Source: My New Roots
½ cup / 90g buckwheat
½ cup / 70g slivered almonds (or sunflower seeds)
1/3 cup / 45g almond meal
2 ½ Tbsp. coconut oil
2 ½ Tbsp. pure maple syrup
a couple pinches sea salt
zest of 1 organic orange, optional
Vanilla Cashew Coating:
1/3 cup / 85ml cashew butter
¼ cup / 60ml coconut oil
1 Tbsp. pure maple syrup
seeds from 1 vanilla bean
pinch sea salt
1. Preheat oven to 350°F / 175°C. Line a rimmed cookie sheet with baking paper.
2. In a dry skillet over medium heat, toast buckwheat until golden, about 3 minutes. Transfer buckwheat to a mixing bowl to cool. In the same skillet toast the slivered almonds until golden, about 2 minutes. Transfer them to the bowl of buckwheat to cool, add the almond meal and stir to combine.
3. In the same skillet (no need to wash) over low heat, melt the coconut oil and add the orange zest, if using. Turn off the heat and whisk in the maple syrup and salt. Pour the liquid over the buckwheat and almond mixture and fold to combine. Do not wash the skillet.
4. Using a tablespoon measure, scoop out the florentine cookie mixture and set each one on the lined baking sheet with plenty of space in between (I baked these in 2 batches of six). Using the back of the spoon, flatten the cookies out a little. Place in the oven and bake for 7-10 minutes until the edges are golden and bubbly. Remove from oven and let cool for about 5 minutes. Transfer to a cooling rack and repeat with remaining mixture.
5. While the florentines are baking, make the cashew coating. Melt the coconut oil in the same skillet over low heat, then add the cashew butter and stir well to combine. Once melted, add the vanilla bean and maple syrup. Stir well and turn off the heat.
6. Once the florentines have cooled, make sure that the cashew coating is still liquid. Spoon a couple teaspoons on the bottom of each cookie and spread it as evenly as possible. Place on a lined baking sheet, coating side up in the fridge or freezer to set. Once firm, repeat with remaining coating, except this time place the coating side down on the lined baking sheet. Place in the fridge or freezer to set, then enjoy! Store leftovers in the fridge or freezer in a tightly sealed container for up to two weeks.