Published on 1st November 2017


Credit: Amelia Freer DipION | | Author of Eat. Nourish. Glow, Cook. Nourish. Glow and Nourish & Glow: The 10-day Plan.

Prep 30 mins, plus 30 mins to chill | Cook 20 mins


For the pastry

  • 200g gluten-free plain flour (I use Doves Farm), plus extra for dusting
  • 100g coconut butter unflavoured, plus extra for oiling (I use Tiana butter)
  • 75ml cold filtered water
  • Icing sugar, for dusting

For the filling

  • 200g dried mixed fruit (I use raisins and currants)
  • Juice and zest of 1 orange, grated
  • Juice and zest of 1 lemon, grated
  • 4 tbsp apple puree
  • 1/2 nutmeg, grated
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla powder
  • 1 tsp ground cinnamon
  • 2 tbsp unflavoured coconut butter


    1. You will need a 12-hole metal cupcake/muffin tin and a round cutter (or a glass or jam jar), about 7cm wide.
    2. Using your hands, mix the flour, coconut butter and water together in a large mixing bowl until it all comes together to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
    3. Meanwhile, to make the filling, put all the ingredients into a blender and roughly chop (I use my hand-held blender as I like to keep some texture). Set aside.
    4. Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly oil 10 holes of the cupcake/muffin tin with coconut oil.
    5. Lightly dust a board with some flour and roll out the dough (in two batches if that’s easier) until it is roughly 5mm thick, then cut into 20 rounds with the cutter.
    6. Arrange half of the pastry rounds into the prepared tin pushing them gently down around the edges. Put 1 teaspoon of filling into the middle of each round, then place a second round on top and press down gently to seal. Using a fork, pierce the top of each pie, then bake in the oven for about 20 minutes, or until the edges are slightly golden.
    7. Remove from the oven and leave to cool.
    8. Sprinkle with a little icing sugar and enjoy!


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