#9 Christmas Countdown – Gingerbread mince pies

We are counting down the next 12 sleeps before Christmas Day with 12 delicious gingerbread recipes… the most delicious Christmas yet! Make sure to tag us if you try any of these recipes, and use the #GingerbreadCountdown #WheyBoxDoesChristmas #WheyBox

This recipe is by the lovely @positivelyjessicaward

Mince Pie Base

  • 1 cup oat flour (I blend whole Scottish oats in a blender) or I use Ready Brek for an easier option
  • 1/4 cup coconut flour
  • 1 sachet of Gingerbread Whey Box Protein
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/3 cup honey
  • 2 tsp of cinnamon

Mince Pie Topping

  • 1 tsp of melted coconut oil
  • 1 handful sultanas
  • 1 pinch of ginger
  • 1 tsp of cinnamon
  • 1 small finely chopped apple
  • 1 tsp of honey


Mince Pie Base

  1. Preheat oven to gas mark 5.
  2. Combine all the ingredients in a bowl.
  3. Mix well until formed into a thick dough.
  4. Roll into 1-2″ balls and place onto lined cookie sheet or baking tray, pressing down gently to form a cookie shape.
  5. Bake for 15 minutes and allow to cool whilst you prepare the mince pie topping.


Mince Pie Topping

  1. Add all of the ingredients into a small saucepan and cook on a low heat until the apples are soft and the ingredients are combined together. This will create a mincemeat filling which is sticky and super indulgent.
  2. Once the mince pie topping is cooked, scoop 1 tsp of the mixture on top of the mince pie base and allow to cool.
  3. Store the deconstructed mince pies in an airtight container in the fridge for up to 5 days.


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