VEGAN mince Pies – Recipe 1 (for up to 16 pieces)
Crust: 150g Brown Flour (or Gluten-free flour mix) 50g Ground Almonds 75g Coconut Butter 100ml Orange Juice (about 1/2 orange) 1 Tsp Lemon Juice 1 Ice cube Pinch of Salt Place Flour and Butter in food processor until finely ground. Mix in the Almonds and Ice Cube, and incorporate juices slowly until it starts to form a ball. Work dough to a minimum. Reserve in the fridge for at least 20 minutes, preferably overnight. Filling: 100g Sultanas 125g Apricots, sliced 1 Handful Hazelnuts, or Pecans, chopped (optional) 50g Raisins 1 Tbsp Coconut Butter, melted 125ml Orange Juice 1/2 Tsp Orange Zest Pinch of Cinnamon Pinch of Nutmeg Pinch of Allspice Pinch of Salt Combine all ingredients together. Mix together and reserve in refrigerator overnight to marinade. The mix can be made several days in advance to obtain much deeper flavours. Roll dough and line pie tray, fill with mincemeat, and cover with star-shaped dough pieces. Bake at 180˚c 20–25 minutes, until golden brown RAW VEGAN mince pies – Recipe 2 (for up to 16 pieces) Crust: 225g Coconut Flour 225g Cashews 25g Ground Flax/Linseeds 2 Tbsp Raw Agave/Brown Rice Syrup 2 Tsp Lemon Juice 4 Tbsp icy Water Pinch of Salt Place ingredients in food processor until finely ground. Press tightly into cling film-lined pie tray (tip: I used the lid of olive oil spray bottle, that I cleaned carefully and oiled regularly to press dough) Roll leftover dough and cut star-shapes to use as decorative tops. Place netly on Parchment Paper-lined flat oven tray. Place in dehydrator (or oven on 40˚c, and door ajar) for 12 hours Filling: 100g Sultanas 125g Apricots, sliced 1 Handful Hazelnuts, or Pecans, chopped (optional) 50g Raisins 1 Tbsp Coconut Butter, melted 125ml Orange Juice 1/2 Tsp Orange Zest Pinch of Cinnamon Pinch of Nutmeg Pinch of Allspice Pinch of Salt Process all ingredients together, except raisins. Mix together and reserve in refrigerator overnight to marinade. The mix can be made several days in advance to obtain much deeper flavours. Remove crusts from cases, spoon gently Mincemeat and place star-shaped crust on top of filling. Sprinkle with Icing sugar before serving. (Tip: you may want to dehydrate the filled cups too, but it is not necessary).
0 Comments
Leave a Reply. |
It is all about FOOD!!!™ This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices. Author Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating. 
Archives
June 2019
Categories
All
  |
RSS Feed
|
|
The information contained herein, including, but not limited to, texts, graphics, images, links, and other materials, blog articles and newsletters, is intended for general informational purpose only. It does not address any individual circumstances, and it is not a substitute for professional medical advice, diagnosis or treatment and should not be relied on to make decisions about your health. Always seek the advise of your physician with any questions you have regarding your medical care.
Content and pictures wherein are subject to copyright. You are not authorised to use, reproduce, modify, distribute or share, in part or in its entirety, without the written permission of Exquisite Private Chef.
|
© Exquisite Private Chef. 2015-2017. All right reserved.