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Rollagranola's Florentines


Flax egg (1 tbsp ground flax seeds & 3 tbsp water)
1 cup Rollagranola (we used Zesty Caveman)
½ cup of dried fruit, nuts and/ or seeds (we used mixed seeds, dried cranberries, flaked almonds and pistachios)
¼ cup honey or maple syrup
60g dark chocolate


Preheat your oven to 160°C fan and line a baking sheet with parchment paper.

Make the flax egg by mixing together the ground flax seed and water in a small bowl. Leave to thicken for around 10 minutes.

Meanwhile, add the granola, nuts, seeds and dried fruits into a large mixing bowl. 

When ready, add the flax egg and the honey/ maple syrup and stir until well combined.

Spoon small dollops of the mixture onto the prepared baking tray. Flatten the cookies with the back of a spoon.

Bake in the oven for around 5-8 minutes or until the edges are golden.

Allow to cool completely before carefully lifting off the parchment paper.

Break the chocolate into pieces and melt in the microwave or in a saucepan until smooth.

Spoon a small amount of melted chocolate on the back of the florentines and spread to the edges with the back of the spoon. Place on the parchment paper, chocolate side up and leave to set and then, enjoy!

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