Your chocolate orange and mince pie hit all in one! These delicious mince pies created by @gingervegan are packed with chocolate-y, orange-y, protein-y, Christmas goodness. And if that doesn’t have you grabbing the rolling pin in excitement, they’re low carb too. Which means at under 10 carbs per pie you can happily eat 5 and still retain a smug grin on your face.
FOR THE PASTRY:
150g coconut flour
150g almond flour
150g coconut oil
20g ground flax seed
pinch of salt
FOR THE FILLING:
1 large apple
juice and zest of 1 orange
1/2 tsp cinnamon
1/2 tsp allspice
1/3 tsp nutmeg
pinch ground cloves
NUTRITION FACTS (Per Pie)
Total fat 3.6g
Total Carbohydrates 9.6g
To make the pastry mix together the flours, ground flax seed and salt.
Melt the coconut oil and add it to the flour, mix along with the water.
Mix until you have a smooth dough.
Roll out between 2 sheets of baking paper to 3-5mm thick.
Cut out rounds with pastry cutter and place into a greased mince pie tin. The pastry will crack but just press the pastry together inside the tin. Alternatively you can bypass the rolling out and just press the dough into the tins, but you will get a more even result with rolling.
Cut out some stars with the extra pastry to cover the tops.
For the filling peel the apple and coarsely grate it into a small pan.
Add in the orange zest and juice, spices and raisins and cook unitl the apple is softened.
Add in the protein powder and mix until everything is well combined.
Spoon into pastry cases and place a star on top.
Bake at 180C for 15 mins or until the pies are lightly coloured.
Cool on a wire rack.