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Proudly Australian

GINGERBREAD MINCEMEAT BAKEWELL CUPS

Recipe by SpamellaB The perfect Christmas recipe this festive season! Quick to make, dairy-free, gluten-free and low carb, these Gingerbread Mincemeat Bakewell Tarts are sure to be a crowd pleaser! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

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

  1. 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.
  2. Spoon 1tsp of mincemeat into the middle of each.
  3. Beat together the ground almonds, flour, Natvia, baking powder, ginger, egg, oil and vanilla until you have a fluffy batter.
  4. 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.
  5. 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
BAKEWELL, CHRISTMAS, DAIRY FREE, DESSERT, FESTIVE, GINGERBREAD, GLUTEN FREE, LOW CALORIE DESSERTS, MINCEMEAT, QUICK DESSERTS, SUGAR FREE, TART

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