Happy Hump Day!
I know I probably didn’t need to mention this but just in case you weren’t aware – Christmas Day is this time next week! Yee ha! (I don’t think I have ever used ‘yee ha’ before in my life ever, it just seemed to call for it!).
Today I bring to you a new festive recipe – Mincemeat!
If you are not familiar with this; please do not think it is made of meat! Traditionally yes, today no way! Instead it is a delicious mix of dried fruit, spices, zest and other goodies, marinated and used in a variety of ways.
It can be quite unhealthy at times, mixed with sugar, sugar and more sugar! However I have made a lightened version that’s paleo friendly! It also doesn’t include suet which means it is suitable for vegetarians too. And you can sub out the alcohol for orange or apple juice if you want to make it suitable for children.
So what do you do with the mincemeat?
Well, most commonly, it is baked with pastry to create a ‘mince pie’. I have included a recipe below for a grain free pastry that you can use to make tasty gluten free, paleo and a lot healthier mince pie! A healthy festive treat…? Yes please!
But there are so many other uses for it!
- Over greek yoghurt with some nuts sprinkled on top
- Mixed with oats for breakfast
- Used as a chutney with cold meats and cheeses
- On top of eggs (seriously, try it!)
- On top of rice cakes etc
- Mixed with chunks of apple or pear, heated in the microwave for 1 minute
- Just as a snack on its own, out of the jar… yes I have done this… a lot!
And here is the recipe – mincemeat first and then for the pastry if you want to go for mincepies!
700g of dried fruit (I went for raisins, sultanas, currants and mixed peel. However, you could also use cranberries, chopped figs, dates, cherries etc)
1 tsp of cinnamon
1tsp of nutmeg
1tsp of mixed spice (all spice)
Zest of 1 lemon and 1 orange
2 ½ tbsp of apple puree
1 tsp honey
1 tsp coconut oil
1 cup of sherry (you could also use brandy, rum, whisky, orange or apple juice)
- Put all fruit in a bowl and mix
- Add the spices to the fruit and stir through to coat
- In a small pan put the zest, apple puree, honey, oil and sherry.
- Stir on a low heat until the oil and honey has melted
- Add to fruit and stir
- Let it cool
- Once cool, cover and leave for at least 24 hours to marinate. The longer left, the more infused the fruit will be. Try and stir at least twice during the 24 hours.
Grain free/ Paleo pastry (makes 10 pies approx)
1 cup of almond flour (ground almonds)
1 egg beaten
Coconut flour (enough to bring the mix to a pastry like consistency)
- Mix the almond flour and eggs
- Add coconut flour, a small amount at a time, to dry out the dough until it is no longer sticky.
- Roll out with a rolling pin and cut out round shapes.
- Place in cupcake/pie tin with 1 heaped teaspoon of the mincemeat on top.
- Bake in oven for 20 minutes at 160C. Check often.
(Note- the texture of the pastry will be different to ‘usual flour’ pastry. However this pastry is full of almond/coconut flavour and I think it’s a lot nicer, yum! It also is so much lighter than normal pastry).
So there you have it! Why not give it a try, it is so easy to make and keeps for at least a few weeks in a sealed container. Or make and give as a lovely gift!
(And thanks to Jen over at @peasandcrayons for the WIAW link up!)