Untraditional Mince Pies

I learned to appreciate Mince Pies while living in London. Didn’t like them at first, but after 7 years it became a lovely tradition to have some during advent. With the changed diet I haven’t been able to eat Mince Pies and have missed them, even though I’ve been living in Iceland since 2019. So there was only one solution, developing my own gluten-free and vegan recipe, without added sugar of course. Here it is! Quite nice, even if I say so myself 🎄


Tart shells


2 cups almond flour

1/2 cup tapioca

1/2 bolli rice flour

2 tbsp melted coconut oil

25 g vegan butter

1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 tbsp water)

1/2 tsp salt

2-3 tbsp water


2 cups mixed berries, frozen

1 cup cranberries, fresh

10 strawberries, fresh

1 cup water

2 tbsp chia seeds

1 tbsp mandarin zest, finely grated

1 tsp lemon zest, finely grated

2 tsp Allspice, from Kryddhusid, crushed in a mortar

1 tsp cinnamon, from Kryddhusid

1 tsp pure vanilla, from Rapunzel

1 tbsp brandy, optional

few drops of stevia, but only if you think the jam isn’t sweet enough

This recipe is sponsored by Kryddhusid.


Start by making the jam. You can just as well make it days before if that’s more convenient. Keep in the fridge and make sure the jar you put it in is sparkling clean.

Cut the strawberries in halves and crush the Allspice in a mortar.

Zest the mandarin and lemon.

Put everything, apart from the brandy and stevia, in a saucepan and boil on low heat for about 5 minutes. Stir from time to time with a wooden spoon and crush the cranberries slightly.

Add the brandy (and stevia if needed) and boil for a couple of more minutes.

Let it cool.

Note, that if you don’t like Allspice you can use 1 tsp of cinnamon and 1/4 tsp of cloves instead.

Preheat the oven to 170°C

Melt the coconut oil and let it cool down a bit.

Grease the baking pans with coconut oil. Use it sparingly.

Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.

Whisk the melted coconut oil into the flour until it resembles breadcrumbs.

Finally add in the egg (or chia egg that’s set for 5 minutes) and vegan butter in small cubes. Rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you need to add the water towards the end.

Take 1/4th of the dough and set aside for the stars. Roll the pastry with a rolling pin, small amounts at a time. It’s more challenging than rolling out a dough that has gluten, patient is perhaps the most important ingredient here. Cut with a star shaped cookie cutter.

Divide the pastry into baking pans and press down with your fingers. The shells should be thin.

Blind bake the shells for 5 minutes to prevent soggy bottoms.

Remove the shells from the oven, fill them with jam, and put the stars on top of each one.

Put them in the oven again and bake for 15 minutes on 170°C.

The recipe is sponsored by Kryddhusid.

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