Words by Nicole Thomsen
December 11th, 2017
Of all the Christmas traditions, overindulging in food seems to be the biggest and most common, but can you blame us? When you’re surrounded by tins of chocolate and selections boxes galore, it’s hard to say no, and of course, “just the one” results in a half-eaten tray of biscuits. And while we’re not against treating yourself (if not now, when?) that doesn’t mean you can’t try and make the usual Christmas delights somewhat healthier and easier on the waistline.
Take the humble mince pie. It has a reputation equivalent to that of Marmite; you either love them or you hate them. Regardless of whether they make you drool or not, mince pies will always be in abundance during Christmas but they don’t have to incite as much guilt as they do after scoffing three in a row. Thanks to Roz Purcell, author of the healthy eating cookbook and blog Natural Born Feeder, we’ve got a healthy alternative recipe for the traditional mince pie that will have your mouth watering this Christmas.
I knew I would have to attempt a healthier recipe for the Christmas food lovers. I’ve added a few new additions that may even turn the mince pie haters into lovers. These have now become one of my favourite Christmas treats!
*makes 14 mini pies
100g oats (gluten-free available)
2 tbsp Greek yoghurt
4 tbsp coconut oil
1 tsp baking powder
2 tbsp honey /maple syrup
2 tbsp roasted pecans chopped
2 tbsp roasted almonds chopped
1 tbsp maple syrup
1 tbsp coconut sugar
1/4 grated apple
2 tbsp lemon juice
1 tbsp lemon zest
1 tbsp chopped dried cranberries
1 tbsp chopped dried raisins
1 tsp nutmeg
2 tsp cinnamon ground
1. Preheat the oven to 190ºC.
2. In a food processor, blend the oats to form a flour and add your baking powder.
3. Next, add the coconut oil. Use your hands to combine the mix to create a breadcrumb texture (like making pastry the good old way).
4. In a separate bowl, add the egg, honey and Greek yoghurt and whisk. Pour into the oat flour mixture and using your hands, mix until dough forms and is slightly wet.
5. Wrap in cling film and place in the fridge for 20-30 minutes.
6. Take small sections from your dough and press down into your cupcake tin mould to form a pastry case for the filling. Blind bake in the oven for 8 minutes.
7. Roll out the sections of pastry you have left over and cut out 14 star shapes.
8. Mix all the filling ingredients together and spoon into your pastry cups and cover with your pastry stars.
9. Bake for a further 7 minutes until golden brown.
This recipe is courtesy of Roz Purcell. You can find this plus many more drool-worthy recipes on Roz’s blog NaturalBornFeeder.com or inside her book Natural Born Feeder. A delicious gift idea for the foodie in your life.
*This post was originally published on 14th December 2016.
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