Have you ever wanted to choose what to put in your florentine? Mine can be considered as a florentine or nut and oats bars. Here are a few tips and my recipe.
Through a trial at making the florentine I really liked, I ended up with a pretty good cereal bar. I was after an oat and nuts dark chocolate coated florentine. I am not a big fan of the dry candied fruits in those, neither of the cornflakes nor of the very high dose of sliced almonds.
Tip 1 – the “glue” of your florentine
In the end, I realised it doesn’t matter too much what you want in it, it is important to make sure you have a good “glue”. I looked at a number of recipes for that binding mix and opted for my own made with simple ingredients (butter, honey and brown sugar), so no glucose syrup or other fancy items.
Tip 2 – you need salt in your florentine
One thing I did wrong was having a little too much salt. So put salt but go slowly, once added you can’t remove it
Tip 3 – solid ingredients: let yourself go!
There are no limitations there. You need to think of the flavours you are combining together, this is crucial but not too hard. if not sure, stick to a few nuts, seeds, or dry fruits in addition to the oats.
Mine was a little extravagant as I went through the pantry nuts jars: brazil nuts (cut), shredded coconut, pepitas, walnuts, roasted hazelnuts, and macadamia pieces. And some dry cranberries.
