Written recipe for anyone who has trouble following just a video (because I definitely do lol) Dry Ingredients: 2 cups sliced almonds 1/4 c flour (all purpose or GF) Zest of one orange Wet ingredients: 3 oz vegan butter 1/2 c organic sugar 1/2 c maple syrup 3 1/2 Tbsp vegan cream 1 tsp vanilla extract Mix dry ingredients together in large bowl and set aside. Add wet ingredients to a pot and once the butter is melted, simmer on stove for 2-3 minutes. Pour wet ingredients over the dry and mix well to combine. (Optional step: let the mixture cool completely. It will become a bit firm) Scoop out mixture with a small spoon onto a parchment lined baking sheet and bake in a 350 F oven for 8-10 minutes until golden brown and crisp. Let cool for a few minutes then drizzle with melted vegan chocolate.
I so love that you just wing it on these videos and dont make a big deal about having to be perfect. Love your recipes and the good work you're doing with the animal rescue!
I love this video 😄 I think I like the idea of just pouring the batter onto the cookie sheet, and cracking off pieces like brittle lol. I’ve never had florentines - I’m feeling robbed ! The maple and mandarin sounds so gourmet 😊 but so simple I must try. Thanks for the recipe❤
Another great way to drizzle chocolate is with a fork. It drips off the tines so easily! Love the ease of this Florentines recipe, they are so crispy and delicious. Thanks, Miyoko.. Love the oven you have 😍
O-M-G, these are UNBELIEVABLY good. When they are soft & pliable moments out of the oven, I found that you can roll them into tightly curled cigars. Or, you could even mold them over a cupcake tin to make edible bowls. I made a couple of substitutions: DRY INGREDIENTS: 2 cups slivered almonds (next time, I will reduce to 1.5 cups and give them a quick blend so they're a bit smaller) 1/4 oat flour (instead of all purpose) didn't have an orange to zest WET INGREDIENTS: 3 Tbs vegan butter (instead of 3 oz/6 Tbs) 1/4 cup coconut sugar + 1/4 cup brown sugar (instead of white sugar) - next time will sub some date sugar 1/2 cup maple syrup 3 1/2 Tbs full fat coconut milk (Instead of cream) I would imagine you could even use soy or cashew milk but haven't tested yet. 1 tsp vanilla extract @alianahawke posted the instructions in another reply. I found the perfect cook time in my Breville was 11 minutes. We couldn't decide if we preferred them fresh out of the oven when they're soft inside with a slight crisp on the outside or when cooled & completely crispy. 😋Honestly, not many made it to the cooled stage because there was a lot of "quality control" going on. 😜
Vegan GF florentines! This makes me so happy! Gluten free baking is hard enough, but add on vegan and, in my case, soy free and you're really pushing a wheelbarrow full of doodoo up a hill. Thanks Miyoko.🙏
I am laughing with you! Thank you. Perfect timing ❤ Anyone catch that Italian term she used regarding the art of adaptation? That is what I do almost all the time.
These look wonderful! Have you tried these with oat flour, or does it need to be an AP blend if making gluten-free? I am usually a gluten-full baker but would love to make this as a holiday gift for some gluten-free friends :)
Written recipe for anyone who has trouble following just a video (because I definitely do lol)
Dry Ingredients:
2 cups sliced almonds
1/4 c flour (all purpose or GF)
Zest of one orange
Wet ingredients:
3 oz vegan butter
1/2 c organic sugar
1/2 c maple syrup
3 1/2 Tbsp vegan cream
1 tsp vanilla extract
Mix dry ingredients together in large bowl and set aside.
Add wet ingredients to a pot and once the butter is melted, simmer on stove for 2-3 minutes.
Pour wet ingredients over the dry and mix well to combine.
(Optional step: let the mixture cool completely. It will become a bit firm)
Scoop out mixture with a small spoon onto a parchment lined baking sheet and bake in a 350 F oven for 8-10 minutes until golden brown and crisp.
Let cool for a few minutes then drizzle with melted vegan chocolate.
So nice of you! ❤️ ❤️ ❤️
Thank you!
