I look forward to this event every month: It’s time to make some raw panforte for Recipe Redux!
I may not have been part of the Recipe Redux sharing community for all that long, but it certainly surprised me that the group has been around for 4.5 years! To celebrate and reflect on this milestone, as well as the holiday season, the recipe theme this month was a little bit different:
The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
After reading the instructions when the month’s theme launched, I grabbed the closest book in a pile of new purchases, dutifully turning to page 54. The recipe I found in Clean Living: Eat Clean All Year by Luke Hines & Scott Gooding could not have suited me better, a no-bake, raw panforte that would be perfect for the hot weather we’re expecting over Christmas here in Melbourne. There’s no way I want to be running the oven during 40C weather and this dessert should also be served chilled from the fridge for the best consistency. Good book choice Ally!
Panforte is traditionally a dense, spicy fruit cake made with white flour, boiled sugar syrup and an icing sugar dusting on top. By turning the recipe into a raw food dessert, we can drastically improve on the health benefits of this dessert while still enjoying it’s signature chewy texture. Look, I even kept the snowy-looking top with a dusting of delicious desiccated coconut!
I’ve adapted this recipe from the original in Clean Living: Eat Clean All Year, with a few little Om Nom Ally tweaks. First I’ve omitted the lemon zest they use altogether, and added some fresh orange juice and extra coconut flour so as not to waste using the oranges just for their zest. Omega 3-rich walnuts have gone into the recipe instead of hazelnuts, with pitted prunes and coconut syrup as the sweeteners. I’ve also used single spices and vanilla extract (instead of ‘mixed spice’), with a touch of black pepper – as panforte is supposed to be a spicy, peppered bread or “panpepato”.
This raw cake is also a great last-minute dessert recipe; just mix, press into your cake tine of choice and chill for a few hours to set! Serving 12 people, pop any leftovers back in the fridge for up to a month (or in the freezer for up to three), the flavours will continue to intensify over time.
- ¼ cup + 1 tbsp coconut flour
- 1 cup slivered almonds
- 1 cup walnuts, coarsley chopped
- 1 cup pitted prunes, coarsely chopped
- ½ cup raw cacao powder
- ⅔ cup coconut oil, melted
- ¼ cup coconut syrup
- Juice of one orange
- Zest of one orange
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- pinch of salt and pepper
- desiccated coconut
- Line bottom and sides of a 20cm round cake tin with baking paper and put aside.
- Combine all ingredients (except desiccated coconut) in a large bowl and mix well to combined. Pour panforte mixture into prepared cake tin and press down with wet hands to compress and even out top. Wash hands and then scatter desiccated coconut over top of panforte, pressing down gently with hands again.
- Chill for a four hours until set, or overnight, then slice into 12 pieces and serve.
- Serve chilled on it's own or with fresh berries and seasonal fruit.