I love mince pies at Christmas. It’s
an English tradition and it seems to have caught on in the ‘States too! Until now the only mincemeat I could find was the jarred variety: its main ingredient? Corn Syrup 😦 Today I found this option which has fewer ingredients, all it requires is reconstitution with hot water. It is not a healthy as homemade (it contains brown sugar, dextrose, and cornstarch), but it is a much healthier version than conventional mincemeat products.
For a gluten free crust, consider mixing melted butter with almond meal (you can add a little honey or maple syrup if you wish) for a Graham-cracker crust alternative. Push the warm almond dough into the cups in a greased, mini-cupcake tray and bake for a few minutes until the insides look drier or lightly golden. Scoop reconstituted mincemeat into the shells and bake a few minutes more, until crusts are golden brown. (I’ll have measures and temps in recipe format shortly: if you experiment in the kitchen as I do, this should be enough info to get you started! You can always follow general Graham cracker crust and open mini-pie baking guidelines)
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