A brilliant recipe for delicious, dad-worthy florentines

By Alive & Well


When our house first went gluten and casein free, my lovely, loving father – a little bit sceptical, and a lot cheeky – took to calling our foodstuffs “taste free” as well.

Like if I said: “Dad, would you like a biscuit?” he’d say something like: “Hmmm, are they gluten, casein and taste free?” Hilarious.

A few years in, we now have some seriously tasty treat recipes for our kids that have been inspired by raw food gurus like David Wolfe, ideas from books or the Internet, and a better understanding of what our kids like.

And I knew I was on to a good thing when this latest one, Amelia’s Florentines, got the seal of approval from the kids AND Dad.

(Amelia is one of Mr 8’s awesome playroom buddies – part of his home-based Son-Rise program – and a huge component of our family’s support system. She has embraced this wellness wagon we’re on and helps her network of family and friends be healthy too. This is her recipe – and her delicate hands in the second photo!)

IngredientsIngredients

  • 200g of nuts (choose the mix that works for you – almonds, cashews, pecans, brazil nuts, walnuts…)
  • 400g of dried fruit (100g dates or figs, 100g sultanas, 200g gojis, sour cherries, apricots)
  • 3 tablespoons of cacao butter or coconut oil
  • 3 tablespoons of raw honey
  • OPTIONAL: 50g dark chocolate or carob

Makes about 30 florentines.

Method

Flattening biscuits onto trayPlace nuts and fruit into a food processor and blend until nuts become fine. Should make a sticky mixture.

Melt cacao butter/coconut oil on low heat in a saucepan and add to mixture. Add honey and stir well.

With your hands, make small balls and flatten them onto a tray.

Bake them for 8 minutes in a 160-degree (320F) oven or, to keep the recipe raw, set them in the fridge for an hour.

When they’re set, they’re ready to enjoy. Or, turn them into florentines by scraping a small amount of melted dark chocolate or carob over the bottom, and returning them to the fridge, chocolate side up, to reset.

When they’re done, keep them in an airtight container in the fridge.

Remember

They’re treats, so even though the ingredients are healthy, they need to be eaten in small quantities. And if you are allergic or intolerant or opposed to any of the ingredients, substitution is your friend, e.g. use maple syrup instead of honey if you’re vegan.

That’s what we do.

YUM. Got any good recipes to share?