Preheat the oven to 150°C

To make the filling, zest one orange and then juice all three of them. Place all of the filling ingredients into a large pan and heat gently for 20-30 minutes.

Meanwhile, make the pastry. Place the oats in a food processor to blend them down into a powder form. Then add the rice flour, ground almonds, butter, dates, nut butter and water to the mixture and blend further. It should start to form together. If like me, your food processor isn’t up to it, once blended remove into a large bowl and combine the rest with your hands. The mixture will appear crumbly but will squeeze together into a dough.

Grease the cupcake tin with oil or butter and push the pastry mix into each cup. Use your hands to mould this into a pie shape.

Fill with the mixture, and roll out the remaining pastry to cut lids from using a pastry cutter.

Bake for 25-30 minutes, leave to cool before using a knife to remove them from the pan.