Gluten Free Panforte - The Italian Christmas Cake

1 1/2 c Hazelnuts

1/2 c Almonds

1 c Dried Apricots

1/2 c  Mixed peel

1/4 c Rice Flour

1/4 c Tapioca Flour

1 c Rice Malt Syrup or honey or maple syrup

3/4 t Ground Cinnamon

1/4 t Allspice Powder

1/4 t Coriander powder

1/8 t White Pepper

1 t Vanilla seeds (from the pod)

Rice paper

Directions:

Lightly roast nuts until you just notice a colour change....and NO more!

Chop nuts coarsely and mix all dry ingredients.  Bring syrup to a simmer briefly, avoiding frothing of the mixture.  If this happens, then you have too much heat!  This caramelises the natural sugars.  Pour syrup into dry mixture and blend.

Cut out baking paper rounds and grease with palm or coconut oil and line a small and shallow cake tin.  Press mixture into tin - no more than 2cm thick.  Bake at 175 degrees C for 25 mins.  Remove and let cool.  Remove baking paper and cover base with edible rice paper.  Sprinkle top with mixed spices if desired - slice thinly and enjoy!

Recipe from Austin Holden.