & No Nut Hemp Wraps are trade secrets, I love sharing this recipe with you all.  Find your nearest Primal Alternative stockist here.

If you can’t be bothered making them, why not contact your local Primalista and put in an order?

If you love creating in the kitchen, why not create a home business doing something that you love with the Primalista Licence and join our national network for local producers – think collaborative community!

If the Primalista Baking Licence makes you go “oo this sounds exciting/intriguing, something I could do” then why not check out our free Info Pack to see how this works?  It even has a bread recipe to try!

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Here’s the Fruit Mince Pie Recipe…

Ingredients

Makes 14 Pies

Pastry

300g almond meal

2 eggs

30g refined coconut Oil

4 tablespoons of rapadura or coconut sugar (optional – will make pastry more of a faff, I usually leave it out)

Zest of one orange

Half a teaspoon of vanilla extract

Mince Ingredients

200g dried mixed fruit

50g currants

50g apricots chopped

50g cranberries

Granny smith apple grated

Juice of 2 oranges about 130g

1 teaspoon of mixed spice

¼ teaspoon nutmeg

1 teaspoon of cinnamon

Mince Method

Bring all the ingredients together in a bowl and mix well. Leave for 2 hours or overnight for the fruit to soak up all those spicy juices.

Pastry Method

Measure all ingredients into the Thermomix bowl (or food processor or bring together by hand) and mix speed 5 20 seconds.

Get 4 sheets of grease proof paper or baking paper at approx. 30cm long

Scrape the pastry out of the bowl and onto the baking paper. Knead together into a ball and then cut in half.  Put half of the mixture between two of the baking paper sheets and half between the other two. Roll the pastry out (so the pastry is in between the baking paper sheets) so its about 2mm thick.  Pop in the fridge to chill for 10 mins or so, to make it easier to work with.

Once the pastry is cooled, peel off the top layer of baking paper and use a cutter (like an upside down glass) to cut out circles for the base of the pies.

You can put them in special pie tins (like in my picture 70mm diameter) or use a pie baking tray.  If using a pie baking tray grease with coconut oil.

Add a heaped teaspoon of the mince mixture onto the pastry. Top with a pastry star or other shape.

Bake at 180 degrees for about 15 minutes or until nice and golden.

Enjoy!

I hope you enjoy this recipe, please share this recipe link with your friends.  If you make them please post a picture on your social media and use #primalalternative so I can see them!

Love, H xx

Love to bake?  Into clean living and wanting to help others?  Why not consider becoming a Primalista a Primal Alternative Producer?

Here is a 2 minute video to give you a quick insight into the Primal Alternative brand, range and the licence opportunity.

To find out more head to www.primalalternative.com/licence and book your free 30 Primalista Call.

2 Comments

  1. This looks so delicious! So, it’s possible to make the pastry without adding in the rapadura or coconut sugar? Or will it affect the consistency?

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