Sound the carols, Christmas is here!
With mince pies being one of the most traditional Christmas bakes, we thought they’d make the perfect introduction to our Primal series of Christmas goodies.
Before creating a Primal-friendly version of the classic recipe, we were sure that we wanted one thing to remain the same – taste. It’s not always easy taking a recipe and turning it into something that’s Primal friendly, and more than often, while they still do taste great, they don’t taste exactly the same. However, let us assure you that this isn’t the case with our healthy mince pie recipe. In fact, we’re almost certain that they taste exactly like the real thing! Big claim, huh?
We’ve made a few adjustments to the classic recipe – a few of them being the sugar content and pastry – and it’s thanks to these tweaks that make our healthy mince pies Primal friendly.
So how exactly did we make a healthy mince pie, you may ask? We ditched the flour and used our favourite almond and coconut flour to recreate a buttery, yet healthy pastry pie. Then, for the mincemeat, we swapped the sugar for coconut sugar and kept the flavour of the traditional recipe.
So what are the benefits of swapping regular sugar for coconut sugar? Well firstly, not only are you cutting out empty calories, but you’re also limiting your consumption of one of the world’s unhealthiest and poisonous ingredients. And secondly, we’re providing our body with extra health benefits! Did you know that coconut sugar isn’t like the regular refined white sugar found in cakes, cereals and thousands of processed foods?
You see, coconut sugar is also known as coconut palm sugar and is made from the sap collected from the flower buds that are cut from the coconut palm. This means coconut sugar is natural and not refined. It’s also packed with vitamins and minerals such as vitamins C, B1, B2, B3 and B5, as well as calcium, iron, magnesium, potassium and zinc. It also contains much less fructose than white table sugar.
So, if a healthy mince pie recipe is what you’re after this Christmas, then give the following recipe a go and fool your family with a healthier - yet just as tasteful - Christmas bake. We bet they won't even tell!
Healthy Sugar-Free Mince Pie Recipe
Serves 8-10 mince pies
Preparation time: 25 minutes
Cooking time: 20 minutes
- 250g almond flour
- 50g coconut flour
- Juice of 1 orange
- 6 tbsp butter - 60g
- 1 egg
- Pinch salt
- 1 tbsp coconut sugar
- 200g mixed fruit
- 50g apricots
- 50g cranberries
- Apple grated
- Juice of 2 oranges
- 1 tsp mixed spice
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 100g coconut sugar
- 1/4 tsp ginger
- 1/4 tsp allspice
- 50g butter
- Begin by preheating the oven to gas mark 4.
- In a pan, add all of your mincemeat ingredients and bring to a slight boil. Reduce to a low heat and simmer for 15 minutes.
- While the mincemeat cooks, begin making your pies.
- In a bowl, add the almond and coconut flour along with the butter. Mix until the butter has melted and a crumbly texture has formed. Add the rest of the ingredients and mix together.
- Once done, roll your mixture into a dough and cut in half. Using two pieces of parchment paper, place one sheet down onto the surface. Pop one half of your dough on top of the parchment paper and place the other piece of parchment paper on top of the dough. Using a rolling pin, roll the dough to a rough thickness of 3mm. Repeat this process for the other half of the dough.
- Remove the top piece of parchment paper from both pieces of dough and, using a cookie cutter (or end of a glass), cut circles out of the dough. Make sure you leave enough for extra circles. You will need these for the top of the mince pies.
- Grease a cupcake tray with butter and place each circle of dough into the cupcake holders. You will need to mould the dough with your fingers so the edge of the circle works its way up the sides. Repeat this until you have used all of the larger circles. Add a tablespoon of mincemeat into each pie.
- Using a smaller circle, cut out the tops for your mince pies and place them on top of each pie. Using a fork, gently push down the edges into the base of the pie.
- Pop them into the middle of the oven to bake for 20 minutes or until slightly golden. Once cooked, remove from the oven and leave to cool.
- Keep in an airtight container and consume within 5 days.