Coconut Mincemeat Streusel Bake

November 21, 2016

Coconut mincemeat streusel bake makes a lovely alternative to mince pies this Christmas. These tasty treats were developed by Lisa Faulkner for the Groovy Food Company.

Stir-up Sunday has passed and for me it heralds the start of Christmas baking. My mum always made her own Christmas puddings and we had to stir our wishes into them. The resulting mixture was then put into bowls and left to mature. We always ended up with several Christmas puddings and sometimes we had them the next year. They were delicious and much tastier than shop bought. It was not a quick process but the end results were worth it. These days I don’t get the time to make my own Christmas pudding, although one year I will. Instead I spent the weekend making coconut mincemeat streusel bake. These tasty treats were perfect with a cup of tea.

It wouldn’t be Christmas without mince pies. They are a tempting treat, either fresh from the oven or served cold. Whilst they are full of calories I am sure these get burnt off more quickly in the cold winter weather. We always eat lots of mince pies at Christmas. It would be rude not to. These coconut mincemeat streusel bakes are slightly lighter. The crumbly topping works well with the mincemeat making a delicious contrast in flavour.

Coconut Mincemeat Streusel Bake

The Groovy Food company make unique products that are great for use in cooking and baking. They have coconut flour, sugar and oil as well as agave nectar and others. Coconut flour is grain and gluten free so great for people who need to avoid these. Agave nectar makes an interesting alternative to sugar. Coconut mincemeat streusel bake makes a tasty and tempting treat that is perfect for Christmas. The home made mincemeat is full of flavour from the addition of apple, berries and dessicated coconut. Rum adds an extra punch.

coconut mincemeat streusel bake

The original recipe uses semolina in the topping. For me semolina reminds me of school dinners where we were served semolina pudding for dessert. This was a rather bland dish which put me off semolina for life. I always have oats in the cupboard so used these instead. There is nothing nicer in winter than bowl of steaming porridge for breakfast. The oats worked perfectly in the topping adding a lovely crunch.

The pastry base is made with coconut oil and made slightly sweet due to the addition of agave nectar. I found the pastry slightly harder to work with than normal shortcrust but this could have been because I chilled it too long. After I warmed it for a while it was easier to work with. Normal shortcrust pastry would work just as well. If you hate making pastry just buy some and use that instead.

coconut mincemeat streusel bake

Coconut mincemeat streusel bake recipe

Coconut mincemeat streusel bake
Author: Lisa Faulkner for the Groovy Food Company
Ingredients
For the mincemeat
  • 150 g raisins
  • 150 g sultanas
  • 100 g currants
  • 100 g dried cranberries
  • 100 g chopped mixed peel
  • 1 large cooking apple peels, cored and coarsely grated
  • 100 g The Groovy Food Company Organic Virgin Coconut Oil
  • 25 g dessicated coconut
  • 125 ml The Groovy Food Company Amber and Mild Agave Nectar
  • 1 heaped tsp ground mixed spice
  • Finely grated zest of 1 lemon
  • 100 ml dark rum
For the topping
  • 75 g The Groovy Food Company Organic Virgin Coconut Oil
  • 75 g self-raising flour
  • 40 g oats
  • 2 tbsp The Groovy Food Company Rich and Dark Agave Nectar
For the pastry
  • 200 g plain flour
  • 125 g chilled The Groovy Food Company Organic Virgin Coconut Oil cut into cubes
  • 2 tsp The Groovy Food Company Amber and Mild Agave Nectar
  • 1-2 tbsp cold water
Instructions
  1. Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, stirring occasionally, for about 10 minutes. Remove from the heat, leave to cool, and then stir in the rum. Cool completely.
  2. For the topping, melt the coconut oil and allow to cool slightly. Mix the flour, semolina and agave together in a bowl. Pour over the melted coconut oil and mix until it combines to form a soft dough. Bring together into a ball and warp in cling film and pop in the freezer for 30 minutes.
  3. For the pastry, put the flour in a mixing bowl and rub in the coconut oil until the mixture resembles coarse breadcrumbs (or whiz in a food processor). Add the agave nectar and just enough cold water to mix to a firm but not dry dough. Shape into a disk and chill for 20 minutes.
  4. Heat the oven to 200°C/fan 180°C. Lightly grease a 23cm x 33cm swiss roll tin.
  5. 5. On a lightly floured surface, roll out the pastry to a rectangle, slightly larger than the swiss roll tin, then use it to line the base and sides of the tin.
  6. Spread the mincemeat evenly over the pastry base. Using a coarse grater, grate the topping over the mincemeat. Bake for 25-30 minutes until golden all over
  7. Remove from the oven and leave to cool a little, then slice and serve whilst still warm.

Why not pin the recipe to make later?

Coconut mincemeat streusel bake. A lovely alternative to mince pies this Christmas.

Have you started baking for Christmas yet? What have you made? Let me know below.

If you are looking for other recipe ideas why not try mincemeat biscuits which is a tasty way to use up any left over mincemeat. Coconut thumbprint cookies are also perfect with a cup of tea on a cold day. For something a bit more special Linzertorte biscuits are a delicious.

2 responses to “Coconut Mincemeat Streusel Bake”

  1. Galina V says:

    So pretty and festive! I love coconut flavour, and would love to try this recipe. I haven’t had semolina for many years, I think. 🙂

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