Guest writer Natasha Corrett of Honestly Healthy shares her delicious mince pie recipe

It’s only a few weeks now until Christmas. We’re all looking for some festive food inspo, right? Well who better to share a festive recipe with us than the founder of Honestly Healthy – Natasha Corrett?

Here she tells List for Life how to make perfect mince pies. Gluten, nut, dairy and wheat free AND vegan. Delicious. 

Image Credit:

Image Credit: Honestly Healthy for Life

Christmas wouldnt be Christmas without mince pies, so I had to find a way of making a healthy version to keep up with tradition. I think Ive found a tastier option, try them and see for yourself. Love Tash x

Serves – 12

Prep time – 40 minutes

Cooking time – 15 minutes

Ingredients

For the pastry –

60g vegan butter, plus extra for greasing

4tbsp coconut palm sugar

1/2tsp vanilla extract

85g rice flour, plus extra for dusting

50g chickpea flour

60g cornflour

1/4tsp xanthan gum

a pinch of Himalayan pink salt

3tsp water


For the filling –

60g unsweetened dried blueberries

100g unsweetened dried cranberries

70g sultanas

finely grated zest of 1 orange

juice of 1/2 an orange

finely grated zest of 1 lemon

1tsp ground cinnamon


 


Instructions –

  1. First, make the pastry. In a bowl, cream together the butter, sugar and vanilla extract. In a separate bowl, mix together the flours, xanthan gum and salt. Pour the flour mix into the butter mixture, add the water and use your fingers to mix it together to form a dough. Knead, for a minute and then roll into a ball, wrap in clingfilm and chill for 30 minutes.
  2. Meanwhile, put all the ingredients for the filling in a food processor and pulse until you achieve a rough consistency.
  3. Pre-heat the oven to 170°C and grease a 12 hole muffin tin with vegan butter.
  4. Dust a work surface with some rice flour and roll out the pastry until 3mm (1/8 in) thick. Using a pastry cutter, stamp out 12 rounds, re-rolling the trimmings and cutting again; keep the remaining pastry aside. Use the rounds to line the base and sides of each muffin ‘hole’.
  5. Fill each pie with 1tbsp of the ‘mincemeat’ – don’t overfill or it will bubble out during cooking.
  6. With the remaining pastry, roll out to a thickness of 3mm (1/8 inch) and using a shaped cutter (I like to use a heart or star), cut out 12 shapes that will form your pie lids. Place over the filling, pushing the edges of the lids down to meet the bottom pastry rim. Bake in a pre-heated oven for 10-15 minutes.
  7. Remove from the oven, leave to cool and transfer to a wire rack. Then, dust with some rice flour or agave powder and enjoy while still warm.

Check out Natasha’s book Honestly Healthy For Life, published by Jacqui Small for more. Find out more on Natasha’s website

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