Nutty Mince Pies
It’s the perfect time of year for relaxing on your new Maple sofa with a glass of mulled wine and a mince pie. So we’ve teamed up with James Wythe, renowned food blogger and chef, to bring you a fabulous Christmas classic; the twist here is that these mince pies are completely vegan and gluten free.
100 g walnuts
150 g almonds
125 g pecans
30 g pitted dates
1 tbsp chia seeds
1 tbsp cinnamon
1/2 tsp nutmeg
1 tbsp maple syrup
2 tbsp cold water
1 Mince Pie meat mix
First, add all the nuts and dates into a food processor/blender and blend on full power for roughly 1 minute.
Now add the chia seeds, cinnamon, nutmeg, maple syrup, water and blend again until the mix becomes sticky.
Now place 12 cup cake cases inside a cupcake baking tray (I use a deep cupcake tray to help shape).
Create small balls and place inside each cupcake case
With your thumbs press down the ball and create a cup (make sure to not make this too thin otherwise it will fall apart when eating).
Place in the fridge for 1 hour (the longer the better) to allow the base to set.
Add a teaspoon of warmed mince pie mix into the middle.
We like to top ours with either pomegranate seeds or a pink lady apple cut into festive shapes, then finally a sprinkling of ground almonds or coconut.
Plum & Thyme Prosecco Smash
Searching for an alternative to mulled wine this Christmas? Then look no further! We have found this wonderfully refreshing yet festive cocktail to win over your guests. We suggest multiplying the ingredients and making this delicious cocktail in a jug – perfect for a boxing day party.
6 thyme sprigs
Juice from 1 lemon
1 bottle of prosecco (or your favourite bubbly)
Extra plum slices and thyme sprigs to garnish
Begin with the thyme syrup; bring the water and sugar to a boil, stir in the thyme sprigs and then let cool. Chill until ready to use.
Peel and chop two plums then muddle with the simple syrup and lemon juice, until all the plum juice is released.
Pour evenly over two glasses of crushed ice.
Top off with prosecco and garnish with extra plum sliced and thyme sprigs.
Savoury Puff Pastry Christmas Tree
A Christmas tree with a twist, literally. We think this is a great go-to recipe and why not include extra’s like Parma Ham or swap the ingredients for something sweeter and turn it into a melt in your mouth chocolate dessert. Save the excess pastry and create a star for your tree.
2 tbsp sun-dried tomato pesto
2 tbsp soft goats’ cheese
2 sheets of puff pastry
2 tbsp fresh grated parmesan
1 egg (beaten)
Preheat the oven to 200 degrees and line a baking tray with parchment paper
Mix sun-dried tomato pesto and goats’ cheese in a small bowl
Unroll first puff pastry sheet into the parchment paper, cut away two strips at the bottom of the sheet to form a tree trunk (1inx1in) then cut a diagonally from the top centre of the sheet to form a long triangle.
Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tbsp of parmesan on top.
Carefully unroll the second pastry sheet, starting at the tip of the triangle then cut away the sides to match the first layer.
Cut 2cm thick branches on both sides of the triangle, leaving a space in the centre as the trunk. Twist the branches away from you, trying to get more than one turn on the longer, lower branches, continue up the tree.
Brush the entire tree with beaten eggs and sprinkle remaining 1tbsp of parmesan and dried oregano.
Bake in oven for 20 minutes until golden brown, then leave to cool on the baking sheet.
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