Sweet Vegan Mince Pies

• Ingredients for 12 portions
• The crust:
• 250g Lizza Bread Baking Mix
• 200g coconut oil, cold, or Vegan butter or Margarine
• 50ml ice cold water
• 1 tsp xanthan gum, optional
• 50g Lizza Erythritol (use less if for less sweetness)
• 15ml unsweetened almond milk, for brushing
• Filling:
• 6 tbsp Lizza Apricot Dream
• 8 tbsp Lizza Apple-Nut Muesli
• 4 tbsp unsweetened almond milk
• pinch of freshly ground black pepper

Preparation:

1. Make the dough; in a food processor combine bread mix and coconut oil or Vegan fat of your choice.
2. Process until coarse crumbs form.
3. Add water and process until the dough comes together. If using xanthan gum, add it with the dry ingredients.
4. Shape the dough into a disc and chill for 30 minutes in a fridge.
5. Remove 1/3 of the dough and place aside.
6. Cut the rest of the dough into half and roll out between two pieces of baking paper to 3mm thick.
7. Preheat oven to 180°C. Prepare a 12-hole silicone muffin tray.
8. Cut the circles from the dough using a cookie cutter, slightly larger than the muffin cavity. Once you place in the dough you should cover the bottom and the sides.
9. In a small bowl, combine muesli and milk. Let it rest for 2 minutes. Stir in apricot jam.
10. Divide the mixture among the prepared dough shells.
11. Roll the reserved dough and cut out the stars using a cookie cutter or a desired shape.
12. Place the stars on top of the filling and brush each with almond milk.
13. Bake the mince pies for 25 minutes.
14. Cool completely in a muffin tin before removing.
15. Dust with a low-carb sweetener before serving.

Nutritional information (per serving): 235 kcal, 10g carbs, 20g fats, 6g protein, 2g sugar, 6g fibre.