Newspaper article Manchester Evening News

COCONUT MINCEMEAT STREUSEL BAKE (Serves 6-8)

Newspaper article Manchester Evening News

COCONUT MINCEMEAT STREUSEL BAKE (Serves 6-8)

Article excerpt

INGREDIENTS: For the mincemeat: 150g raisins; 150g sultanas; 100g currants; 100g dried cranberries ; 100g chopped mixed peel; 1 large cooking apple, peeled and grated; 100g coconut oil; 25g dessicated coconut; 125ml amber and mild agave nectar; 1tsp ground mixed spice; grated zest of 1 lemon; 100ml dark rum For the topping: 75g coconut oil; 75g self-raising flour; 40g semolina; 2tbsp dark agave nectar For the pastry: 200g plain flour, 125g chilled coconut oil, cut into cubes; 2tsp amber and mild agave nectar; 1-2tbsp cold water METHOD: 1. Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, for about 10 minutes. Remove from the heat, leave to cool, then stir in the rum. Cool completely.

2. For the topping, melt the coconut oil and allow to cool slightly. …

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