It’s nearly Christmas and all we’re thinking about is watching films and eating mince pies in front of the fireplace. It is also the time of year when Christmas takes over our Bodyism Cafe in Notting hill and healthy mince pies take their place on the menu.
These mince pies are made from nutritious and wholesome ingredients: the perfect sweet treat without the sugar hangover.
Bodyism mince pies are too good to be missed out on so we’re sharing the recipe for those who can’t make it to London.
Let the scent of stewed fruits and spices take over your kitchen and cook up a storm for your family and guests.
A crust made from almonds and hazelnuts helps slow down the absorption of sugar.
(Makes 12 Mince Pies)
For the crust:
1 tsp cinnamon
¼ tsp of sea salt
¼ tsp of bicarbonate of soda
2 tbsp of maple syrup
1 orange zest
15g coconut oil, room temperature
1 flax egg
Pinch of himalayan salt
For the mincemeat:
2 apples (approx. 150g) finely chopped (no need to peel)
40g raisins (unsweetened)
40g sultanas (unsweetened)
40g goji berries
Zest and juice of ½ orange
Zest and juice of ½ lemon
½ tsp of ground mixed spice
½ tsp of ground nutmeg
2 tsp cinnamon
1 pinch of grated nutmeg
25g of coconut oil
1 small pinch of sea salt
- In a food processor, blend the hazelnuts and almonds until it has a flour like consistency. Mix with rest of the pastry ingredients until it becomes a dough.
- Cut dough into two pieces and chill in the fridge while you prepare your mincemeat.
- Finely chop apples and place all mincemeat ingredients into a large saucepan. Cook on medium heat for about 15 minutes or until the apples are soft, stirring every now and then.
- Line a mini cake tin with mini cupcake cases. Work with one half of the chilled dough at a time and roll until a few millimetres thick.
- Use a pastry cutter that is slightly bigger than the diameter of your cupcake cases to cut several discs of pastry. Place a disc in the centre of each and using your fingers, gently push the pastry up around the sides of each case.
- Bake the tart bases for five minutes at 170C and remove from the oven to fill each crust with one heaped teaspoon of mincemeat.
- Bake for approximately 10 minutes until lightly golden. Cool the tin on a wire rack for five minutes, then gently ease the tarts out to cool further so they become nice and crisp.
- Finally, serve with a spoon of coconut yoghurt and a sprinkling of pomegranate seeds for the perfect nourishing treat.