CHOPPED DATES FOR BAKING RECIPES

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PANFORTE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Panforte recipe - Recipes and cooking tips - BBC Good Food image

Enjoy this honeyed Tuscan dessert with candied peel at the end of a meal with sweet wine or coffee, or wrap up and give as a homemade Christmas gift

Provided by Barney Desmazery

Categories     Dessert, Treat

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield cuts into 12 slices

Number Of Ingredients 11

flavourless oil, for greasing
edible rice paper (optional)
300g nuts, toasted and chopped (we used pistachios and hazelnuts)
50g candied peel, finely chopped
250g dried fruit, chopped (we used dates and apricots)
50g plain flour
2 tsp spices (we used 1 tsp cinnamon, ¾ tsp ginger and ¼ tsp cardamom)
125g honey
150g golden caster sugar
3 tbsp fortified wine or liqueur (we used Marsala)
icing sugar, to dust

Steps:

  • Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.
  • Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky – it will firm up as it cools.
  • Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.

Nutrition Facts : Calories 330 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 37 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium

HEALTHIER FLAPJACKS RECIPE - BBC GOOD FOOD



Healthier flapjacks recipe - BBC Good Food image

A healthier version of traditional fruit and nut bars packed with seeds, oats and agave syrup – perfect for snacking and lunchboxes

Provided by Good Food team

Categories     Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 8

150g ready-to-eat stoned dates
100g low-fat spread
3 generous tbsp agave syrup
50g ready-to-eat stoned dried apricots, finely chopped
50g chopped toasted hazelnuts
3 tbsp mixed seeds
50g raisins
150g porridge oats

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
  • Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
  • Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.

Nutrition Facts : Calories 190 calories, FatContent 8.2 grams fat, SaturatedFatContent 1.3 grams saturated fat, CarbohydrateContent 23.6 grams carbohydrates, SugarContent 15.8 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 0.1 milligram of sodium

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PANFORTE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Enjoy this honeyed Tuscan dessert with candied peel at the end of a meal with sweet wine or coffee, or wrap up and give as a homemade Christmas gift
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  • Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.
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