Rustic Jujube Mince Pies
This mince pie recipe from Abakus Foods gives a wholesome twist on a Christmas classic. The pies are vegan, gluten free and dairy free for everyone to enjoy.
To make these rustic jujube mince pies, start by making the filling by combining 1 cup of raisins, ½ cup of sultanas, and a handful of chopped jujube fruit in a saucepan and bring to a medium heat. Add a dash of water and leave to cook until the fruit is stewed and soft. Mix in 1tsp mixed spice and 1 heaped tbsp agave syrup and leave to simmer, adding a little more water if needed.
For the pastry, soak ½ cup of jujube fruits in hot water for 10 mins and drain. Add these to a food processor with 1 cup buckwheat flour, ½ cup ground almonds, 2tbsp coconut oil, 2tbsp agave syrup, ½tsp mixed spice and a pinch of sea salt. Blend until well combined.
Lightly grease a cupcake/mince pie tray with coconut oil and press 2/3 of your pastry mix into the base of the moulds. Push the mixture around the sides of the moulds to create a little casing. Add a spoonful of the raisin mixture to each of the pastry cases then, using the remaining pastry mixture, form a flat circular shape and pop this on top.
Decorate with a dried jujube fruit and repeat this for the other mince pies. Bake in the oven for around 11 mins at 180c or until golden.