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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