This gorgeous, bejewelled mix is as pretty as it is tasty.

You can spoon over porridge, add to cake and biscuit mixes or serve with ice cream as a lighter alternative to Christmas pud. Ooooh and it’s free from dairy, nuts and gluten too. Why not gift it in a pretty mini kilner jar?

Makes Around 200g of mix.

Storage Store in an airtight sterilised container for up to 4 weeks. Can be frozen

Free from Gluten / Dairy / Nuts

Ingredients

• ½ tsp sea salt
• 25g pumpkin seeds
• 25g sunflower seeds
• 1 tsp fennel seeds
• 25g pine nuts
• 1½ tsp orange oil
• 55g natural coloured glace cherries
• 50g dried cranberries
• 25g mixed peel

How to make your Florentine mix

1. Preheat your oven to 200°C and line a baking sheet with baking parchment.
2. Spread the salt, seeds and pine nuts onto the baking sheet. Sprinkle the orange oil over the top.
3. To toast, pop in the oven for 6 minutes or until lightly golden.
4. Leave to cool.
5. Pop the cherries, cranberries and mixed peel into a mixing bowl and add the toasted seeds. Stir to combine all the ingredients. Tip this mixture onto a board and roughly chop using a large knife. The idea is to create slightly smaller bits but keep things looking rustic with plenty of texture.