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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

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
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR THE PASTRY TARTS:
  • 100 g Oats
  • 3 tablespoons Coconut Oil, melted
  • 2 tablespoons Tahini, Almond or Cashew butter
  • 2 tablespoons Natvia
  • FOR FILLING:
  • 6 teaspoons Mincemeat
  • 75 g Almonds, grounds
  • 25 g Flour
  • 50 g Natvia
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ginger, ground
  • 1 Egg
  • 4 teaspoons Coconut Oil, melted
  • 1 teaspoon Vanilla Extract
  • Flaked Almonds
  • 2 tablespoons 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!

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