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Mince Pie Donuts with Custard Cream Frosting (gluten free, vegan)



Ingredients for the pies filling:

  • 200 gr raisins

  • 200 gr figs (chopped)

  • 150 gr dried apricots (chopped)

  • 200 gr cranberries

  • zest of 1 lemon

  • zest of 1 orange

  • Juice of 2 oranges

  • 2 tsp of rum extract or 2 tbsp of rum

  • 1.5 tsp of ground cloves

  • 1.5. tsp of ground ginger

  • 1/2 tsp of ground nutmeg

  • 1 tsp of cinnamon

  • 2 tsp of mixed spice

  • 100 gr of coconut sugar/dark cane sugar

  • 40 gr of coconut flour (not desiccated coconut, actual flour) or very fine almond flour

  • 120 gr of date paste (blend 1 cup of soft dates with 1 1/2 cups of water until smooth)

Ingredients for the crust:

  • 1 1/2 cups of buckwheat flour (refined not the coarse variety)

  • 2 tbsp of coconut or brown sugar

  • 1/4 tsp of baking powder

  • 1/2 tsp of cinnamon

  • 1/3 cup of coconut oil (at room temperature, partially solid, not liquified)

  • 1/2 tbsp of vanilla extract

  • 2 tbsp of maple syrup

  • 1 to 3 tbsp of ice cold water

Ingredients for the frosting:

  • 2 cups/400 gr of cooked chickpeas

  • 1/2 cup of of coconut milk yogurt

  • 1/2 cup of melted cacao butter/coconut oil

  • 1/4 cup of aquafaba

  • 1/2 cup of plant milk of choice

  • 3/4 cup of maple syrup (or other liquid sweetener)

  • 1 tsp of lemon juice

  • 2 tsp of vanilla extract

  • 1/2 tsp of ground turmeric

  • 1/4 tsp of salt

  1. Mix all ingredients for the mince pie filling except the coconut sugar, coconut flour and date paste in a bowl and let it marinate overnight or at least an hour. Then add the rest of the ingredients mixing with your hands or a spoon until well incorporated. Set aside.

  2. Next, make the crust. In a medium bowl, stir together the dry ingredients whisking to evenly combine. Add the oil using your fingers or a pastry cutter blending the oil into the flour into the dough has a coarse sand-like consistency. Add the maple and vanilla mixing with a spatula or wooden spoon. Slowly add water 1 tbsp at a time. The dough should be wet and just hold together, not too sticky. Wrap it in baking paper and rest in the fridge for 10-15 minutes.

  3. In the mean time, make the frosting. Blend all the ingredients together in a blender or food processor until smooth. Pour into a container and place in the fridge for 30 minutes until ready to use it.

  4. Preheat the oven to 170 C and line a baking sheet with parchment paper. Take the dough out of the fridge, wait 5 minutes and roll out between parchment papers with a rolling pin until it’s around 3 mm thick. With a knife cut rectangular shapes in the dough, around 15 cm long and about 6 cm wide. Spoon a tbsp of filling in the middle of each rectangle spreading it as a thick line in the centre length wise. Then roll your rectangle in a cigar shape and to form your donuts, pinch the ends together.

  5. Bake for 25-30 minutes until the crust is pretty firm but not burnt. Allow the donuts to cool completely before removing them from the tin. They need to be completely cold before frosting.

  6. Either spread your frosting on top with a spoon or transfer it to a piping bag and pipe on top.

Enjoy right away! Or whenever you need a little sweet treat!

Or store in an airtight container in the fridge. You could also make extra and freeze the donuts unfrosted and the frosting in two container in the freezer and take out when you like




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