So we experimented! The plan was to try out a deconstructed mince pie, and this one has very little sugar and is gluten free. We haven’t included exact measurements as this was a test.
We chopped up some dried fruit, organic apricots, dates and figs, and left them overnight in a bowl with some water and Armagnac.
The next day we melted 2 tbsp of organic cold pressed coconut oil, and combined it with ground walnuts, chestnut flour, cinnamon, pinch of sea salt and rolled oats. We then kneaded it into a pastry and placed it in the fridge for a couple of hours. Once chilled we rolled out carefully and cut out small disks using a small cookie cutter. We then baked in the oven on 180 degrees on a baking sheet covered in baking paper for about 15 minutes.
Once cooked, we left them to cool and then topped with the fruit mixture and some charred clementine segments.
There really is no need for sugar when using dried fruit as they have so much natural sweetness to them. Experiment with the quantities for the pastry like we did, you can switch out the nuts and the flours, as long as you make the right pastry dough consistency and chill it before baking.
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