Wait... did someone say Christmas? I don't know about you but this year has really flown by. It's crazy to think that Christmas is now looming upon us. However, I am really excited about the festive period. I love the atmosphere, Christmas music, and the food (especially leftovers!) Another great thing about Christmas of course is the return of the Mince pie! Everybody loves a Mince Pie right? If you don't you have really been missing out.
Now for you avid fitness fans I have been on the look out for a Mince pie recipe that is a great protein source, is healthy yet still tastes delicious and satisfying. These mince pies still pack a punch with flavour and are great as a snack or desert. I like my mince pies served with a little bit of low fat cream, but they taste amazing served just on their own.
Prep time: 15 minutes
Cook time: 45 minutes
For the Mince:
300g Dried Fruit
1tsp Vanilla extract
1tsp Coconut oil
For the crust:
220g Almonds (grounded)
2tbsp Coconut oil
Pre-heat the oven to 180 degrees
Chop the apples and place in a pan with the vanilla extract
Add the other ingredients to the pan and simmer for 25 - 30 minutes
For the crust, place the almonds and walnuts in a food processor or blender, adding in the oil, honey, cinnamon and the Egg. Blend until a dough like mixture is formed. Add a little water if necessary if the mixture is too dry.
Sprinkling flour over the surface, roll out the crust mix to around 0.5 - 1cm thick
Grease muffin tins with coconut oil and mould the crust into the individual tins. Keep the remaining dough mixture for later.
Cook the crusts for about 8 minutes or until they start to brown, then take out of the oven. Leave to cool.
Once the crusts have cooled and the mince has been simmered scoop 2tsps of mince into each pie. Using the remaining crust mixture, roll out and make into shapes, placing each shape on top of the mince pies. I like doing Christmas trees or stars, but any shape of your choice will be perfect
Cook in the oven for another 8 minutes
4g Protein per serving
195 Calories per serving