Recipe: Gorgeous Gluten-Free Tiger Nut Florentines
Posted in: recipe, updated on 27 Jun 2018
This beautiful recipe was created for The Tiger Nut Company by Emma Carter from The Nourished Coeliac. It's free from nuts, gluten, dairy, refined sugars, eggs and grain, but these little bites of guilt-free goodness are absolutely packed with flavour. We can't think of a better way to use those delicious, chewy little tiger nuts (which aren't actually nuts but are little tubers) for the festive season.
- 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 tbsp of coconut oil
- 5 tbsp of carob powder
- 1 tbsp of maple syrup
- Makes: 20 florentines
- Rating: Intermediate
1Pre-heat an oven to 180 degrees (fan assisted) and line a large baking tray with baking parchment.
2To 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.
3 In a small pan over a low heat, melt your coconut oil and maple syrup. Once melted add your dry mixture, stirring continuously until fully combined and you have a thick, sticky paste.
4 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 won't crisp up properly. You should get around 20 florentines.
5 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 two 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.
6 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.
7 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 five days. Warning: these are very moreish! Consider making double because the first batch won't last five minutes.