This week, a guest chef spot for Russell James!
A few years ago Russell created this brilliant recipe for raw mince pies which could quite possibly be the best mince pie recipe on the planet. Well, Russell has kindly allowed me to share his recipe with you - please trust me when I say this is a recipe that is REALLY worth making! (I don’t give my weekly chef spot up lightly!)
SERVES: Makes 15 pies
Food Processor, Blender, Dehydrator, Pastry cutter, Baking tray
For the pastry
1 cup almonds
1 cup walnuts
1 cup pecans
1 cup raw jumbo rolled oats
20 dried soft apricots
For the filling
7 soft dates
Juice of 1 orange
1 teaspoon orange zest
½ teaspoon mixed spice
1 cup raisins
For the cream
1 cup courgette (zucchini), peeled and chopped
¼ cup agave nectar
1 cup cashews, soaked 2 hours
1 teaspoon psyllium husk powder
1 teaspoon vanilla extract
- Soak nuts overnight and fully dry them in a dehydrator.
- To make the pastry, first process the nuts and oats in a Vita-Mix dry jug or coffee mill so that you end up with a fine ‘flour’.
- Transfer the mixture to a food processor with an ‘S’ blade. Add apricots one at a time until the whole mixture becomes sticky. If you are using apricots that have been soaked, you may find that you already have a dough-like consistency. If the mixture isn’t forming a ball in the processor at this point then add some water (soak water if you soaked the apricots) a few tablespoons at a time until it does.
- Roll out the mixture on a flat surface so that it is about twice the thickness of a pound coin. If mixture sticks to the rolling pin, mill some more oats to dust the rolling pin with. Alternatively you can wet the rolling pin; either works well.
- Using a pastry cutter that will cut a base to the required size for your baking tray, cut the ‘bases’ from the rolled out dough. Place these in a muffin baking tray that has been lined with cling film. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!!
- Remove stones and flowers from dates and place in food processor. Add the orange juice, zest and mixed spice. Process and add water as needed to produce a creamy consistency. Mixture will need to occasionally be scraped from the sides of the processor using a spatula.
- Chop apple into small pieces and add to mixture. Process for a further 15 seconds. Add raisins to mixture and stir in with a wooden spoon/spatula.
- Remove bases after the 3 hours and fill with raisin mixture.
- To warm the pies, return them to the dehydrator on mesh sheets for as long as you can keep your hands off ‘em!!! They should be ready after an hour.
- Whilst they are warming, process the courgette (zucchini), agave and vanilla in a blender until smooth. Add the cashews and process again until mixture becomes smooth again. Add the psyllium and blend a final time. When fully blended leave the mixture to firm up for 5 minutes. Transfer this mixture to a piping bag and pipe onto the warmed pies. You are now ready to enjoy raw mince pies with whipped cream!
Raw Coach Top Tips:
- Don't skip the whipped cream part as it's so worth it. But don't stop there! Put a raspberry on top, it looks amazing and it really adds to the overall eating experience. Mmmm!
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.