It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie?
It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie? With the addition of Liberto organic vanilla-flavoured protein shake, this Christmas classic is instantly transformed into a protein-powered treat. Not only is this recipe gluten-free, dairy-free and vegan, it’s also sweetened with natural sweeteners and fruit sugars rather than refined sugar.
Many thanks to Instagrammer @monika_heathyliving for sharing with us!
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Ingredients
For the pastry:
- 1 cup ground almond
- 0.5 cup plain gluten-free flour
- 0.5 cup ground oats
- 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
- 100 g vegan butter
- 1-2 tbsp stevia to taste
For the filling:
- 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat
Ingredients
For the pastry:
For the filling:
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Instructions
- Preheat oven to 200C / 180C fan.
- Combine all of the ingredients in a food processor, adding small amounts of water to get the desired texture.
- On a floured surface, evenly roll out the dough until it’s 2-3mm thick.
- Cut out 7 discs for the base (using a mug, cookie cutter or glass).
- Brush a shallow muffin tin or mince pie tin with a little vegan butter.
- Lay each round into a shallow muffin or mince pie tin, adding enough mincemeat to be level with the top of the pastry.
- Combine remaining pastry scraps and roll out again until 2-3mm thick, cutting out discs or stars for the lid. Make sure to brush the edges of the lid with water and press to seal.
- Bake for 25 min or until the top is golden-brown.
- Allow to cool for 5 minutes before transferring to a wire rack.
Recipe Notes
Check out @monika_healthyliving's amazing Instagram for more inspo here.....
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