Ingredient: Melted dairy free spread

Crumble Topped Gluten Free Mince Pies

Blending your own flour mix can lead to the most authentic gluten-free baking.

This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.

Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.

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Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Instructions
  1. In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
  2. Add the vegetable shortening and blitz to a coarse crumbed texture.
  3. Sprinkle on the vinegar, and enough water to form a dough when pulsed.
  4. Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
  5. Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
  6. Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
  7. Mix all the crumble ingredients together, and place on top of the mince pie.
  8. Bake for 20minutes at 180oC. Leave to cool.
  9. Enjoy your bake with a glass of mulled wine!
Recipe Notes

Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!

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Swedish Overnight Oat Pancakes

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Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don't have time to soak overnight, anything over 30 minutes is fine!
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Instructions
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!
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