Thank you so much❣️
❤❤❤Thank you
THANK YOU. I APPRECIATE YOU! ❤❤👏🏾👏🏾👏🏾👏🏾
Thank you Miyoko, for being true to yourself, sharing your beautiful recipes and being so kind to animals!
I so love that you just wing it on these videos and dont make a big deal about having to be perfect. Love your recipes and the good work you're doing with the animal rescue!
Crowd pleasing. Quick. Perfect recipe.
Adorable!
One of great Icons of vegan Cooking and that is you Miyako ❤ It's lifestyle of cruelty free Eating, Thank you, Miyako. I m Lydia.
Gluten free and vegan, perfect for me. Thank you ❤
Name your book "happy cows' diary" miyoko.
❤ What honor to meet you finally first live I've been a Vegan for 23 years plus, Thank you for sharing this and all great recipes ❤Miyoko
..my Scottish grandmother used to make "lace" (Florentine) cookies... brings back fond memories
☮️&🌱's
-tracee (LeRoy's wife)
Love… love❣️ please share more X-mas cookies. Happy holidays 🌲
I love this video 😄
I think I like the idea of just pouring the batter onto the cookie sheet, and cracking off pieces like brittle lol.
I’ve never had florentines - I’m feeling robbed ! The maple and mandarin sounds so gourmet 😊 but so simple I must try. Thanks for the recipe❤
I just adore you, Miyoko! And I think I'll make these cookies this season! 😍
Love your videos! Fun and informative and delicious. It's refreshing how you do things on the fly and just adapt. Hope you are doing well.
I like to put fruit in mine. 😋
I can't wait for your new book!!!
Another great way to drizzle chocolate is with a fork. It drips off the tines so easily! Love the ease of this Florentines recipe, they are so crispy and delicious. Thanks, Miyoko.. Love the oven you have 😍
Ooh love this tip! Thanks for sharing!
You are a riot!!!!! Happy Holidays!!!🌲🌲🌲🌲🌲🌲🌲❤❤❤❤❤❤
Excellent thank you.
Ohhhh sooo doing these Miyoko, yummy easy!!!!
O-M-G, these are UNBELIEVABLY good. When they are soft & pliable moments out of the oven, I found that you can roll them into tightly curled cigars. Or, you could even mold them over a cupcake tin to make edible bowls. I made a couple of substitutions:
DRY INGREDIENTS:
2 cups slivered almonds (next time, I will reduce to 1.5 cups and give them a quick blend so they're a bit smaller)
1/4 oat flour (instead of all purpose)
didn't have an orange to zest
WET INGREDIENTS:
3 Tbs vegan butter (instead of 3 oz/6 Tbs)
1/4 cup coconut sugar + 1/4 cup brown sugar (instead of white sugar) - next time will sub some date sugar
1/2 cup maple syrup
3 1/2 Tbs full fat coconut milk (Instead of cream) I would imagine you could even use soy or cashew milk but haven't tested yet.
1 tsp vanilla extract
@alianahawke posted the instructions in another reply. I found the perfect cook time in my Breville was 11 minutes.
We couldn't decide if we preferred them fresh out of the oven when they're soft inside with a slight crisp on the outside or when cooled & completely crispy. 😋Honestly, not many made it to the cooled stage because there was a lot of "quality control" going on.
😜
These look so yum. Happy Holidays, Miyoko! 🌲🥂
What a wonderful recipe! I love your authenticity! I LOVE the name The Vegan Creamery. What about The Homemade Vegan Creamery?
Great gift cookies ! Thank you
The Vegan Creamery Good Life
Vegan GF florentines! This makes me so happy! Gluten free baking is hard enough, but add on vegan and, in my case, soy free and you're really pushing a wheelbarrow full of doodoo up a hill. Thanks Miyoko.🙏
I love your work. Thank you so much for all of it
I am laughing with you! Thank you. Perfect timing ❤ Anyone catch that Italian term she used regarding the art of adaptation? That is what I do almost all the time.
arrangiarsi - to make do
These look wonderful! Have you tried these with oat flour, or does it need to be an AP blend if making gluten-free? I am usually a gluten-full baker but would love to make this as a holiday gift for some gluten-free friends :)
Book Title: Hold That Cow
Can pigs have chocolate? 😁
I know dogs can't.