I have a soft spot in my hardened coeliac heart for Eat Natural, they are something of an unsung hero of the gluten-free world. Long before every man and their dog started selling gluten free wraps, their hearty bars were pretty much the only wholesome option to eat when on the move, and have rescued me from many a ‘haribo for lunch’ scenario in a motorway service station! Not to mention making festival breakfasts, and emergency airline meals…
Anyhow, turns out they also do some pretty interesting gluten free (and oat free!) breakfast options including the (coco)nutty Buckwheat Muesli they sent me to try. And because I once swore never to tweet my breakfast, I turned some of it into something I could tweet about – these crispy, lacy florentine snaps. I hope you like them! As there is already sugar and fruit in the cereal, I used egg white as my binder instead of the traditional caramel. This makes them wonderfully light and crisp, and not too sweet. Coat them with dark chocolate for a satiating bitter bite.
Bittersweet Buckwheat Florentines
Makes 12-14 biscuits
- 100g Eat Natural Buckwheat Toasted Muesli
- 50g flaked almonds
- 1 large egg white
- 1 tsp your favourite liquid sweetener (e.g. agave, maple syrup, honey, ginger syrup…)
- 75g dark chocolate (optional)
- Preheat the oven to 150°c, line a large baking sheet with a silicone sheet (or lightly oiled baking parchment).
- In a small bowl, mix the muesli, almonds, egg white and syrup until it is thoroughly coated.
- Dollop heaped teaspoons of the mixture onto the baking sheet, leaving plenty of room between. Don’t worry, the mixture will be quite loose.
- Use a fork to spread the mix as thin as possible – some gaps are ok, but the mixture should overlap enough to stick together.
- Bake in the oven for 12-15 minutes, until golden brown.
- Remove from the oven and leave to cool on the baking sheet. When completely cool, carefully lift off with a spatula. Coat one side of each biscuit with melted dark chocolate if desired.