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Paleo Pies For Christmas!

Paleo Pies For Christmas!
18/12/2014 Olivia

Here are two lovely pastry recipes (one gluten-free, the other wheat-free). Perfect for your mince pies!

Oatmeal short crust pastry pies

From thehealthy
For approx 12 pies

1 1/2 cups (175 g / 6 oz) rolled oats
1/2 cup (40 g / 1 1/2 oz) desiccated coconut
1/2 cup (60 g / 2 1/4 oz) ground almonds
2 1/2 tablespoons olive oil or cold pressed coconut oil
2 tablespoons honey , organic maple syrup or rice syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1 tablespoon water to mix if needed to form a dough

200 g (7 oz) fruit mince pie filling, enough for 10 pies


  • Preheat the oven to 150 C (300 F)
  • Combine oats, coconut and almond meal into a food processor or large bowl.
  • Add the oil, honey and vanilla.
  • Turn on the food processor and mix well for about 30 seconds or until combined. Alternatively, mix by hand until you form a soft dough.
  • Add the water and process again. The addition of water will help the cookie mixture stick together.
  • Roll out between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
  • Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
  • Fill lined tart shells with 1 tbsp of the fruit mince.
  • Roll out rest of the pastry and cut out in the shape of stars. Arrange stars over the top of the mince pies.
  • Bake for 30 minutes or until golden.
  • Cool completely before eating and enjoy!


Gluten-free paleo pies (vegan option available!)

For approx 12 pies

100g tapioca flour
50g Sukrin Almond Flour
100g cold raw grass-fed unsalted butter (can use 50g coconut oil as a Vegan substitute)
Pinch of Himalayan pink salt
Juice of 1 orange
Icing sugar for dusting (optional)

1 heaped cup of mincemeat


  • In a small mixing bowl sieve in your flours and salt.
  • Chop your butter into small cubes and throw in.
  • Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  • In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  • Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls.
  • Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at this stage. You just want to use enough for it to only just form the beginnings of a dough ball. Place your orange juice back into the fridge.
  • Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  • Pre-heat your oven to 180 C.
  • Remove your dough from the fridge place back into the food processor and pulse in 1 tsp of your chilled orange juice. Process on full speed until the dough has warmed up enough to be handled.
  • Lightly dust your work surface and rolling pin with some tapioca flour.
  • Take a small handful of dough at a time to work with (enough for 2 pies) and roll into a ball with your hands. Place the dough onto the work surface and roll it out fairly thin but not so thin that it will break when placed into your cake tin. Roll this pastry very lightly otherwise it will likely tear apart. Also keep on top of the dusting as it may stick to your work surface!
  • Cut out your bases with the large crinkle cutter. If you want a traditional look use the crinkle side if you want to go for a more modern look, then use the back. If you have trouble removing the dough from the work surface use a small cake spatula to scrape underneath carefully and then lift.
  • Cut out your stars.
  • Pop the bases into the cake tin and gently press them down and around the outer edges.
  • Fill with 1 heaped tbsp of mincemeat. You want them to be full to the top but not brimming!
  • Top with your stars pressing down as gently as possible. Repeat this process until you have fille the tin. Sometimes the dough may need a quick blitz in the food processor but it should be ok.
  • Place your mince pies into the oven for 10 minutes until golden brown. This may take less or more time so keep a watchful eye as they love to cook quickly!
  • Leave to cool in the tin for 5 minutes before removing them and placing them onto a wire rack. Dust with icing sugar if you like!