Gluten Free Panforte Slice Recipes

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PANFORTE (GLUTEN-FREE)



Panforte (Gluten-Free) image

A recipe from Dr Sue Shepherd's cookbook "The Gluten-free Kitchen". Just love her recipes. Sue Shepherd is an Advanced Accredited Practicing Dietician who herself has Coeliac/Celiac Disease. She is recognised and works with the Australian Coeliac Society. Be sure to use gluten-free ingredients if required.

Provided by Jubes

Categories     Bar Cookie

Time 1h

Yield 36 slices, 36 serving(s)

Number Of Ingredients 17

3/4 cup golden syrup
1 1/2 cups brown sugar
2 tablespoons orange marmalade
100 g good quality dark chocolate
1 cup blanched almond, chopped
1 1/2 cups pecans, chopped
3/4 cup macadamia nuts, chopped
1 cup dried apricot, finely chopped
1/2 cup glace pineapple, chopped
1/2 cup mixed peel
2 tablespoons finely grated lemon zest
2 tablespoons finely grated orange zest
1/2 cup fine rice flour
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice or 1 teaspoon pumpkin spice
icing sugar, for dusting (aka confectioners sugar)

Steps:

  • Preheat oven to 150°C Lightly grease a 24cm square baking tin and line with baking paper.
  • Combine the golden syrup, brown sugar and marmalade in a heavy based saucepan. Using a medium heat, stir constantly until the mixture comes to the boil. Reduce the heat and simmer for 5 minutes. Stir occasionally. The sugar syrup should become quite thick and foamy. Remove from the heat and allow to cool a little. Stir in the chocolate.
  • Place the chopped nuts, fruit and zests in a large bowl and mix well. Sift in the flour, cocoa powder and spices. Mix well.
  • Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.
  • Spoon the mixture into the prepared tube and press flat with the back of a spoon.
  • Bake 25 minutes or until firm when pressed in the centre.
  • Dust heavily with sifted icing sugar while hot. Cool to room temperature.
  • Cut into slices to serve.
  • this recipe should keep in the refrigerator for up to a month.

Nutrition Facts : Calories 190, Fat 9.4, SaturatedFat 1.9, Sodium 12, Carbohydrate 28.3, Fiber 4.8, Sugar 13.9, Protein 2.8

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