Crumble topped Mince Pies
When Ineke arrived with these crumble topped mince pies at our winter shoot it's fair to say that they were a total hit! Crammed full of festive flavours like cinnamon, orange and cranberry they are just what you need if you're hosting Christmas this year. Naturally gluten free these are a great alternative if you want a mince pie that doesn't just taste amazing, but is also nutrient dense.
Don't fancy a crumble topping? Leave it off and you'll be able to see the jewel like colours of the mincemeat fruit instead, or do a selection of both!
1 large or 2 small pitted Medjool Dates
½ cup ground linseed
¼ cup hemp or sesame seeds
½ cup desiccated coconut
1 tbsp almond Butter
1 tbsp coconut Oil
1 tbsp chicory root syrup (or honey)
½ cup pecans
¼ cup ground linseed
1 tbsp Almond Butter
1 tbsp chicory syrup of honey
1 Apple very finely chopped
½ large orange zest
1 orange juiced
2 tbsp water
¼ cup currants
¼ cup cranberries
1 tsp cinnamon
Blitz together the dry ingredients in a food processor until the date is finely chopped through. Add in the almond butter, coconut oil and chicory syrup. Blitz until it forms a soft dough.
Place all ingredients in a food processor and pulse until pecans are chopped and the mix holds sticks when pressed.
Simmer on low until all liquids are absorbed. Remove from heat and allow to cool.
To form your mini mince pies
In a greased (I use coconut oil, you could also use butter) mini muffin tin or mini individual pie dishes, press a ball of dough in with your fingers to form a ‘cup’.
Add in a spoon of the mincemeat and crumble over the pecan crumble.
Bake at 160 for approx. 10 minutes. Allow to completed cool before removing carefully from the tin (you could also bake these in mini muffin cases)