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flatlay mince pies on wooden tray surrounded with green pine tree trimmings and red holly bush berries with hand taking one pie
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5 from 1 vote

Gluten-Free Mince Pies

Flourless mince-pies made of a crisp pastry shell filled with juicy spiced fruit. The perfect English Christmas classic dessert.
Prep Time1 hr
Cook Time25 mins
Course: Dessert, Snack
Cuisine: English
Servings: 12 mince pies
Calories: 226kcal
Author: Reena Sharma


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


Calories: 226kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 200mg | Fiber: 4g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg