We love the food at Christmas time, but most of the recipes are packed full of dried fruit and sugar.
This year, The Sugar Breakup team are turning many traditional Christmas recipes into sugar free Christmas classics!
We decided to start with fruit mince pies, an absolute Christmas classic and loved by all ages. We’ve called ours the Nut Mince Pie. The results were spectacular, all of your family and friends will enjoy them.
- Makes: 12
- Prep time: 30 minutes
- Oven Temperature: 175°C (fan forced 170°C)
- Cooking time: 20 minutes
- Pan: flat bottomed cupcake pan with 12 holes
1/3 cup chopped almonds
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts
1 small green apple grated, skin on
1/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
2 tablespoons of The Sugar Breakup Dextrose
Finely grated skin of 1 orange
Finely grated skin of 1 lemon
1 teaspoon of lemon juice
1/2 teaspoon mixed spices
Pinch of nutmeg
25g melted butter
1 tablespoon brandy
1 cup plain flour
1/2 cup The Sugar Breakup Dextrose
1 large egg lightly beaten to just mix yolk and white
1 tablespoon iced water
Let the Christmas fun begin!
- To make the nut mince, combine all the ingredients in a bowl and mix. You can use the mixture immediately, but if you have time, make it the day before and put into the fridge overnight. This allows the flavours to develop.
- Preheat the oven to 175°C. Brush the cupcake baking tray holes with extra melted butter.
- Place the flour, dextrose and butter in a bowl and rub in the butter until its fine and crumbly, resembling bread crumbs. Add the egg and using a knife, mix until it just comes together. Add the water if needed.
- Turn out the pastry onto a lightly floured surface roll out 2/3 of the pastry and cut out 12 rounds with a biscuit cutter. Make sure the cutter will cut sizes big enough to cover the entire cupcake hole. Place the cut pastry into the cupcake holes.
- Place the nut mince filling into the the pastry cases.
- Roll out remaining pastry and cut smaller rounds with the centres also cut out with a Christmas decorative cutter.
- Place large rounds on top of half the pies and seal on the edges. Place the smaller decorative cutouts onto the remaining half of pies.
- Place tray into preheated oven and bake for 20 minutes, or until golden brown. Leave in the tin for 5 minutes, then lift out using a knife and cool on a wire rack.
If using a Thermomix to make the pastry – place the flour, dextrose and butter into the bowl and mix for 10 seconds on speed 6, until it resembles breadcrumbs. Then add egg and water and then knead 10 to 20 seconds on kneading speed.
I prefer to use honey instead of (dextrose sugar and rice syrup ) can I substitute this instead and how much..
Thanks for the message, our recipes are designed to be fructose free or low fructose using The Sugar Breakup Dextrose or Golden Rice Malt Syrup. Unfortunately honey has as much fructose as normal table sugar. You can find out more about quitting fructose here>> https://thesugarbreakup.com/quit-sugar/
I can’t use recipes containing fruit.
My grandson has sugar malabsorption.
No dairy, no sugar.
These look absolutely gorgeous! And I will try them. Want to know why?
I have used your Seedy Banana Loaf recipe for @ a year, tweaked it to make it gluten fee and experimented with pumpkin and zucchini instead of banana. Its delicious x100!
I didn’t think to come in and check out everything else. So glad I did! Love it!
Skinny Jeans Mum
Wow those loaves sound delicious! Love to see a photo of your baking!
Thanks! My pumpkin loaf is here:
I love this with a good soy flat white:)
Reblogged this on Chef Ceaser.
Excellent! I have been waiting my whole life for a mince pie recipe that isn’t full of sugar! Do you have any tips for what gluten-free flours might work in this recipe? Thanks
So glad we could help! Yes gluten free flour would definitely work in this recipe.