I know Christmas isn’t about being healthy, but I had to make these Gluten-Free Mince Pies didn’t I?! I made traditional mince pies so it was only fair to make an alternative without the gluten. And goes without saying they’re vegan obvs. The pastry case is flourless and is actually so healthy you could tuck into these mince pies for breakfast or enjoy them as a healthy snack – you cant say that about other mince pies now can you ey?! You can also eat these as a raw, no-bake pie. The texture of the pastry would be more like cookie dough than pastry but hell, who said that’s a bad thing?!
The gluten-free vegan pastry shell is made up of ground oats and almond flour and the filling, a delectable collection of plump and juicy dried fruits infused with sweet spices like cinnamon and nutmeg – soooo Christmassy. The fragrant of these is just divine let alone the taste.
Though saying that, I hated these as a kid – that pesky fruit, those irritating spices – I literally didn’t have good taste back in the day, glad I’ve grown up to appreciate these, now I can’t have a Christmas without them. With a good dollop of cream or custard, I’m all set.
Questions about Gluten-Free Mince Pies
How to make gluten-free mince pies?
To make gluten-free mince pies, you will need to start with the vegan mincemeat filling. Soak raisins, sultanas and dried cranberries in hot water for an hour. Add candied peel, chopped apple, ground cinnamon, ground nutmeg, ground allspice and coconut sugar and leave for another half hour. Add half of the mix to a food processor and blitz for a few seconds. Return to the bowl and leave aside.
For the gluten-free pastry, combine almond flour and oat flour in a bowl. To this add plant milk, a flax egg and rapeseed oil. Mix until a smooth dough forms. Roll this out and using an 8cm cookie cutter, cut into circles and press into a lightly greased muffin tin, using a fork to prick the base a few times. Roll out the remaining pastry and using a star-shaped cookie cutter, cut into stars. This can also be done free-handed.
To assemble the pies, spoon the mincemeat into the pastry rounds set in the muffin tin. Transfer the pastry stars on top of the mincemeat filling in the muffin tin and bake for 25 minutes.
Can you freeze mince pies?
Mince pies can be frozen for up to 2-3 months in an airtight container. When ready to eat, allow to defrost then place in a hot oven for a couple of minutes.
What is the main ingredient in mince pies?
The main ingredient in mince pies consists of dried fruit, which makes up the filling. The dried fruits are raisins and sultanas. Cranberries and candied peel can also be added in smaller quantities.
Mince Pie Substitutions
- Almond flour can be subbed with coconut flour in a 50/50 mix.
- Dates can be used in the filling instead of coconut sugar.
- Coconut sugar can be replaced with any other type of sugar.
- The step to blitz some of the mincemeat can be omitted but the filling texture will vary slightly.
- Replace the rapeseed oil with any other oil, preferably a flavourless one.
- Use chia egg instead of flax egg in the same quantities.
These Gluten-Free Mince Pies are…
- Christmas dessert
- Made with almond flour and oat flour
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Gluten-Free Mince Pies
Ingredients for mincemeat filling:
- 100 g raisins
- 100 g sultanas
- 100 g dried cranberries
- 50 g candied peel
- 95 g coconut sugar
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 small apple diced
- 6 tbsps hot water
Ingredients for gluten-free pastry case:
- 100 g almond flour
- 100 g gluten-free oat flour
- 2 flax egg 2 tbsp + 6 tbsp water
- 1 tbsp rapeseed oil
- 3 tbsp plant milk
- Pinch salt
- Preheat the oven to 180C.
- For the mincemeat, soak the raisins, sultanas and dried cranberries in the hot water for 1 hour.
- Add the spices, sugar, chopped apple and candied peel and leave for another 30 minutes.
- Place half the mixture in a food processor and blitz roughly for a few seconds.
- Add back to the rest of the mincemeat and leave aside.
- For the pastry, combine the oat and almond flours.
- Add the flax egg, oil and milk and mix until a smooth dough forms.
- Roll out and using an 8cm cookie cutter, cut into circles. Leave aside the leftover dough.
- Press into a lightly greased muffin tin and prick a few times with a fork.
- Spoon in the mincemeat mixture.
- Roll out the remaining dough and use a star shaped cookie cutter (or freehand) and place on top of each pie.
- Bake for 25 minutes
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