- Course: Snack
- Servings : 10
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
I was meandering past a cafe earlier in the week when a big gleaming florentine caught my eye. I don’t usually go for them, but my sweet tooth is out of control at the moment. Harry was tugging at my arm wanting in on the action, but I wasn’t sure. So I thought I’d have a crack at making them, I have been experimenting over the past few days and come up with the healthiest-yet-still-edible version I can.
These would be a great healthy snack for a party, or a school lunchbox surprise.
Nutrition note: while still a sweet treat, these homemade florentines are a healthier alternative to many of the store bought/cafe varieties. Substitute organic maple syrup for the skim condensed milk if you wish.Join us on Facebook for other foodie bits and pieces.
- 1 cup cornflakes (gluten free, low salt)
- 1 tbsp flour (gluten free plain)
- ¾ cup mixed dried fruit, finely chopped (I used dates, raisins, gojis)
- 3 tbsp shredded coconut
- 3 tbsp raw honey
- 3 tbsp pure maple syrup (or skim condensed milk)
- 2 tbsp flaked almonds (optional)
- 50g dark *chocolate, or carob (optional)
- *Use dairy free chocolate/carob if required for allergies/intolerance's
Pre-heat the oven to 180°C. Combine all ingredients in a bowl. Use the back of a spoon to slightly crush the cornflakes. -
Dollop tablespoons full of mixture onto a tray lined with baking paper. Flatten with the back of a spoon. Bake in the oven for 7 - 10 minutes (watch them as they will burn if left any longer). Once golden, remove from the oven to cool. -
In the meantime melt the chocolate or carob in a heatproof bowl over boiling water. Pour the chocolate into a piping bag or just use a glad bag and snip the corner. Drizzle the chocolate over each florentine. -
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