IBS Sano - Low FODMAP Recipes - Logo Background


125g lactose/dairy free unsalted butter, chilled and diced

200g gluten-free flour (we used Doves Farm), plus a little extra for rolling

1 tbsp icing sugar

grated zest 1 orange

200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)*

For the crumble topping

25g ground almonds

25g flaked almonds

pinch ground cinnamon

25g lactose/dairy free unsalted butter, melted

25g soft light brown sugar

*Dried fruit is high in fructose, this recipe is ok as a Christmas treat, however we do not recommend ‘over indulging’.  The recipe as a whole would be best classified as ‘moderate’ rather than low FODMAP.


To make the pastry, rub the lactose free butter into the flour until the mixture resembles fine breadcrumbs.

Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up.

Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.

Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie.

Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins.

Recipe adapted from: Good Food

 Gluten Free  - Crumble-topped mince pies
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