GINGERBREAD MINCEMEAT BAKEWELL CUPS
Serves: 6
Prep: 10 minutes
Cook: 20 minutes
Ingredients
FOR THE PASTRY TARTS:
100 g Oats
3 tablespoon Coconut Oil, melted
2 tablespoon Tahini, Almond or Cashew butter
2 tablespoon Natvia
FOR FILLING:
6 teaspoon Mincemeat
75 g Almonds, grounds
25 g Flour
50 g Natvia
1 teaspoon Baking Powder
1 teaspoon Ginger, ground
1 Egg
4 teaspoon Coconut Oil, melted
1 teaspoon Vanilla Extract
Flaked Almonds
2 tablespoon Natvia
1 teaspoon Mixed Spice
Method
- Place the oats in a blender and pulse to form a rough flour. Add in the other ingredients and pulse again so the mixture sticks together. Press between a greased 6-hole muffin tin to cover the base and sides of each.
- Spoon 1tsp of mincemeat into the middle of each.
- Beat together the ground almonds, flour, Natvia, baking powder, ginger, egg, oil and vanilla until you have a fluffy batter.
- Spoon this over each one to cover the mincemeat then sprinkle over flaked almonds. Mix together the Natvia and mixed spice and sprinkle over each.
- Bake at 180C for 15-20 minutes until golden and firm then leave to cool and pop out of the tin. Enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 18g | 15.9g | 20g | 1360kJ | 325 | 77g |
