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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » Gluten Free Vegan Mincemeat With Pear and Amaretto

9th December 2013 ·

Gluten Free Vegan Mincemeat With Pear and Amaretto

Dairy-free Recipes· Egg Free Recipes· Gluten Free Cake Recipes· Gluten Free Christmas Recipes· Gluten Free Condiment Recipes· Gluten Free Recipes· Gluten Free Seasonal Recipes· Gluten Free Vegan Recipes· Gluten Free Vegetarian Recipes· Nut Free Recipes· Sweet Gluten Free Recipes

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This gluten free vegan mincemeat is my all time favourite recipe. It is made with coconut oil instead of suet so is suitable for vegetarians and vegans as well as those following a gluten free and/or dairy free diet.

Once you’ve made it you’ll never buy it again!

Pear & amaretto vegan mincemeat

What is mincemeat?

Mincemeat is a traditional filling for mince pies. It is usually made with dried fruit, spices, spirits and beef suet.

As suet is made from animal fat that is often coated with flour it is normally unsuitable for vegetarians, vegans and people with coeliac disease or avoiding gluten.

Some years ago I came up with an alternative recipe that is perfect for anyone following a gluten free, dairy free, egg free, vegetarian or vegan diet.

Not only that, but being made with coconut oil it doesn’t have any of the processed vegetable fats that are often used in vegetarian or vegan mincemeat.

I always try to eat a diet of unprocessed food as far as possible hence my use of coconut oil rather than a vegetable shortening. If you’d like to read why eating processed food is best avoided read this article.

Why make your own mincemeat?

Making mincemeat is super, super easy and the end result is so much tastier than the shop bought stuff.

Of course the other benefit to making your own mincemeat is that you know what goes in it.

Take a look at the ingredients in a shop bought jar and you might be shocked to see all kinds of strange things.

Glucose Fructose Syrup (High Fructose Corn Syrup) is commonly added to the cheaper varieties. Whilst there is no conclusive evidence that this leads to higher levels of obesity I think I’d rather avoid it!

You’ll also find unnecessary colouring and preservatives.

Vegan mincemeat that is also gluten free and dairy free.

Is it easy to make vegan mincemeat?

Yes in a word.

Until a few years ago I had never made it; now I never wouldn’t make it.

Simply melt the coconut oil and sugar together then add all the other ingredients (except the alcohol, if using it) and simmer them for 30 minutes or so.

Tada. Mincemeat ready for storing in the fridge until required. What’s not to love?

Other recipes for mincemeat

If this mincemeat recipe doesn’t tickle your tastebuds then check out my other mincemeat recipes below:

  • Mince pies made with low carb keto pie crust
    Low FODMAP mincemeat (low dried fruit)
  • Clementine & Cointreu mincemeat

Recipes that use mincemeat

I adore mincemeat so I have a lot of recipes that use it. Of course you can make traditional mince pies but you can do so much more than that with it too.

So if you have a jar of mincemeat left after Christmas why not try some of these recipes out:

  • Easy crumble recipe with just four ingredients taking 10 minutes #freefromfairy
    Christmas Crumble
  • Mincemeat Shortbread
  • Simple Christmas gluten-free and vegan treat: Mincemeat granola slice
    Mincemeat Granola Slice
  • Gluten Free Mince Pies with Frangipane Top

Need more help with gluten free Christmas baking?

Join my gluten free Christmas baking sessions over in my private Facebook group. You can find full details and sign up here.

Free recipe e-book

Get all your favourite recipes made gluten free in my free gluten free recipe e-book. All you need to do is pop your email address in the box below and it will appear in your inbox as if by magic!

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A simple homemade vegan mincemeat that is suitable for people on the gluten free diet or who have coeliac disease. #glutenfreechristmas #glutenfreemincemeat #veganmincemeat

Gluten Free Vegan Mincemeat Recipe

Gluten Free Vegan Mincemeat (Pear & Amaretto)

A wonderful easy to make vegan mincemeat that is suitable for those on a gluten free diet due to coeliac disease or other medical/lifestyle reason.
4.88 from 8 votes
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Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Servings 50
Author Vicki Montague – The Free From Fairy

Ingredients
 
 

  • 225 g pears - peeled and finely chopped
  • 500 g bag mixed dried fruit - I used Tesco Value!
  • 125 g dried apricots - finely chopped
  • 100 g coconut oil
  • 100 g dark brown sugar or coconut sugar - (can be increased to 175g)
  • 1 orange - Juice and zest
  • 1 lemon - juice and zest
  • 2 tsp mixed spice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 tbsp amaretto - more if you want it more boozy!

