Best Gluten Free Panforte Slice Recipes
GLUTEN-FREE PANFORTE SLICE
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
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)
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
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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