Start with your crust. Add all of the crust ingredients to your food processor and blitz until everything is mixed in evenly and you have a crumbly dough mixture.
Use your hands to squish the dough into two balls and wrap them each in cling film. Pop them in the fridge for about half an hour.
While they’re chilling, make your mince meat. Start by zesting and juicing the oranges and add them both to a pot on medium heat.
Slice your apple into thin strips and add it to the pot.
Add in the vanilla, cinnamon, ginger and nutmeg and stir it around. Then add the cranberries, sultanas, raisins, mix them around. Leave this to simmer, with the lid on, for about 20 minutes, stirring regularly.
Grease your cupcake tin with coconut oil. When the dough is done chilling, take your dough balls out one at a time and roll it out until it’s about 1 centimetre thick (it doesn’t matter if the edges crack or crumble, just press and roll it more as you go!). Use a pastry cutter or the rim of a glass to cut out circles and then press them gently into your tin.
Fill each one with about a tablespoon of mince meat.
Then use the remaining dough to make your lids. You can use whatever shape you like.
Bake at 180°C for about 12 minutes.
Best served warm. If they’ve cooled completely, pop them back in the oven to warm through before serving.
PS. Sprinkle them with a dusting of coconut flour, it looks just like icing sugar!