13 Dec, 2021
Mince Pie Slice
We are all acquainted with a mince pie. And sure, they're great. But how about a mince pie slice? Think somewhere between a crumble, a shortbread and a mince pie - et voila, the perfect Christmassy bite! Naturally dairy, gluten and refined sugar-free, this is your go-to recipe for a slightly healthier sweet treat this season. It starts with blitzing your classic spiced dried fruits before spreading a thick layer of this on top of delicate buttery pastry made simply of nuts, coconut sugar and vegan butter. It is then finished a generous sprinkling of crumbly clusters to make a crunchy, caramelised topping.
RecipesMakes 9 medium squares.
Ingredients:
For the base:
- 200g ground almonds
- 100g gluten free flour
- 100g biona sunflower spread or butter
- 50g coconut sugar
For the filling:
- 100g dried cranberries
- 100g sultanas
- 100g pitted dates
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp mixed spice
For the crumble:
- 100g gluten free flour
- 50g biona sunflower spread or butter
- 65g coconut sugar
Method:
- Preheat your oven to 180 degrees celsius.
- Cover your dried fruits for the filling with boiling water and leave to soak for 10-15 minutes.
- Cream the sunflower spread and sugar together with your fingers until combined before adding the ground almonds and flour until well combined. Roll the pastry out until it is about an inch thick and transfer to a baking tray.
- Drain your dried fruits and transfer to a blender. Add the spices and blitz for a minute until combined but not completely smooth.
- Make your crumble topping by creaming together all the ingredients with your fingers until it starts to form chunks but is not wholly combined.
- Use a spatula to spread your filling over the pastry until covered. Sprinkle the crumble topping over the filling.
- Bake in the oven for 20-25 minutes until the fringes of the base and the crumble topping are golden. Take out the oven and wait to cool until cutting into slices and serving. Delicious by itself or with a dollop of coconut yoghurt.
