METHOD

• In a large, heavy-based pan, heat the soft light brown sugar and maple syrup together over low heat until the sugar dissolves completely.
• Remove from the heat and whisk in the plain flour. Cook the mixture for 1-2 minutes, stirring to combine.
• Stir in the Itac pistachios, pine nuts, walnuts, chopped dried cranberries, dried mixed peel, and ground cardamom until well mixed.
• Spoon the mixture onto a lined baking tray, leaving enough space for them to spread during baking.
• Bake in a preheated oven at 170°C (340°F) for 8-10 minutes or until golden.
• Place the Florentines on a wire rack and allow them to cool at room temperature.
• While the Florentines are cooling, melt the dark chocolate over a bain-marie.
• Once the Florentines are cool, dip the bottoms into the melted dark chocolate and place them back onto a lined baking tray to set.
• Once set, store the Florentines in an airtight container.

METHOD

• In a large, heavy-based saucepan, heat the Zusto sugar supplement to make a direct caramel. Once a light golden caramel is achieved, add the vegan honey, and bring it to a gentle boil.
• Blitz the Itac pistachios and walnuts to a coarse texture.
• Add the blitzed pistachios and walnuts, jumbo gluten-free oats, pumpkin seeds, and chia seeds to the pan. Mix everything together thoroughly.
• Allow the mixture to heat through, then stir again. Repeat this process of pausing and stirring for about 10-15 minutes, until the honey and caramel have evenly coated the oats, nuts, and seeds.
• Remove the mixture from the pan and spread it into lined shallow trays.
• Bake in a preheated oven at 150°C (300°F) for 20 minutes, or until toasted and golden.
• Remove from the oven and allow to cool at room temperature.
• Store the mixture in an airtight container.

METHOD

CARAMELISED PINE NUTS:

• Place the pine nuts in a roasting tin, dust with icing sugar and give a good shake to coat.
• Roast in the oven 170°c (gas mark 3) for 10 minutes until aromatic and caramelised in colour.
• Allow to cool completely and blitz to a coarse texture.

SOURDOUGH:

• In a large bowl, combine the sourdough starter with 350ml of tepid water. Whisk thoroughly with a balloon whisk until well mixed.
• Add all of the 1100g of strong white bread flour and stir quickly to form a rough, soft dough. If the mixture feels too dry, add a bit more water. Don’t worry about smoothness at this stage—just ensure there are no dry patches of flour.
• Let the dough rest for 30 minutes, allowing the flour to absorb the water, which will make kneading easier.
• Mix the salt with 25ml of tepid water, then add it to the dough. Fold the sides of the dough into the centre while turning the bowl, repeating for about 30 seconds until the salt is well incorporated.
• Let the dough rest for 10 minutes.
• Fold the dough again for about 30 seconds. If it sticks to your hands, dampen your hand slightly to prevent sticking.
• Rest the dough for another 10 minutes.
• Repeat the folding and resting process 8 times in total. After the final fold, the dough should feel much smoother and more elastic.
• Gently fold in the pine nuts and dried cherries.
• Cover the bowl with oiled cling film and leave the dough to rise until it doubles in size—this should take about 2 hours at room temperature or can be left overnight in the fridge.
• Lightly flour your work surface, then use a dough scraper or your hands to carefully turn the dough out onto the surface, trying not to deflate it too much.
• Shape the dough into a rough rectangle. Fold the top down to the centre, then fold the bottom over the top (like folding a business letter). Next, fold the sides in, flip the dough over so the seams are underneath, cover it lightly with oiled cling film, and let it rest for 20 minutes.
• Turn the dough over, smooth side down, and repeat the folding process. Flip it again so the seams are underneath.
• Line a bowl with a clean, well-floured tea towel (or use a generously floured proving basket) and place the dough inside, smooth side down. Cover it with oiled cling film and leave it to prove until it doubles in size. When you poke the dough, it should leave a slight indentation. This may take up to 4 hours at room temperature or overnight in the fridge.
• Half an hour before baking, preheat the oven to 225°C (205°C fan/gas mark 7½) and place a roasting tin on the bottom shelf. Lightly flour a baking sheet.
• When the dough is ready, pour 500ml of boiling water into the roasting tin to create steam (this helps give the bread a good rise and crust). Carefully remove the cling film from the dough and invert it onto the floured baking sheet. Use a sharp knife to score a pattern on top of the loaf.
• Carefully open the oven door, being mindful of the steam, and slide the baking sheet onto the middle shelf. Bake for 25-30 minutes. After 15 minutes, rotate the loaf for even browning, and sprinkle with pistachios and caramelized pine nuts.
• The bread is ready when it is well-risen, deep brown, and sounds hollow when tapped on the base. If needed, lower the temperature to 180°C (160°C fan/gas mark 4) and continue baking until fully cooked.
• Allow the loaf to cool completely on a wire rack before slicing.

OPTIONAL: Slice off the top of the loaf and fill the inside with your preferred soft, creamy cheese. Replace the top, then bake in the oven at 150°C (gas mark 2) for 15 minutes. Remove from the oven, transfer to a wooden board, and serve warm.