These are The Food Medic’s take on the classic little Italian biscuit. They’re a little chunkier than the classic but they’re full of delicious nuts and seeds and, of course, that all important drizzle of chocolate. We use hazelnuts, sunflower seeds, and pecans in this recipe but you can use whatever you can get your hands on. The same goes for the peanut butter [use any nut butter] and maple syrup [try honey].
Granola florentines
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Ingredients
- 100g smooth peanut butter
- 100ml maple syrup
- 1 tsp vanilla extract
- 50g hazelnuts
- 50g pecans
- 80g oats
- 2 tbsp sunflower seeds
- 2 tsp chia seeds
- 50g flaked almonds
- 75g dark chocolate
Instructions
Preheat the oven to 180c and grease a muffin tin.
In a saucepan on a medium heat add the peanut butter, maple syrup and vanilla extract. Cook for a few minutes until the peanut butter starts to melt and everything is combined. Put to one side.
In a blender, blitz the hazelnuts and pecans until they’re broken into large crumbs. Empty into a bowl and add the oats, sunflowers and chia seeds and flaked almonds.
Now, pour on the peanut butter and maple mixture and combine until everything is coated.
Split the mixture between the muffin holes and flatten it down ensuring it’s compact.
Split the mixture between the muffin holes and flatten it down ensuring it’s compact.
Bake in the oven for 15 minutes before allowing to cool completely.
Finish by carefully removing them from the tin and drizzling with melted dark chocolate. Place them in the fridge for 15 minutes to let the chocolate set.
Enjoy! [delicious with a couple of tea]
