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Mincemeat Granola Slice (Gluten-Free, Vegan)

Gluten-Free, Dairy-Free, Egg-Free, Vegan
4.84 from 31 votes
Author Vicki Montague - the Free From Fairy


  • 200 g Nature's Path Nice & Nobbly Granola - orange packet
  • 50 g virgin coconut oil melted
  • 30 g Free From Fairy plain gluten-free flour
  • 160 g virgin coconut oil
  • 100 g brown sugar or coconut sugar
  • 4 'flax' eggs - 4 tbsp ground flax seeds plus 12 tbsp water
  • 125 g Free From Fairy self-raising gluten-free flour
  • 100 g ground almonds
  • 1 tsp almond extract
  • 5 - 6 tbsp mincemeat - check gluten and dairy free if important
  • More Nature's Path Nice & Nobbly granola


  • Firstly grease a 20cm square tin then make the 'flax eggs' by combining the ground flax and water, stirring and setting aside
  • Next make the base by adding the granola to a small food processor or handheld chopper and blitzing until a fine powder
  • Add the coconut oil and flour to the powdered granola and stir well to combine
  • Tip the base into the prepared tin, spread out evenly and firm down well. Place in the fridge while you prepare the cake
  • To make the cake beat the coconut oil with the sugar until paler and fluffy (best in a stand mixer or with a hand held electric whisk). Beating the coconut oil will soften it...you don't want to use melted oil
  • Add the flax eggs and beat well until smooth and combined
  • Finally add in the flour, ground almonds and almond extract and beat again to combine
  • Remove the base from the fridge and top with 5-6 tbsp mincemeat followed by the cake mixture. Smooth out the cake and bake at 180 degrees C/160 degrees fan/ gas mark 4 for 40 - 45 minutes until the cake is golden and set
  • Allow to cool completely before scattering with extra granola, sprinkling with icing sugar, cutting and serving