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Coconut Mincemeat Streusel Bake

Serves: 5

Eco Friendly Freezes Well Vegan Friendly

These delicious little bakes by Lisa Faulkner are perfect to warm up a winter's evening

Coconut Mincemeat Streusel Bake Recipe: Live Green & Good


For the mincemeat:

150g raisins

150g sultanas

100g currants

100g dried cranberries

100g chopped mixed peel

1 large cooking apple, peeled, cored and coarsely grated

100g The Groovy Food Company Organic Virgin Coconut Oil

25g dessicated coconut

125ml The Groovy Food Company Amber and Mild Agave Nectar

1 heaped tsp ground mixed spice

Finely grated zest of 1 lemon

100ml dark rum

For the topping:

75g The Groovy Food Company Organic Virgin Coconut Oil

75g self-raising flour

40g semolina

2 tbsp The Groovy Food Company Rich and Dark Agave Nectar

Icing sugar, for dusting

For the pastry:

200g plain flour, plus extra for dusting

125g 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


  • 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 wrap 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 disc and chill for 20 minutes.
  • Heat the oven to 200°C/400°F/Gas 6. Lightly grease a 23cm x 33cm swiss roll tin.
  • 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.
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