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Gluten Free Mince Pie Recipe

The festive season is upon us and if you're foodie like me, then in-between seeing friends, family and buying gifts you'll also be planning what you're going to eat.

Christmas can be a tough time of year for anyone on a special diet. As friends and families come together, so do temptations, treats and the pressure to join in and eat or drink whatever everyone else is eating. But eating gluten and dairy free is getting easier and easier each year. The key challenge is keeping it healthy with whole foods that feed your body in the right way.

I've got lots of tips and experience from my own journey on eating well and staying on track, but in all honesty there's nothing more annoying than a huge wordy intro to a recipe that you want on a blog. Just give us the recipe I hear you say! And I'm so with you on that. So here it is:

Serves 25

Prep time 25 minutes


For the Pastry:

150g ground almonds

75g coconut flour

1 tbsp coconut palm sugar

½ tsp baking soda

½ tsp sea salt

zest of an orange

115g coconut oil melted. Plus a little extra for greasing

1 egg, lightly whisked

Minced fruit:

1 large apple, like Braeburn, Gala 75g raisins

75g golden sultanas

75g currants

65g dried, unsweetened cranberries 60g other dried fruit (sour cherries, blueberries, mango, apricots - dried but unsweetened)

Zest and juice of an orange

50g coconut palm sugar

4 tbsp coconut oil

½ tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

Make The Filling:

Add all of the ingredients above into a large saucepan over medium heat. Stir. When the coconut oil is fully melted, turn the heat to low, cover and cook for 15 minutes, stirring often. Take the saucepan off the heat and decant into sterilised glass jars. Leave to cool with the lid slightly ajar, then secure tightly and store until you’re ready to use.

Make The Pastry:

Put the ground almonds and coconut flour in a bowl with the

sugar, baking soda and salt. Stir in the orange zest. Pour the melted coconut oil into the flour and mix together with your fingers till a crumb forms. Stir in the egg and bring together with your hands to form

a dough.

Divide the dough in half, wrap each in film and place in the fridge for 1 hour (or overnight). Pre heat the oven to 175˚C. Grease the moulds of a muffin pan with a little coconut oil. Remove the dough from the fridge and place between 2 sheets of baking/ greaseproof paper. Roll with a rolling pin to flatten out the dough till it is pie-crust thin.

Using a cookie cutter (or an upturned jam jar - needs to be about 8cm diameter) cut out 25 circles and lightly press into the muffin pan moulds. The pastry can be tricky to work with as there is no gluten holding it together. Be patient. If the pastry splits just push it back together with your fingers and use any pastry scraps to fix it up.

Fill up each pie mould with a heaped teaspoon of the mincemeat. Using the remainder of the dough cut out 25 stars to top each pie. Bake in the oven for 12 minutes. Leave to cool in the tins, before gently easing them out. Don’t be tempted to remove from the tin when they come out of the oven. They WILL fall apart!


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