If you’re a fan of mincemeat this is the dessert for you. A cinnamon ‘shortbread’ base topped with apples and the festive essential, finished off with a crumble topping makes this a vegan-friendly, dairy-free, gluten-free and no refined sugar alternative to your dinner table on Christmas Day. It’s really easy to make and would go amazingly with some custard, brandy sauce or brandy butter – you decide!
For the base –
- 150g oat flour (I whizz up Flahavan’s oats in my Ninja Kitchen blender)
- 2 tablespoons flaxseeds (I used Linwoods)
- 40g brown or coconut sugar (I used Sukrin Gold)
- 2 tablespoons coconut oil, melted (I used LucyBee)
- 1 teaspoon cinnamon
- 3-4 tablespoons almond milk (I used Alpro)
- ½ teaspoon baking powder
For the apple & mincemeat topping –
- 2 apples, peeled, cored and cut into chunks
- 4 tablespoons mincemeat (I used Meridian Foods no added sugar)
- ½ teaspoon cinnamon
For the crumble –
- 6 tablespoons rolled oats
- 4 tablespoons flaked almonds
- 3 tablespoons maple syrup or honey (I used Sukrin fibre syrup)
- Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
- Mix together the ingredients for the base until combined then tip into the tin and smooth out evenly. Bake for 8-10 minutes.
- Place the apples in a small pan with a dash of water and the cinnamon and cook for 10 minutes until softened, then stir in the mincemeat.
- Spread this mixture over the part-baked base to cover. Mix together the crumble ingredients with your fingers then scatter over the top. Return to the oven for about 20 minutes (cover with tin foil halfway) then leave to cool.
- Remove from the tin, place on a chopping board and cut in 6-8 slices then enjoy!