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Mince Pie Recipe

8 servings

Many years ago, we used to make a mince pie from a cookbook called Laurel's kitchen. This is our modified version, sweetened only with dates, and with more sweet spices. It is a big hit at holiday potlucks.
This delicious vegan mince pie is healthy and sugar free



















4 oz water
3 oz pitted dates, quartered

2 1/2 oz rolled oats
2 1/2 oz walnuts
2 1/2 oz pitted dates, quartered

1 medium orange
3 oz raisins
21 oz apples, in 1/2" dice

1/2 tsp brandy extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves


Preheat oven to 350 degrees. Lightly oil a 9 inch pie plate.

Put 4 oz water and 3 oz pitted dates in a blender and set them aside to soften while you prepare the other ingredients.

Combine oats, walnuts, and 2 1/2 oz pitted dates in a food processor and process until combined. Do not puree - the mixture should still be somewhat flaky. Press firmly into the bottom and part way up the sides of the pie plate.
Don't wash the food processor; you will use it again.

Wash the orange and cut it into 8 segments. Do not remove the rind. Cut each segment into 3 or 4 bite-sized pieces. Pulse the orange pieces and raisins in the food processor until minced. Do not puree. Transfer to a medium-large saucepan.

Core apples and chop them into 1/2" pieces. It is not necessary to peel them. Add them to the saucepan.

Blend the water and dates until smooth and add them to the saucepan.

Bring fruit to a simmer, then cover and cook, stirring frequently, until apples are soft. Remove lid during the last 5 minutes to allow all excess liquid to evaporate. Remove from heat and stir in the brandy extract, cinnamon, nutmeg, allspice, and cloves.

Press evenly into pie crust. Set on a baking sheet to catch drips. Bake for 30 minutes. Chill before serving.

Comments: This pie firms up as it chills, and the flavors blend together too.

The fat content in this dessert is a bit high because of the walnuts in the crust, but in our opinion, walnuts are a pretty healthy "splurge" for the holiday season. Enjoy!

Yield = 40 oz    1 serving = 5 oz   Calorie density = 46 cal/oz

Calories per serving: 231   Fat: 6.7 g (24%)   Protein: 3.7 g   CHO: 44 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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