These Healthy low fructose Florentines with a gorgeous strong note of orange, spices and good spread of dark chocolate are just as enjoyable as the standard version.
Gosh how time flies, wouldn’t you agree? I can’t believe it’s August already – our wedding is only 19 days away. And it’s been over a month since I first tried these delicious Florentines but haven’t had a chance to share them with you until now…
Eversince my last attempt at Florentines turned into a fantastically random Healthy Homemade Granola recipe I hadn’t tried making them myself. Until a friend and her husband popped over for a spell of savoury nibbles, bringing a generous serving of these for après dinner. I requested a copy of the recipe and while I have changed Amanda’s original to include Weetbix instead of Branflakes because I couldn’t find a low sugar variety, I splurged all the sugar “savings” on using store-bought 85% cocoa chocolate.
“Are you sure these are good for you?” said Mr Chipconnoisseur, thinking I was trying to sabotage his efforts to eat clean… Yes, they are – as a treat and enjoyed one at a time. Because they are so calorie dense they won’t be if you have 2 or 3 in a single sitting.
Note about Rice Malt Syrup: a few people have asked questions about the Rice Malt Syrup I use because there have been reports about arsenic present in rice and rice products generally. I use Pure Harvest Organic Rice Malt Syrup which adheres to the strict Australia and New Zealand Food Guidelines. The FSANZ standard 1.4.1 permits a level for Cereals of 1 mg/kg (ppm) of Total Arsenic. As can be seen from the Pure Harvest test reports, their rice syrup has a level of <0.040 mg/kg (ppm) of Total Arsenic, so is well below the maximum permitted levels stated in the code. The American FDA do not have any standards set for Arsenic in food or beverages so this is where the media scares might be coming from. You can read more about it all and the sugars in Rice Malt Syrup here.
- 5 Weetbix (or other low sugar cereal)
- 1 cup chopped mixed raw nuts
- ¼ cup roughly chopped macadamias
- 1 tablespoon chia seeds
- zest of 1 orange
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅔ cup rice malt syrup
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 2 tbsp fresh cream
- 30g dark (85% cocoa) chocolate
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Line a baking tray with non stick baking paper.
- In a large bowl, mix together crushed Weet Bix, nuts, chia seeds, orange zest and spices.
- In a small saucepan set over low heat melt the rice syrup and vanilla.
- Pour rice syrup into the dry ingredients and mix well.
- Using a set of egg rings, form cookies on the baking sheet by pressing about ¼ cup of mixture into each ring, repeat with the remaining mixture.
- Bake for 10-12 minutes or until the Florentines are golden. Remove from oven and allow to cool on the tray. Transfer to the fridge to set.
- Heat cream in a small ramekin in a microwave for about 20 seconds. Add chopped chocolate and mix into the cream.
- Remove cookies from the fridge, and turn over upside down. Ice each Florentine with some of the ganache and return to the fridge to set.