Florentines

2012-08-08
  • 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.

 

Ingredients

  • 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

Method

Step 1

Pre-heat the oven to 180°C. Combine all ingredients in a bowl. Use the back of a spoon to slightly crush the cornflakes. -

Step 2

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.  -

Step 3

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.  -

Print Friendly


Recipe Comments

  1. posted by Mandy on April 14, 2014

    How long would these last once made (if we don’t eat them all first?)

      Reply
    • posted by Jess on April 18, 2014

      Hi Mandy, I would think up to a week if stored in an airtight container. Jx

        Reply

Post A Comment



Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe