Fruit mince is best left for at least 24hrs or more. Stir it occasionally and inhale the gorgeous aroma! I tell you it just gets better the longer you let it sit.
The agave I have is raw! It therefore still contains a high level of minerals and has a lower GI than most sweeteners making it diabetic friendly. I would not recommend buying the cheaper versions available in most supermarkets as it's really just a highly processed sweetener containing no nutrition at all. My agave is purchased from Raw Pleasure because I know they have an extremely high standard and they research all of their products before they are placed into the shop.
Enough of that! It's Christmas, and this is a much healthier version, use dried fruits that have no preservatives on them. In the next couple of days I am going to show you have to make a few different recipes with it, some raw, some cooked and all will be grain free and gluten free! Join me as we get ready to celebrate...
Quantities are approximate
1 1/2 cups sultanas (raisins)
1 1/2 cups pitted dates - chopped
1 cup figs - diced
1 cup prunes - pitted and chopped
1/2 cup currants
1/2 cup agave, raw honey, coconut syrup or fresh pineapple/orange juice
2 green apples - peeled and grated
1 tsp ground cinnamon
1 tsp vanilla powder
1/2 tsp mixed spice
Zest of a 1/2 lemon and orange - make sure their organic
2 chai tea bags - made into 1 cup with hot water
Add all ingredients to a large glass bowl that had a lid and stir to combine. Let sit on the bench for at least 24hrs stirring occasionally. The flavours and aroma will develop and it becomes nice and thick.
- If you are going to use the juice I usually just blend some fresh fruit in the tribest blender and add the lot including the pulp. Pineapple gives it a nice tang.
- The stronger your chia tea the better to get those beautiful aromas into the mix, sometimes I use 4 tea bags.
See ya'll later..
Here are some of the recipes you can make with this Fruit Mince