Spiced Buckwheat Mince Pies With Almond–Oat Crumble Tops
“These satisfying and nourishing gluten-free mince pies have a nutrient-dense crust that provides essential minerals, fibre and healthy fats. They’ll satisfy even the sweetest tooth but without the blood-sugar spike, thanks to the fibre and cinnamon, which both help to balance blood-sugar levels. The fruity, gently spiced filling is anti-inflammatory, easy on digestion and supports natural energy levels and a healthy immune system. The oats and almonds in the topping are rich in polyphenols and high in fibre, helping to support the microbiome and overall gut health,” says nutritional therapist Alexa Mullane.
Serves
8
Cook Time
Dietary
Dairy-Free
Vegan
Vegetarian
Ingredients
Pastry:
- 140g buckwheat flour
- 60g ground almonds
- 35g coconut sugar
- 80g coconut oil (chilled)
- 2–3 tbsp cold water
Filling:
- 150g dried figs, chopped
- 80g dried apricots, chopped
- 1 medium apple, grated
- Zest of 1 orange
- 1 tbsp blackstrap molasses
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp cardamom
Topping:
- 50g oats
- 30g almonds, chopped
- 25g coconut oil
Method
1. Mix pastry ingredients until a dough forms. Press into a greased muffin tin.
2. Combine filling ingredients in a pan, heat gently until sticky. Spoon into pastry cups.
3. Mix topping ingredients, scatter over each pie.
4. Bake at 180°C for 18–20 minutes until golden.
