(vegan baking + other minor obsessions)
These lovely mince pies are raw and nut-free! They feature a lucuma-buckwheat crust that can be rolled and shaped like conventional pastry, which somehow self-dehydrates to achieve an almost cooked-like texture and holds its shape beautifully. The mincemeat is based on traditional mincemeat recipes, but because it’s raw it retains a wonderful freshness and the addition of cranberries makes it all the more vibrant, while Incan goldenberries lend it a tangy, citrussy note. I developed this recipe for Inspiral and it will be launched later in the year as part of their new Christmas range.