If you don’t want the bother of making and rolling-out pastry but still want your mincepies, then this is the pie for you! Although it is more of a crumble mixture than a pastry, this pie goes down really well and can also be used as a dessert; just imagine it with a lovely dollop of natural yoghurt or coconut cream !! Yum.
I blitzed my gluten-free oats as it is so easy to make the flour and I used maple syrup, coconut oil and lots of almonds (we love them).
250g gluten-free oats (or fine oat flour)
50g coconut oil or unsalted butter
70ml maple syrup or best honey
¼ teaspoon ground cinnamon
¼ teaspoon cardamom or allspice
300g prepared mincemeat
1 large eating apple, or two small ones
Flaked almonds to garnish (optional)
Preheat the oven to 160°C.
Blitz the oats using a Nutribullet or similar, to a fine flour then pour the flour into a medium sized mixing bowl together with the spices and mix well.
Melt the oil/butter with the maple syrup/honey then add to the flour. Mix well to incorporate.
Line a baking tin with parchment (I used a tin with a base of 23cm x 18cm and it worked just fine)
Press about half of the mixture into the tin to evenly line it.
Coursely grate the apple (skin too) into the mincemeat and stir well together. Spread this over the pressed crumble mixture and sprinkle with the remaining crumbs. Top with flaked almonds if using.
Bake for 30 minutes until golden.
Allow the pie to cool for at least 15 minutes before cutting into slabs in the tin. Lift out on the parchment and allow to cool on a wire rack. It firms up as it cools.
Store in an airtight container.
Recipe adapted from Kellie’s blog Food to Glow
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.