you are what you eat
‘Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste.’ This months Recipe Redux is all about showing you one of my favorite ways to jazz up a lunch box.
One of Hubby’s favourite treats is chocolate florentines, and these treats are one that I don’t mind making! They are sweet, crunchy treats that are so quick and ‘healthier’ to eat. This recipe calls for candied mixed peal, which gives a great citrus zing to the florentines, I always buy a carton, whenever I see one in a grocer as they are usually so hard to find! This recipe is super easy to make, and so quick, as all you have to do is mix, bake and decorate (just a few!). These florentines are more a nibble than a bar, but they do make a delicious treat to brighten up and make you want to take that much needed break!
Crunchy Citrus Florentines
1 large egg white
1T powdered sugar/ icing sugar
130g sliced almonds
2T desiccated coconut
a pinch of sea salt
70g candied mixed peel
grated zest of half an orange
– Lay a silicone baking sheet on a large tray and preheat the oven to 200 degrees fan forced.
– In a bowl, mix together all of the ingredients so that the almonds and candied peel are nicely mixed with the egg white.
– Scoop spoonfuls of the almond mixture on the baking sheet. You do not have to space the scooped almonds far apart as they will not spread. Flatten your scoops with the back of a spoon.
– To get each florentine of equal shape and neat, use a 5cm biscuit cutter to flatten or shape the florentines as I have done in this picture
– Bake the florentines in a hot oven for 10- 15 minutes until golden brown and crispy. Remove from the tray and place on a wire rack to cool before decorating.
– Use dark chocolate to drizzle as it goes really well with the citrus flavours that come out of this crispy delight!
Nutrition Tip: Almonds are a nut that are available the world through and all- through the year! Almonds are naturally low GI and are a good source of vitamin E, manganese, biotin, magnesium, molybdenum and vitamin B2. Although a quarter cup of almonds contains about 11 grams of fat, a sizable portion of it (7 grams) is heart-healthy monounsaturated fat. Almonds have been linked to lowering cholesterol, LDL cholesterol and therefore lowering the risk of heart disease. When Almonds are eaten with the skin they are much more nutritious and higher in fibre than the skinned counterpart! Replacing animal fats with plant fats (like those we get from nuts including almonds) give the body a range of benefits, so replace chips and other high fat fried snacks with a handful of almonds!
1/4 cup almonds = 163 calories, 14.0 g fat, 6.1 g carbohydrates, 6.0 g protein, 3.5 g fiber, 0 mg sodium.
(This picture was taken from blog.foodnetwork.com)