Allergy-Friendly Vegan Fruit Mince Pies Recipe

Name: Allergy-Friendly Vegan Fruit Mince Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup white rice flour; ¼ cup tapioca flour; ¼ cup garbanzo bean flour; 1 teaspoon xanthan gum; 1 pinch of celtic sea salt; 4 tablespoons coconut palm sugar; 1 teaspoon pure vanilla extract; 2 tablespoons cold filtered water; 1 teaspoon finely chopped lemon zest; ½ cup grated apple (peeled and grated); 2 tablespoons orange zest (about 2 medium oranges); 1 teaspoon lemon zest (about 1 small lemon); ¼ cup freshly squeezed orange juice; 1 cup raisins; ½ cup dried apricot; ½ cup dried cherries; ½ cup dried cranberries; ½ cup dried blueberries; ¼ teaspoon nutmeg; ¼ teaspoon allspice; 1 teaspoon cinnamon; 2 tablespoons maple syrup

Servings: persons

½ cup white rice flour
¼ cup tapioca flour
¼ cup garbanzo bean flour
1 teaspoon xanthan gum
1 pinch of celtic sea salt
4 tablespoons coconut palm sugar
1 teaspoon pure vanilla extract
2 tablespoons cold filtered water
1 teaspoon finely chopped lemon zest
½ cup grated apple (peeled and grated)
2 tablespoons orange zest (about 2 medium oranges)
1 teaspoon lemon zest (about 1 small lemon)
¼ cup freshly squeezed orange juice
1 cup raisins
½ cup dried apricot
½ cup dried cherries
½ cup dried cranberries
½ cup dried blueberries
¼ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon cinnamon
2 tablespoons maple syrup

1
To make the pastry:.
2
Preheat oven to 180C.
3
Grease mini half muffin tins and line a small baking tray with parchment paper.
4
Sift together flours, xanthan and salt in to a mixing bowl.
5
In your food processor cream the butter, sugar and vanilla until smooth and well combined.
6
Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.
7
Add in a tablespoon of water at a time - just enough to create a soft workable dough.
8
Knead this dough with a bit of rice flour until workable.
9
Wrap the ball of dough in some plastic wrap and chill in the fridge for about half an hour.
10
To make the filling:.
11
Place all ingredients in the food processor with the chopping blade and puree until smooth.
12
Adjust spices and sweetener to taste and then allow to sit.
13
To assemble:.
14
Roll out the dough between two pieces of baking paper.
15
Cut bottom cases out with a cookie cutter and place those shells in the mini muffin holes.
16
Then cut the top stars with a tiny star cutter and place those on the baking tray.
17
Bake the cases in the oven for about 10 minutes or until just browned.
18
The stars will only take about 5 minutes.
19
Fill each case with filling and then top with a star.
20
Bake for another 5 minutes and then allow to cool.
21
Serve plain or dust with icing sugar to serve.

231

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: ½ cup white rice flour, ¼ cup tapioca flour, ¼ cup garbanzo bean flour, 1 teaspoon xanthan gum, and more.

Yes, Allergy-Friendly Vegan Fruit Mince Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergy-Friendly Vegan Fruit Mince Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions