Cranberry Heart Hand Pies
Looking for a healthy, grain-free and dairy-free sweet Valentine’s Day treat? If YES, then I have a perfect recipe for You – Cranberries heart-shaped hand pies.
These mini pies are not only adorable and quite easy to make but also delicious. What I like the most is the combination of cranberry bitterness, nutty crust and dash of sweetness.
Try my recipe and see how quickly they disappear.
You might also like my other Valentine’s Day recipes: Gluten Free Shortbread Hearts , Valentine’s Day Mini Cake.
Cranberry Heart Hand Pies
Cook Time
15 minutes
Total Time
15 minutes
Ingredients
Crust:
- 160g almond meal
- 40g coconut flour
- pinch of salt
- 1/2 tsp baking powder
- 3/4 tsp xanthan gum
- 50g dates (soaked in a hot water at least 30 minutes)
- 35g coconut oil (melted)
- 1 egg (room temperature)
Filling:
- 1 cup cranberries (unfrozen or fresh)
- 1 medium sweet apple (shredded)
- 1 1/2 tbsp honey
- 1/2 tsp cinnamon
- 1 tsp potato starch
Instructions
Make the crust:
- Place drained dates with coconut oil and egg in a food processor and blend until smooth puree.
- In the medium bowl mix together almond meal, coconut flour, baking powder, xanthan gum and salt. Add in dates mixture and mix until well combined. Then form the dough into two flat discs, wrap them and chill in the refrigerator for at least an hour.
Make cranberry filling:
- In a small saucepan mix cranberries with apple, honey, cinnamon and let simmer for about 15 - 20 minutes over small heat, stirring occasionally, until the mixture has thickened and reduced juice. Put the mixture aside and let it cool down. Stir in the potato starch and mix until well combined. Bring the jam to boil and cook for 2 minutes.
- Preheat the oven to 170°C and line a large baking sheet with baking paper.
Assemble the pies:
- Once the dough is chilled, place one disc of the dough between two pieces of baking paper and roll the dough until 0,2 - 0,3 cm thick. Cut into heart shapes using a cookie cutter, then using a smaller one, cut smaller hearts into the centers of half of the hearts. Repeat with the remaining dough.
- Place half the hearts onto a lined baking sheet. Spoon jam on the center of each of the hearts. Cover each of the bottom hearts with the remaining hearts and crimp the edges with a fork. Brush the tops of the hearts with egg and sprinkle with xylitol.
- Bake at 170°C for about 12 - 15 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
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