We couldn’t resist squeezing a Mince Pie recipe in this December…these are made with a spelt flour and coconut oil pastry and are vegan, unlike regular mince pies we serve ours with a Nush caramel nice cream and it honestly is such a treat when paired with warm mince pies straight out of the oven.
For the Pastry
150g Spelt Flour
50g Ground Almonds
100g Coconut Oil
50g Maple Syrup
In a food processor, mix flour, almonds, coconut oil (unmelted), maple syrup and a pinch of cinnamon and sea salt until it comes together in a dough. Wrap in cling film and leave to chill in the fridge for 60 minutes before rolling out with a floured rolling pin onto a floured surface, using a round cutter, cut 12 round shapes and place in a greased cupcake tin and fill with your filling (we use Meridian no added sugar or alcohol filling which is delicious!), finally use the remaining pastry to cut out shapes for your lids (we use a star cutter but you can use any shape you like). Bake at 180 degrees Celsius for twenty minutes.
For the Nush Nice Cream take 1 x 120g Caramel and Hibiscus Almond Yog (available from Sainsburys, Waitrose and Ocado ), 1 large frozen banana, a sprinkle of Himalayan pink sea salt. Once this is all blended together and smooth sprinkle on top some crunchy flaked almonds, goji berries and raisins.