Gluten Free Panforte Slice Recipes

GLUTEN-FREE PANFORTE SLICE

Gluten-Free Panforte Slice image

This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Dairy free, and Egg free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$1.70.

Provided by AlisVolatPropriis

Categories Bar Cookie

Time 40m

Yield 16 squares

Number Of Ingredients 11

Ingredients

3/4 cup gluten-free plain flour, sifted
1 teaspoon mixed spice
1/2 teaspoon cinnamon
200 g dried figs, chopped
100 g raisins
100 g macadamias
100 g blanched almonds
2/3 cup honey
1/3 cup caster sugar
200 g dairy-free chocolate, broken
icing sugar, sifted, for dusting

Steps:

Preheat oven to 180°C or 160°C fan. Grease and line a 20cm square cake pan. Combine dry ingredients in a large bowl.
Combine honey and sugar in a medium saucepan and stir over low heat to dissolve sugar. Bring to the boil, reduce heat and simmer for 2 minutes. Remove and stir in chocolate to melt.
Quickly stir into dry mixture. Lightly knead ingredients to combine. Press into pan and flatten top. Bake for 25 minutes, or until just firm. Cool in pan. Dust with icing sugar and cut into squares.

Nutrition Facts : Calories 288.6, Fat 15.7, SaturatedFat 5.7, Sodium 8.3, Carbohydrate 40.9, Fiber 5.1, Sugar 27.1, Protein 5

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

Ingredients

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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