| Servings |
|
Ingredients
- Ingredients
- Fruit Mince
- 500 g apple
- 250 g sultanas
- 110 g dried cranberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- Juice of 1 orange
- 1/2 zest of orange
- 500 ml water
- 1 tsp vanilla extract
- Oat Cup Base
- 175 g rolled oats
- 50 g dessicated coconut
- 70 g almond meal or LSA works well too
- 2 tbsp cold coconut oil
- 2 tbsp honey/pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp water
Ingredients
|
|
Instructions
- Method
- To make the mince filling place all ingredients into a pot, bring to the boil and allow to simmer until apples are soft, cranberries and sultanas are plump and mixture becomes thick. Add more water if need be. Set aside to cool while you prepare the pie cases
- Line your muffin tray with baking paper or grease slightly and pre heat oven to 180
- To make the pie cases combine the dry ingredients in a bowl or food processor and mix. Add in coconut oil, honey, vanilla and water and combine until smooth and mixture sticks together. Add more water if mixture is still too dry to stick together
- When mixture sticks together squeeze any excess water out, wrap in cling wrap and leave in the fridge for 40 mins
- Once the mixture has had time to chill, roll mixture out between two sheets of baking paper and cut with a cookie cutter to be slightly larger than your muffin tray
- Place the cut mixture in to each hole and fill with the cooled fruit mince filling and top with small cuts of the oat mixture
- Bake in oven until brown and allow too cool for 5 mins in tray before placing on a cooling rack. Serve warm and enjoy
Recipe Notes
200 calories per mince pie