Ingredients
Base
- 175 grams rolled oats
- 40 grams dessicated coconut
- 60 grams raw almonds
- 2 1/2 tablespoon macadamia nut oil
- 2 teaspoons honey
- 1 tablespoon water
Fruit filling
- 2 apples (peeled)
- 180 grams medjool dates (pitted)
- 120 grams orange juice
- 1 1/2 teaspoons mixed spice
- pinch salt
- 100 grams sultanas
Cashew cream topping
- 150 grams raw cashews, soaked for 2hrs
- 15 grams lemon juice
- 3 tablespoons coconut oil
- 40 grams rice malt syrup or sweetener of choice
- 40 grams water
- pinch salt
- nutmeg to sprinkle on top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180deg.
Place oats, coconut and almonds into TM bowl. Blitz 20 sec/sp 9. Scrape down bowl.
Add macadamia nut oil and honey. Combine 20 sec/sp 9. Scrape down bowl.
Add water and mix 10sec/sp3 to form dough.
Roll dough out to 5mm in thickness between 2 sheets of baking paper.
Using the mouth of a glass or cookie cutter, cut out circles and place into non-stick or greased, individual tart tins.
Bake for 10-15mins (until golden brown). When done, allow to cool a few minutes in tins, then remove and place on wire rack to cool completely.
Clean TM bowl.
Place peeled, cored apples into TM bowl. Chop 5sec/sp5. Set aside.
Place dates, orange juice and mixed spice into TM bowl. Blitz 40sec/sp9 to form paste.
Add sultanas and reserved apples to TM bowl. Mix 10sec/sp3 to combine.
Add filling to cooled bases, leaving room for the cashew cream topping.
Clean TM bowl.
Add all ingredients to TM bowl. Blitz 30sec/sp9.
Scrape down bowl and blitz again 1min/sp9.
Top pies with cream and then sprinkle each with a bit of nutmeg.
Base
Fruit filling
Cashew cream topping
Tip
The method for the crust gives a wholesome, crunchy, biscuity texture. For something closer to a pastry, first turn the oats and almond meal into a fine flour and then proceed as per recipe.
I like sultanas in my pies, but you could use raisins instead.
Once I've done the fruit filling, I set it aside on a separate plate so I can rinse the TM bowl and get on with making the cashew cream.
You can make the cashew cream without soaking the cashews first, however the consistency won't be as smooth.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Oh sorry to hear the pastry was crumbly. It's a straight conversion of this one: https://www.thehealthychef.com/2014/12/fruit-mince-pies/ - (oatmeal short crust). Seems to work for me. You could pop extra pastry on top and bake. I have eaten the raw ones over a few days, stored in the fridge.
I followed the receipe exactly and the pastry was really crumbly. I added extra oil and water to get it to sort of form a dough, although it really didn't work perfectly. The filling was tasty, although I had planned to make them ahead of time, like you do traditional fruit mince pies, and then after making them remembered they were raw and therefore were unlikely to keep more than a day.
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