Updated: Mar 1, 2019
For those of us that need, or choose, to avoid gluten and cereal grains, we can often feel like we're missing out on all the fun at Christmas time, especially mince pies!
When I was young I definitely used to eat my fair share of regular mince pies, and while they were delicious, they always left me feeling bloated and wishing that I hadn't indulged.
Now I know why - I am unable to tolerate gluten and tend to avoid most cereal grains as well, as it suits me and my digestive system much better. So over the years I've developed what I like to think is a really good gluten free and grain free pastry, suitable for any sweet or savoury tart and most definitely up to the job of mince pies.
You'll find the pastry recipe below, but to make a fabulous mincemeat and apple tart, click here to see the recipe I created for the Short Motivation, a website dedicated to fitness, travel, health and outdoor living. This failsafe Christmassy dish makes an impressive pudding at any of your festive get-togethers. I've already made this recipe twice so far this December, and I expect to make it several times more before the holiday period is over! Hope you enjoy it.
Gluten and grain free pastry - makes one 20 inch tart with a bit left over, or enough for 12 mince pies
125g ground almonds
140g cassava or tapioca flour
95g unsalted butter or dairy free spread
1 large egg
1 tbsp coconut sugar (leave out for a savoury tart)
Place the ground almonds, cassava or tapioca flour and coconut sugar (if using) and pulse to combine, before adding the butter/spread and pulsing to form crumbs. Then add the egg and blend until it resembles pastry but don’t over mix it – take it out and bring it together with your hands, form it into a ball and chill in the fridge for half an hour. Then roll it out between two pieces of parchment paper and use for your mince pies or tart base.