Nut Free chocolate cherry florentines! or as our family likes to call them – bird biscuits!
The base of this recipe calls for a combination of whole pumpkin and sunflower seeds, which is mixed with lesser amounts of dried cherries, coconut and cacao nibs. I wasn’t aiming for it, but this creation came out looking distinctly like something you’d hang out for the birds… which turned out to be a huge win!
Shaping your florentines like bell bird feeders before you put them into the oven results in a lot of fun. Tie a ribbon around the top of the florentines to make them look more authentic. Your little parrots will be so happy that they’ll fly around the room before swooping down to nibble on their birdy spoils. (as if they need anymore help devouring these tasty morsels!).
I ended up making a mix of bell and round shaped florentines. This is because it’s hard to shape the florentines like bells without making them quite large, (mine were 12cm in length) which takes up a lot of room in Frankie’s lunch box.
Nuts so good
Traditionally florentines are made with nuts. I make mine nut free so that they are preschool friendly. If your family has no issues with nuts, simply swap something like almond flakes for the seeds in the recipe. Use the same quantities given.
Can’t get egg on your face?
To replace the eggs in this recipe combine 1 Tbs of chia seeds to 3 Tbs of water for every egg and mix. Let the mixture stand until the chia seeds swell and form a paste. Add to other ingredients.
Feeling a little fruity?
Swap out the dried cherries for any other dried fruit. Some nice substitutions are strawberries, cranberries apples or apricots.
Pair these florentines with a warm glass of milk for the kidlets or a nice cup of tea for the grown ups. I guarantee you’ll be squawking with joy!
Chocolate Cherry Florentines
- 1 cup sunflower kernels
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 2 egg whites (from large eggs)
- 70g dried cherries
- 20g cacao nibs
- 1 Tbs honey
- Preheat oven to 150 degrees celsius.
- Line two baking trays with baking paper and lightly brush with oil (I used coconut oil)
- In a large bowl whisk honey and egg whites until well combined. Add other ingredients and mix well.
- Heap Tbs amounts onto baking tray and flatten with fingers or a spoon until they are approximately 5cm in diametre. They need to be quite flat but without any gaps showing.
- Cook for 10mins until golden brown. Flip florentines and cook for another 5 mins.