Christmas time = mince pie time!
If you’ve never heard of a mince pie, first of all: it’s not made with minced meat! They’re a British kind of mini-pie with a shortbread base and a spiced fruity filling – mine’s made with pomegranate juice, cinnamon, cloves, nutmeg, orange zest and grated apples. It might sound a little weird at first, but after a bite you’ll be a total convert, promise!
I mean, you can’t go wrong with any kind of pie… especially not at Christmas-time (aka eat-all-the-things-time!).
I’m not very organised when it comes to buying presents for everyone (ahem, I might spend a little too much time watching cheesy Christmas movies), so a few days ago I had to get out of my PJs and face the insane crowds of other last-minute shoppers which was every bit as horrible as it sounds…
But! If you’re a fellow last-minute person and don’t want to deal with all of that (or if you just want more time to bake cookies and listen to Christmas music!), what about pre-ordering someone a copy of my book + then printing out this adorable little gift voucher to give to them? I mean, I might be slightly biased but it’s a pretty great present 🙂
Also, if you’re like me and can’t wrap a present to save your life, it works out even better for you because there’s no wrapping skills required!
All you need to do pre-order over on Amazon, then just print out this adorable gift voucher (click on the link to download the gift voucher so you can print it out!), and you’re done! Last-minute-shopping-craziness averted.
- 1/2 cup coconut sugar
- 2 apples, grated
- 1/4 cup pomegranate juice
- a pinch of ground cinnamon
- a pinch of ground cloves
- a pinch of ground nutmeg
- the zest and juice of 1 orange
- 1/4 cup raisins
- 1 cup ground almonds
- 2 tbsp coconut flour
- 1/3 cup arrowroot starch
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- coconut sugar, for sprinkling on top
- 1. Preheat the oven to 180C/350F and lightly grease a muffin tin with coconut oil.
- 2. Add all the filling ingredients to a pan over medium heat and simmer for 8-10 minutes, until bubbling, then set aside.
- 3. To make the pastry, place all the ingredients in a bowl and mix well to form a soft, supple dough. Wrap the dough in clingfilm and place in the fridge for 10 minute to firm up. Roll the dough between two sheets of greaseproof paper or clingfilm until it's about 1/4 inch thick. Use a circular cookie cutter to cut out 8 pastry bases, then use a star-shaped cookie cutter to cut out 8 stars for the tops.
- 4. Carefully put the pastry bases in the bottoms of the muffin tin, pushing them down gently. Bake for 8 minutes, until just starting to colour.
- 5. Remove from the oven, then add about a tablespoon of the filling mixture to each pastry base. Top each one with a star and sprinkle with coconut sugar, then return to the oven and bake for 15 minutes, until golden brown. Let cool slightly, then enjoy warm!