Gorgeous Gluten Free Tiger Nut Florentines
This recipe was created for us at The Tiger Nut Company by Emma Carter from The Nourished Coeliac blog. Emma creates the most amazing recipes, and this one is easy and delicious. It is dairy free, refined sugar free, egg free, grain free, gluten free, nightshade free and nut free. This makes it perfect for for anyone who is following autoimmune paleo, coeliac friendly, vegan, clean eating, and low FODMAP diets - and also perfect for anyone who isn't!
1 cup of soaked naked tiger nuts
50 grams of coconut oil
75g of maple syrup
35g of tiger nut powder
1 dessert spoon of arrowroot powder
50g of chopped dried cranberries (or sub with dried blueberries or candied peel)
Zest of half an orange
For the carob coating:
2 tablespoons of coconut oil
5 tablespoons of carob powder
1 tablepoon of maple syrup
Pre-heat an oven to 180 degrees (fan assisted) and line a large baking tray with baking parchment.
To create your slivered tiger nuts, use the thin slice attachment blade on a food processor and blitz the whole soaked tiger nuts. You will be left with fine slivers. Add these to a bowl with the tiger nut powder, dried fruit, orange zest and arrowroot. Mix thoroughly .
In a small pan over a low heat melt your coconut oil and maple syrup. Once melted add your dry mixture, stirring continously until fully combined and you have a thick sticky paste.
Take one teaspoon of the mixture at a time and place on the baking sheet. You want to press this down with your hands to form a small flat biscuit. Too thick and the mixture wont crisp up properly. Place the tray in the centre of your oven and bake for 12 minutes until golden brown. Depending on the size of your tray you will probably need to cook these in 2 batches. The biscuits will be crispy round the edges with a slightly softer chewy centre. Allow these to firm up a little as they cool.
To make your carob coating, create a double boiler by resting a bowl over a pan of boiling water. Add the coconut oil and let it melt completely before adding your carob powder and maple syrup. Keep stirring until this resembles chocolate sauce. Spoon about half a teaspoon onto the back of each biscuit and spread to the edges, covering the back of the biscuit completely.
This recipe makes about 20 florentines.
You can leave these to set on the side or pop in the fridge for 15 minutes to set quickly.
These keep well in an airtight container for up to 5 days.
Warning: these are very moreish. I'd make double because the first batch won't last five minutes.
mouth-watering to share?