Rustic Jujube Mince Pies – GF, DF, Vegan

November 09, 2017

Ingredients:

Pastry-
1 cup buckwheat flour
1/2 ground almonds
1/2 cup jujube fruits - Soaked in hot water for 10 minutes
2 tbsp coconut oil
2 tbsp agave syrup
1/2 tsp mixed spice
Pinch sea salt
 
Filling-
1 cup raisins
1/2 cup sultanas
1 tsp mixed spice
1 heaped tbsp agave
Handful jujube fruits - chopped
 

Method:

Preheat your oven to 180c.

Start by making the filling and combine the raisins, sultanas and jujube fruit in a
saucepan and bring to a medium heat. Add a dash of water and leave to cook until
the fruit is nicely stewed and really soft.

Add in the mixed spice and agave and leave to simmer. Add a little more water if
needed.

For the pastry, drain the soaked jujube fruits and add these to a food processor, as
well as the buckwheat flour, ground almonds, coconut oil, agave, mixed spice and
salt. Blend until well combined.

Lightly grease a cupcake/mince pie tray with coconut oil and use 2/3 of your pastry
mix to press into the base of the moulds. Push the mixture around the sides of the
moulds to create a little casing to hold the filling.

Add a spoonful of the raisin mixture to each of the pastry cases then, using the
remaining pastry mixture, form a flat circular shape and pop this on top.

Decorate with a dried jujube fruit and repeat this for the other mince pies. Bake in
the oven for around 11 minutes or until golden.

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