Rustic Jujube Mince Pies
Serves: 7
Ready in: 30 to 60 mins
Know your nutrients
Calories
412 -Fat
13.3g -Saturates
4.5g -Sugars
44.5g -Salt
0.12g -Protein
8.9g -Carbs
65.8g -Fibre
5.2g -Powered by Nutracheck
This vegan and gluten-free take on the mince pie is seriously addictive, and we recommend making plenty as they won't last long!
Ingredients:
For the pastry:
200g buckwheat flour100g ground almonds
100g jujube fruits (soaked in hot water for 10 mins)
2 tbsp coconut oil
2 tbsp agave syrup
1/2 tsp mixed spice
a pinch of sea salt
For the filling:
200g raisins100g sultanas
1 tsp mixed spice
1 heaped tbsp agave
a handful jujube fruits, chopped
method:
- Preheat your oven to 180C/350F/Gas 4. Start by making the filling and combine the raisins, sultanas and jujube fruit in a saucepan and bring to a medium heat.
- Add a dash of water and leave to cook until the fruit is nicely stewed and really soft.Add in the mixed spice and agave and leave to simmer. Add a little more water if needed.
- For the pastry, drain the soaked jujube fruits and add these to a food processor, as well as the buckwheat flour, ground almonds, coconut oil, agave, mixed spice and salt. Blend until well combined.
- Lightly grease a cupcake/mince pie tray with coconut oil and use 2/3 of your pastry mix to press into the base of the moulds. Push the mixture around the sides of the moulds to create a little casing to hold the filling.
- Add a spoonful of the raisin mixture to each of the pastry cases then, using the remaining pastry mixture, form a flat circular shape and pop this on top.
- Decorate with a dried jujube fruit and repeat this for the other mince pies. Bake in the oven for around 11 minutes or until golden.
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