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Caffè Latte Mince Pies (gf, v)

 

To keep you on your toes, we thought we'd put a spin on the old traditional Mince Pies. These Caffè Latte Mince Pies just hit differently - they're super flavoursome and the coffee isn't going to blow your head off, but is subtle enough to make them taste delicious. Our lovely Amy has done a sterling job with these - don't miss out!

mince_pie_recipe_gluten_free_Vegan

mince_pie_recipe_gluten_free_Vegan

What you'll need:

For the pastry:

  • 2 tbsp ground chia or flaxseeds + 4 tbsp water
  • 100g Caffe Latte Porridge Oats
  • 50g ground almonds
  • 60g buckwheat/plain flour
  • A pinch of salt
  • 2 tbsp melted coconut oil or vegan butter/margarine (plus extra for greasing)
  • 3 tbsp plant-based milk

For the filling:

  • 200g mixed dried fruits, chopped small if needed
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 1 tsp coffee or espresso powder
  • 75ml water
  • 10g ground almonds

What you'll need to do:

  1. Make the filling: add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. Simmer over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.
  2. Preheat the oven to 160Fan/180*C and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.
  3. Make the pastry: stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz the Caffe Latte oats to a fine flour and add to a bowl with the ground almonds, flour and salt. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Bring to a dough.
  4. Tip the dough onto a lightly floured surface and roll out to ½ cm thick. Cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.
  5. Gently place each round base into the greased cupcake holes, fill with 1 heaped teaspoon of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine and bake for 18-20 minutes, until golden brown and crisping on top.
  6. Allow to cool and lift gently out of the tins. Serve dusted with icing sugar.

 PS....don't forget to check out our latest flavour of porridge!

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