A nice gluten free and low sugar mince pie recipe so that you can still enjoy the festive treats without the consequences!

This time made with chestnut flour, which has quite a distinct taste, but is naturally sweet and a nice alternative…

Pastry:

200g chestnut flour

100g butter

15g chopped almonds

Pinch salt

1 tsp cinnamon

1 egg

Mix all dry ingredients with the butter to make breadcrumbs, then add the egg. Bring together and knead slightly and when you have a workable dough, put in a plastic bag and put in the fridge. Leave for at least one hour or overnight. Then start on the filling…

Mincemeat:

1 finely chopped medium apple

80g raisins

80g sultanas

2 dates

40g finely chopped blanched almonds

1 tbsp vanilla extract

1dsp linseeds

Pinch of cloves – milled

2 tsp mixed spice

1 tbsp cinnamon

Water – keep adding so it does not dry out

Put all the ingredients in a pan over the hob and cook slowly for around 30 minutes adding the water as you go, until it forms a pulp-like consistency. Ideally leave overnight to let the flavours come through, but if time is limited a few hours is ok too.

Then start rolling out the pastry as thinly as you can. Then start making your bottom layer, fill with the mincemeat and then use smaller circles for the tops, or just star shapes if don’t want too much pastry. Brush with egg if preferred. Put in a preheated oven (190’C) for 15-20 minutes or until browned.

Remove from oven and let sit for a while and then enjoy!