…and a mince pie recipe to go with the mulled wine!

Another gluten and sugar free recipe so that you can still be (reasonably!) healthy during the silly season!



1 finely chopped medium apple
80g raisins
80g sultanas
40g finely chopped blanched almonds
1 tbsp vanilla extract
1dsp linseeds
½ dsp xylitol
Pinch of cloves
1-2 tsp nutmeg
Thumb amount of cropped ginger
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 35-40 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.

230g brown Gluten Free flour
160g butter
Pinch salt
Pinch cinnamon
Some ground almonds
1 egg
Pinch of xylitol

Mix flour and butter to make breadcrumbs, then add rest of ingredients. Bring together and wrap in clingfilm and put in fridge.

After at least one hour or overnight, start rolling out the pastry as thinly as you can. Starting with the bottom layer, fill with the mincemeat and then use smaller circles for the tops, or just star shapes if you don’t want too much pastry.


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