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Christmas Fruit Mince Pies

Yields1 Serving

Pastry/base Ingredients
 2 cups sunflower seeds
 40g Changing Habits Coconut Oil
 2 eggs
 Pinch of Changing Habits Seaweed Salt
 1 tbsp Changing Habits Ceylon Cinnamon
 1 tbsp honey or Changing Habits Rapadura Sugar
Fruit mince Ingredients
 1 large knob of ginger (about 1 tbsp roughly chopped)
 1 whole orange
 1 cup raspberries
 1 cup water
 2 tbsp Changing Habits Ceylon Cinnamon
 2 tsp vanilla essence
 1 cup sultanas or Changing Habits Dates
 Pinch of Changing Habits Seaweed Salt

Preheat the oven to 180C.


For the ‘pastry’ – blend the sunflower seeds down into a meal


Add the remaining ingredients and blend for a few seconds until it is combined.


Press down into silicon muffin molds, or into mini pie molds. Do not use all the mix, set aside roughly a ¼ of the mix to cut into stars for the topping. Press down evenly, and so it is not too thick. Make sure you cover the sides and the bottom, hopefully the same thickness all around.


Place in the oven and bake for 10 minutes or until mostly golden brown.


Meanwhile, focus on the fruit mince. Blend the orange and ginger until combined


Add the sultanas or dates and blend on medium to high speed for a few seconds, leaving them still quite chunky.


Add all the remaining fruit mince ingredients into a saucepan and simmer for roughly 10 minutes, or until the sultanas are plum and everything is combined and flavoursome.


Once the pastry base is cooked – scoop the fruit mince into the molds.


Using 2 sheets of baking paper, role the reaming pastry mix into a ball and then flatten with a rolling pin. Using start cookie cutters, make stars and then place onto each of the fruit mince pies. You can cut them yourself if you like, into whatever shape you desire.


Place back into the oven and bake for 15 minutes.


Remove from the oven and allow to cool slightly.


Set away for Christmas day, and warm them up in the oven just before serving.