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Coconut mincemeat streusel bake

Author: Lisa Faulkner for the Groovy Food Company

Ingredients

For the mincemeat

  • 150 g raisins
  • 150 g sultanas
  • 100 g currants
  • 100 g dried cranberries
  • 100 g chopped mixed peel
  • 1 large cooking apple peels, cored and coarsely grated
  • 100 g The Groovy Food Company Organic Virgin Coconut Oil
  • 25 g dessicated coconut
  • 125 ml The Groovy Food Company Amber and Mild Agave Nectar
  • 1 heaped tsp ground mixed spice
  • Finely grated zest of 1 lemon
  • 100 ml dark rum

For the topping

  • 75 g The Groovy Food Company Organic Virgin Coconut Oil
  • 75 g self-raising flour
  • 40 g oats
  • 2 tbsp The Groovy Food Company Rich and Dark Agave Nectar

For the pastry

  • 200 g plain flour
  • 125 g chilled The Groovy Food Company Organic Virgin Coconut Oil cut into cubes
  • 2 tsp The Groovy Food Company Amber and Mild Agave Nectar
  • 1-2 tbsp cold water

Instructions

  • Put all the ingredients for the mincemeat, except the rum, in a large pan and cook over a low heat, stirring occasionally, for about 10 minutes. Remove from the heat, leave to cool, and then stir in the rum. Cool completely.
  • For the topping, melt the coconut oil and allow to cool slightly. Mix the flour, semolina and agave together in a bowl. Pour over the melted coconut oil and mix until it combines to form a soft dough. Bring together into a ball and warp in cling film and pop in the freezer for 30 minutes.
  • For the pastry, put the flour in a mixing bowl and rub in the coconut oil until the mixture resembles coarse breadcrumbs (or whiz in a food processor). Add the agave nectar and just enough cold water to mix to a firm but not dry dough. Shape into a disk and chill for 20 minutes.
  • Heat the oven to 200°C/fan 180°C. Lightly grease a 23cm x 33cm swiss roll tin.
  • 5. On a lightly floured surface, roll out the pastry to a rectangle, slightly larger than the swiss roll tin, then use it to line the base and sides of the tin.
  • Spread the mincemeat evenly over the pastry base. Using a coarse grater, grate the topping over the mincemeat. Bake for 25-30 minutes until golden all over
  • Remove from the oven and leave to cool a little, then slice and serve whilst still warm.