Instructions
 

  • Place the coconut oil, sugar and the zest and juice of the lemon and orange in a large pan over a low heat
  • Heat gently until the sugar has dissolved, then add the remaining fruit and spices and leave to simmer with the lid on for approx. 35 minutes, stirring occationally
  • Remove from the heat and stir in the amaretto. If you do not want the alcohol to remain in the mixture then add the amaretto with the sugar and coconut oil, rather than at the end
  • Spoon into sterilised jars* and store in the fridge to use in mincepies, shortbread, apple and mincemeat crumble etc! (when the mix is cold the coconut oil will separate out a little – don’t worry, when warm it all melts back in again!)
  • To make gluten and dairy-free mince pies follow my basic sweet shortcrust pastry recipe. Top with ‘fangipane’ to make completely original pies!

Notes

Nutrition information for guidance only

Nutrition (Approx)

Serving: 20g | Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
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* to sterilise your jars and lids (I just collect up old jars from peanut butter etc) wash with warm soapy water, rinse well and dry with a clean tea towel.  Then place on a baking tray in a pre-heated oven at 180 degrees for 5 minutes.

Previous Post: « Arsenic in Rice And The Gluten Free Diet
Next Post: Vegan & Gluten Free Mincemeat Shortbread »

Reader Interactions

Comments

  1. Nic says

    26th December 2017 at 4:42 pm

    Hi. This sounds amazing. Does it have to be coconut oil or would another oil work? Thanks!

    • Vicki Montague says

      1st January 2018 at 7:25 pm

      It would need to be a solid oil at room temperature or you could use a solid butter substitute.

  2. Vicki Montague says

    1st December 2015 at 9:47 am

    Ah thanks! This was from two years ago and I still love it!

  3. Mel says

    28th December 2014 at 3:56 pm

    Hi my lovely, just a quick note to let you know I linked to your recipe in my latest post. Hope you had a nice, relaxing Christmas. xx

    • Vicki Montague says

      4th January 2015 at 8:16 pm

      Ah thanks Mel!! I really appreciate that! I have been totally lazy this Christmas…it has been amazing! Am not looking forward to the kids going back and me having to do some work! 😉 Hope you had a good one too. Catch up soon x

  4. Noel ryan says

    18th November 2014 at 3:49 pm

    4 stars
    I had this last year, and cannot wait to make and eat it again this christmas.

    • Vicki Montague says

      20th November 2014 at 11:19 am

      I will need a comparison of my new recipe vs this one soon!! I am not sure which I like best 😉

  5. Mel says

    12th November 2014 at 10:17 pm

    Yum! This is so unusual, and I am already dreaming of those pears and apricots bubbling on my stove! I will definitely be making it when I make my next batch in a couple of weeks. xx

    • Vicki Montague says

      13th November 2014 at 1:54 pm

      Ooo, let me know how you get on and what you think!!

  6. Emily says

    22nd December 2013 at 11:09 pm

    Sounds amazing!! Thanks for linking up to #recipeoftheweek. Have Pinned and tweeted this post and there’s a fresh linky live now 🙂

  7. freefromfairy says

    18th December 2013 at 4:20 pm

    Thanks for letting me know about the tastytuesdays…I will take a look!

  8. HonestMum says

    17th December 2013 at 5:04 pm

    Wow fab recipe, my Aunt makes mincemeat herself too. Do link up to #tastytuesdays too if you fancy https://honestmum.com/tasty-tuesdays-christmas-chocolate-cake/

  9. Mummy Tries says

    16th December 2013 at 12:53 pm

    This looks really. I always add a splash of amaretto to my mincemeat as it gives such a lovely background flavour 😉 #recipeoftheweek

  10. freefromfairy says

    11th December 2013 at 11:00 am

    Mmm…good question! The answer is I don’t know because it is the first time I have made it. As long as you sterilise the jars and keep in the fridge then I don’t see why it wouldn’t keep for months. I don’t know about freezing mincemeat although I don’t really see why not!

  11. rachel s says

    10th December 2013 at 5:09 pm

    Looks yummy, cant wait to have a go. How long does this keep in fridge for? Or is it freezable?

Trackbacks

  1. Fruity Mincemeat and Easiest Homemade Mince Pies says:
    28th December 2014 at 3:50 pm

    […] I spotted Vicki’s recipe a few weeks ago, I decided to give it a go as well. Check her website, The Free From Fairy. All her […]

4.88 from 8 votes (7 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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