Gluten Free, Dairy Free, Fruit Mince Pies!

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Yes you read the title correctly.  Even if you are limited by dietary restrictions, it is possible to enjoy one of the best foodie parts of Xmas by indulging in a fruit mince pie.  It is so hard to stop at one.  Try and find organic dried fruit which is sulphite-free and not laden with added sugar.  I managed to source some organic blueberries which didn’t cost a fortune from my local health food shop, but you might also be lucky to find sour cherries or cranberries.  Enjoy these nutrient dense Xmas delights!


Pie Case

180g hazelnut or almond meal

5 Medjool dates

1 1/4 tbsp coconut oil

1 1/2 tbsp plant based milk (Vitasoy rice milk with chickpeas, almond milk)

1/2 cup desiccated coconut

pinch of pink sea salt



50g dried sour cherries, blueberries, or cranberries

25g slivered almonds or sunflower seeds

rind of 1/2 orange

1/2 tsp mixed spice

squeeze of orange juice

2 tbsp rice malt syrup (low fructose) or Jarrah Honey



Preheat oven to 180 deg. To make the pie case, combine all ingredients in a food processor and add a little filtered water if necessary to bind. Press into mini muffin tins which have been well greased with coconut oil.  Bake in oven for 10 mins until golden.  Sit aside to cool and then remove from tin so they don’t crumble.  To make the filling, add all ingredients to a saucepan and stir gently over low heat for 3-4 mins.  Spoon into tart cases.  Bake for another 5 mins but watch so they don’t burn.

(recipe adapted from ‘The Whole Pantry’ app)



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