Recipe from Healing Cuisine by Barbara Cousins
makes 9
This recipe lends itself to lots of variations. You could use any nuts or seeds, just make sure you chop large ones if necessary so that they all cook in roughly the same amount of time. Dried fruit makes a good addition too. Try cranberries, raisins or crystallised ginger (rinsed to remove excess sugar)
- 2 tbsps mild tasting runny honey or agave syrup
- 1 tbsp coconut oil
- 60g (2½oz) coconut flakes, roughly chopped
- 60g (2½oz) slivered almonds
- 60g (2½oz) sunflower seeds
Chocolate layer
- 75g (3oz) 70-85% cacoa solids chocolate
- 1 tbsp coconut oil, tahini or nut butter
bun tin lined with 9 baking cases
- Preheat the oven to 180°c (160°c fan) gas mark 4.
- Melt the oil and honey in a pan and then add the coconut flakes, almonds and sunflower seeds and stir to combine.
- Divide the mixture between the bun cases then press down to firm.
- Bake the biscuits for about 10 minutes or until golden brown, then allow them to cool.
- Melt the chocolate and coconut oil in a bowl over a pan of hot water, removed from the heat. Remove the paper cases and dip the base of each biscuit in the chocolate and place on a piece of baking parchment on a tray, chocolate side down. Drizzle the top of the Florentines with any leftover chocolate and place in the fridge until set.
- Store the Florentines in an airtight container in the fridge or freeze until needed.
Image & recipe from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
Barbara is a nutritional therapist and author of five books. Ahead of her time she trained then set up a natural healing clinic in Manchester in 1986. Over the next seventeen years she treated clients who had a wide range of health problems using diet and natural remedies. Since then she has continued writing nutrition / recipe books. Her latest is Healing Cuisine which as well as being gluten and dairy free is low in carbohydrates.
Contact Details
Website
Instagram
