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Health Foods - Nutrition - Recipes:

Classic Panforte

Use certified organic products where possible.

Panforte is wonderful to have on hand, especially around the holiday season. It keeps well (in the fridge in the tropics!) and this recipe can be divided between two loaf-pans -

or use a 8-9 inch (22cm) circular pan. It makes quite a good quantity as it goes a long way if it is thinly sliced. Originally I found this recipe in a magazine and have altered it slightly over time. It is delicious as an afternoon treat with a cup of tea or coffee...

*Please take note of my comments & substitutes at the end of the recipe... enjoy!

Preparation time: 20 mins

Cooking time: 30 mins

Preheat oven to 180oC (160oC fan forced) Line your baking dish with baking paper, then lightly grease paper and side of the pan.Combine hazelnuts, almonds, candied peel, cherries, raisins, flour, cocoa, cinnamon cloves and ginger in a large bowl.

Place brown sugar and honey in a small saucepan over low heat, stirring mixture frequently until sugar has dissolved. Pour into the mixing bowl and combine with fruit mixture with a wodden spoon. Spread mixture into prepared pan and level out the mixture. Bake for 30 mins - or 20-25 if in loaf pans - or until firm. Cool in the pan, then remove and let cool. Dust with icing sugar and store in fridge.

Comments:

Sometimes I don't have all the ingredients on hand and yet it still tastes great and is consumed with joy by others!

It is quite a sticky and chunky sort of mixture so don't think you have left something out - it just looks that way!

Substitutes

Article by Shauna Kendall

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