Festive food does not have to be bad for you. These little treats are indulgent, but without the guilt!

Pastry:

70g millet flour
70g fine polenta
60g chestnut flour
100g coconut oil, cold
4 tblsp cold water
1 egg (or 1 tablespoon of ground linseed soaked in 3 tablespoons of water)
1 teaspoon of cinnamon

Pop the flours and cinnamon into a bowl, add the coconut oil and rub together until in resembles breadcrumbs
Gradually add the egg and water until and bring together into a dough
Wrap in grease proof paper and chill for at least an hour
Roll out and cut out desired shapes (no need to blind bake)

Filling:

1 Quince, cut into 1/2 cm cubes
50g cranberries
3 tablespoons of maple syrup
1 tablespoon of water
1 teaspoon of cinnamon
large pinch of ground cloves

Pop all the filling ingredients into a small sauce pan, cover with a lid and cook on medium heat
The filling is ready when the quince is soft and cooked through, leave to cool and then fill your mince pies

For the topping:

50g oats
3 tablespoon of coconut oil
1 tablespoon of maple syrup
30g Assortment of chopped nuts
Rub the topping ingredients together and arrange on top of the filling
Bake at 190C for 20 minutes or until golden brown