Florentine with a difference: pumpkin seed and raisin Florentines with vegan butter
The perfect zero-waste recipe
Florentines are a popular sweet snack that should not be missing from any cookie plate, especially at Christmas time. However, we bake them again and again throughout the year.
But why not add a little variety to the classic recipe?
With a creative, Styrian touch and vegan ingredients, the traditional pastry becomes a sustainable and equally delicious alternative. In this recipe we combine pumpkin seeds and raisins instead of just almonds and aranzini, and use vegan butter and cream for a plant-based enjoyment. Ideal for fans of zero-waste cuisine and modified recipes.
But how long do these sweet treats actually last?
In an airtight container they will stay fresh and crispy for up to 2-3 weeks. Place parchment paper between each layer to prevent sticking.
This modified recipe shows how easy it is to reinterpret a classic pastry with creative ingredients and an awareness of sustainability – without compromising on taste!
This special version of the classic Florentines not only brings variety in taste, but also shows how you can experiment with existing ingredients in the kitchen. Instead of just almonds, pumpkin seeds and sunflower seeds find their way into the dough mixture, which gives the pastry a nutty and regional note.
Florentines with pumpkin seeds and raisins: A simple, vegan recipe
Preparation time: 45 minutes
Baking time: 10 to 13 minutes
INGREDIENTS
- 100 g raw sugar
- 40g honey
- 60g vegan butter
- 75 g vegan cream
- 100 g almond flakes
- 90 g pumpkin seeds
- 10 g sunflower seeds
- 60 g almond flour
- 50 g raisins
- 100 g dark chocolate
- 20 g coconut fat
PREPARATION
- In a small pot, heat the sugar, honey and vegan butter with the vegan cream. Bring the mixture to the boil for about 5 minutes.
- Add flaked almonds, pumpkin seeds, sunflower seeds, raisins and almond flour. Mix everything together well.
- Using two teaspoons, place small heaps of the mixture onto a baking tray lined with baking paper.
- Preheat the oven to 180 degrees (fan oven: 160 degrees). Bake the Florentines in the preheated oven for approx. 10 to 13 minutes until they are golden yellow and caramelized. The Florentines may melt. Simply use two teaspoons to push the melted, hot mixture back onto the baking tray to form nice piles.
- Let the Florentines cool completely on the tray.
- For the chocolate glaze: Slowly melt the dark chocolate with the coconut oil in a water bath. Dip the Florentines in it and let them dry on baking paper. To help the glaze set more quickly, place the Florentines in the refrigerator for about 10 minutes.
Tip for extra-crunchy glaze: The combination of dark chocolate and coconut oil ensures a particularly crunchy glaze. The chocolate layer becomes pleasantly firm and gives the Florentines a perfect texture.