I am just about to makes these for tonight and tomorrow so thought I would share them
They certainly are delicious
Pastry
2 cups of gluten free plain flour
100g melted coconut oil
5 tbs maple syrup
2 tbs water
Mincemeat
2 apples finely chopped
3 tbs coconut sugar
2 cups of sultanas
1 cup mulberries
1/2 cup Incan berries
2 tsp mixed spice
4 tbs water
Take make mincemeat filling place all the ingredients into a pan and lightly
simmer for 10 minutes. Then with a hand blender lightly blend to remove the big
chunks. Leave to cool whilst you make the pastry.
Mix all the pastry ingredients in a bowl so it forms a dough that you can make
into a ball. If it’s too dry add a little more water. Place the ball into a muffin tin
and mold into the shape of the tin. Get a fork and prick the bottom twice then
place in the oven at 160 c for 5 minutes. Take out and place vegan mincemeat
filling and place a little coin-shape of pastry on top and then bake for a further 5
minutes. Store in an airtight container for up to 3 days but these are best eaten fresh and still warm
