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Digital Subscriptions > Vegan Food & Living Magazine > Nov-18 > Happy Christmas

Happy Christmas

Get your mouth watering for Christmas with a selection of recipes that will make the festive season taste fabulous!

Lingonberry mince pies

By Marisa Alvarsson Makes12| Prep20 mins| Cook25 mins| Calories79(per pie)

FOR THE MINCEMEAT

finely grated zest and juice of 1 orange

2 tbsp water

3-4 tbsp coconut sugar

150g (5¼oz) frozen lingonberries, defrosted

(cranberries work too)

1 tsp ground cinnamon

½ tsp ground allspice

½ tsp ground ginger

55g (2oz) mixed dried fruit (orange peel, raisins, currants) ½ tsp vanilla extract maple syrup, to taste (optional)

FOR THE PASTRY

130g (4½oz) organic plain flour

35g (1¼oz) almond flour

6 tbsp coconut butter, well mixed

1 tbsp coconut sugar a tiny pinch of salt

1 tbsp aquafaba, whisked until slightly foamy and thickened (not whipped)

3-5 tbsp water

1 For the mincemeat, grate the orange zest finely. Set the zest to the side. In a small saucepan over medium heat, add the orange juice and water.

2 Dissolve the coconut sugar into the liquid. Add the zest, lingonberries, cinnamon, allspice, ginger and dried fruit.

3 Bring to a moderate simmer and cook for 10 minutes, stirring gently until the lingonberries have started to burst and the mixture is thick, with only a little liquid remaining.

4 Remove the pan from the heat and stir in the vanilla. Taste the mincemeat. If it is not sweet enough for your liking, mix in a little maple syrup to taste.

5 For the pastry, place the flours, coconut butter, sugar and salt in a food processor. Whizz until combined.

6 Add the aquafaba and then the water, a little at a time, until the dough starts to come together with a wet crumb texture. To check if the dough will come together properly, pinch it between your fingers. If it is dry and crumbly, add more water and pulse to combine. Using your hands, form the dough into a ball.

7 Preheat the oven to 200°C/Gas Mark 6. Lightly grease a mini pie tray.

8 Place the pastry on a lightly floured surface. Lay a sheet of parchment paper on top and roll the pastry to a thickness of 3mm (1⁄8in). Cut out circles using a 8cm (3in) cookie/ pastry cutter.

9 Place each pastry round into the prepared tray. Repeat until you have filled the tray. Top each with 2 tsp mincemeat. This may sound stingy, but trust me, it bubbles up. Ball up the remaining pastry scraps to roll out, if necessary. Using a star-shaped cookie cutter, cut out 12 small stars. Place a star on top of each pie.

10 Bake for 11-14 minutes, or until the pastry is crisp and light golden brown. Allow to cool in the tray for a few minutes, then transfer to a wire rack until completely cool.

Coconut butter brioche

By Marisa Alvarsson Makes9buns | Prep15 minsplus proving | Cook20 mins| Calories227(per serving)

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About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.