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Allergy-friendly vegan fruit mince pies

What you need: 

Pastry:
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup garbanzo bean flour
1 teaspoon xanthan
pinch Celtic sea salt
2 ounces vegan buttery spread (I use Earth Balance vegan buttery sticks or Nuttalex vegan spread)
4 tablespoons coconut palm sugar
1 teaspoon pure vanilla extract
1 teaspoon finely chopped lemon zest
2 tablespoons cold filtered water, divided Filling:
1/2 cup apple, peeled and grated
2 tablespoons orange zest (about 2 medium oranges)
1 teaspoon lemon zest (about 1 small lemon)
1/4 cup freshly squeezed orange juice
1 cup raisins
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried blueberries
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons maple syrup

What you do: 

1. To make the pastry: Preheat oven to 350 degrees F. Grease mini half muffin tins and line a small baking tray with parchment paper. Sift together flours, xanthan and salt in to a mixing bowl. In your food processor cream the butter, sugar and vanilla until smooth and well combined. Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.
2. Add in a tablespoon of water at a time; just enough to create a soft workable dough. Knead this dough with a bit of rice flour until workable. Wrap the ball of dough in some plastic wrap and chill in the fridge for about 1/2 hour.
3. To make the filling: Place all filling ingredients in the food processor with the chopping blade and puree until smooth. Adjust spices and sweetener to taste and then allow to sit.

Preparation Time: 
40-60 mins, Cooking time: 20 mins
Cooking Time: 
20 mins
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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