Guest Recipe by Elisabeth Chieng of The Gluten Free Table
Exploring the gluten-free side of this magic has led Elisabeth to create The Gluten Free Table, a rich food-based blog full of delicious and healthy recipes that anyone can adapt into their life.
A very Christmasy florentine recipe, these festive treats are quick to make and are eons healthier than their sugar laden counterparts. Cook up a batch and bundle together with some ribbon for the perfect end of year gift for your colleagues, friends, family or….just eat them all yourself! After all tis the season to be jolly 🙂
Vegan. Grain Free. Refined Sugar Free. Gluten-free.
1 cup sliced almonds
1/2 cup pepitas
1/2 sunflower seeds
1/4 cup cranberries
Zest of 1 orange
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup of maple syrup
1 teaspoon vanilla extract
2 tablespoons of organic coconut oil
50g dark chocolate
Preheat oven to 180C and line a baking tray with non-stick baking paper. Combine the almonds, pepitas, sunflower seeds, cranberries, orange zest and three spices in a medium bowl. In a saucepan set over low heat, mix the syrup and vanilla extract together. Once combined, pour the syrup into the dry ingredients and mix.
Scoop a heaped dessert spoon of the mixture onto the baking tray and use the back of a spoon, dipped in water to stop the mixture sticking, to flatten on the baking tray. Repeat until all mixture is used. Bake for roughly 12 minutes or until golden and fragrant. Remove from the oven and cool on a tray. Place in the fridge or freezer to set.
While they’re setting, melt the dark chocolate and coconut oil on the stove for around 30 second or until smooth. Remove Florentines from the fridge, and dip each into the chocolate, placing back on the tray, chocolate side up, to set. The Florentines can be stored in the fridge for two weeks or the freezer for two months in an airtight container.