MINCEMEAT CRUMBLE SLICES
We have our regulars back in stock (kale, spinach, carrots, avocados, bell peppers… the usual suspects) and also odd things like: chocolate-orange dairy free fudge, a half jar of mincemeat, a nearly gone back of Starbucks ‘Christmas Blend’. usually that jar of mincemeat would hang around for a long time but this year, I decided to make more use of it than as just a porridge topper! This year, I used it up to make mincemeat crumble!
Delicious cold, but also try serving warm with cream or some brandy butter - absolutely delicious.
MINCEMEAT CRUMBLE SLICES
Prep: 5 minutes Cook: 30 minutes Total: 35 minutes
Serves 6-8
Ingredients
215g plain flour (~1 1/2 cups)
3/4 tsp ground cinnamon
1/4 tsp ground mixed spice
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
85g vegetable fat (like Trex)
85g vegan margarine
185g caster sugar - I like to use golden (~1 cup)
Leftover mincemeat: I had 190g (1 heaping cup)
40g (~1/4 cup) sultanas (optional)
Instructions
- Preheat the oven to about 175°C. Line and grease a small cake pan.
- In a large bowl, add the flour, spices, sugar, baking powder and bicarbonate of soda. Mix well.
- Add the vegetable fat and margarine. Rub together with your fingers until it's like breadcrumbs - alternatively you can do this by pulsing in a food processor.
- Press about half (I usually add just over half, but less than three quarters) of the mix to your prepared cake pan and press it down firmly.
- Spoon over the mincemeat and spread it out evenly. Sprinkle over the extra sultanas (omit if you have lots of mincemeat).
- Pour the remaining dry mixture over evenly and press it down lightly. You don't want a firm top, more like a loose crumble here.
- Place in the centre of the oven and bake for 30 minutes, until the top is golden brown.
- Serve cold in lunchboxes, as an afternoon snack, or warm with custard (my favourite)/dairy free ice cream/dairy free cream!