A different approach to traditional Florentines with almonds, a healthy solution for breakfast or snacking at the office.
Ingredients
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- vegetable oil to cover baking pans ,
- 2 egg whites ,
- 100 g caster sugar ,
- grated zest of 1 orange ,
- 260 g oats ,
- water
Instructions
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- Preheat oven to 150°C ,
- Combine the orange zest, caster sugar and egg whites in a bowl with a hand whisk. ,
- Add oats. ,
- Mix with a spoon until the mixture is completely combined. ,
- I use muffin pans to give them a nice shape. Brush some vegetable oil over the pan or better use a non-sticky one made of silicone so they can be removed easily and they don't break apart. ,
- Fill a small bowl with some water. ,
- Dip your hands into the water and pick up about 2 tablespoons of the mixture. ,
- Gently squeeze it in your hands and mold into a small ball. ,
- Place the balls of mixture onto each baking sheet because they will spread a great deal while baking. ,
- Use a fork to flatten each ball as much as possible. ,
- Try to make them as thick as possible without leaving any gaps within the mixture. ,
- Bake for 15-20 minutes, until they take on a lovely golden caramel color. ,
- Use a knife or spatula to lift the Florentines so you can check if the bottom part is done. If not, bake for another 2-3 minutes. ,
- Remove from oven and let them cool on the baking sheets. When cool, use a spatula to gently remove them from baking pans. ,
- Store in a sealed jar to keep fresh. ,
- If you don’t store them in a jar they may turn rubbery or soft.
