Christmas is almost here. Is anyone else super excited? I think it has finally kicked in for me since I have spent the morning baking millions of mince pies, I am now definitely in the Christmassy spirit. (I think we have enough mince pies to last us well into 2018…)


I love this recipe because the mince pies are gluten free and sugar free, yet still taste good. Crazy I know! Christmas is about good food for many people and I know we all like to indulge a bit over this holiday, however I like to stay mindful about what I am eating so that when it comes to January I’m not feeling rubbish.

I bake a lot over Christmas, so that I can still eat all the treats, but they are healthy (ish) and I feel my best afterwards. I can share them with my family and everyone always agrees that they taste so much better than the shop bought stuff, and we all feel great throughout the season!



  • 2 apples
  • 100g raisins
  • 100g sultanas
  • 100g walnuts
  • 3tsp cinnamon
  • 3tbsp maple syrup
  • zest of 1 orange
  • juice of 2 oranges
  • 160g rice flour
  • 250g ground almonds
  • 400g dates


  • Chop the apples into small pieces, removing the core. Add them to a large pan along with the raisins, sultanas, cinnamon, maple syrup, orange zest and orange juice. Chop the walnuts into small chunks and add these to the pan as well. Cover with boiling water and simmer on a medium heat until the apples are cooked and the water has boiled off. This is the vegan mincemeat.
  • To make the pastry, add the flour, ground almonds and dates to a food processor and mix into a dough. You will need to add about 10tbsp of water to form the dough. Leave this mixture in the fridge for 30 minutes whilst the mincemeat is cooking.
  • Preheat the oven to 180 degrees.
  • To make the mince pies, dust a surface with flour and roll out the pastry to about 1cm thick. Cut circles from the pastry and press into a greased cup cake/ muffin tray.
  • Fill each pastry case with mincemeat. Depending on the size of your cases you will need 2tsp-4tsp of mixture.
  • Top with pastry however you like. Then bake in the oven for 18 minutes until the pastry is cooked and starting to turn golden brown.
  • Remove from the oven and leave to cool. Then enjoy!


All my family (who aren’t vegan) love these mince pies and seem not to be able to tell that they don’t contain animal products. It makes me so happy to be able to share tasty cruelty free food with them!

Whilst I was baking these mince pies this morning I was listening to Rich Roll’s most recent podcast with Nathan Runkle talking about Mercy For Animals. Everyone should check it out! Even though I am vegan I often forget how bad animals are treated in the farming industry. I think it is easy not to think about it, but we all need to be conscious of the suffering because it is worse than most people realise! As conscious beings we need to open our eyes to what we are doing to others and stop all this harm in the world!

As someone who is passionate about yoga, this is extra important to me. In yoga we follow the 8 limb path towards samadhi, or enlightenment. The very very first thing on that path is ahimsa, aka non-violence. This does not only apply to other people, of course it applies to animals. To be a true yogi we must look honestly at our diet and see if we are causing suffering because of the foods we eat. This is something that is easy to change and you will have a really really big impact on the world! You will save lives everyday by simply making a conscious choice not to eat/buy animal products.

My message for you all is to try and be mindful of what you are eating this Christmas. Think about the animals and know that you can have such a great impact. That will result in you having a higher frequency of Being and attracting more goodness into your life, trust me. It is basic karma.

There are good alternatives out there, not all vegan food tastes like cardboard! These mince pies are a great start and I can assure you that they taste wayyyy better than any non-vegan mince pies ever would.

I apologise for the rather ‘dramatic’ tone this recipe post has taken, but I just couldn’t help writing about it after I had listened to Rich Roll’s podcast. Definitely check it out- HERE. And have a great week everyone.



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