The Whole Food Diary | Whole Food Articles, Recipes, And Ingredients

Ingredients

  • 400ml organic almonds
  • 250ml old fashioned rolled oats (gluten free variety)
  • 5 tbsp acacia honey
  • 50ml coconut flakes
  • 50ml goji berries (roughly chopped)
  • 50ml organic almonds (roughly chopped)
  • Pinch of Salt
  • 80g dark chocolate (85%)

If you want to ensure these flapjacks are gluten free you might have to order gluten free oats online as they can be difficult to find.

Start by roasting the almonds in the oven for about 10 minutes on 200 degrees. Transfer them to a food processor and blitz for up to 10 minutes until smooth and butter like.

Pour into a bowl and work the salt and the honey into the butter with a spatchula. Then add the chopped goji berries, almonds and coconut flakes and work into a sticky paste. The quickest way of doing this is with your hands.

Line a tray with greaseproof paper onto which you transfer the almond mixture. Press down with your hands to make sure it’s as compact as possible as this will make it easier to cut later on. Leave the mixture in the fridge for a minimum of two hours until hard.

After two hours, temper the dark chocolate (I use 85% but anything above 70 is fine) by adding a third of it to a bain-marie until melted. Then take off the heat and add the remaining chocolate chopped into small bits and stir until fully melted. This will ensure your chocolate is hard in room temperature.

Take the tray out of the fridge and immediately cut into 6-8 pieces. Dip the bottom of the squares in the chocolate and place on a tray with greaseproof paper. When all flapjacks have been dipped, place in the fridge for another 30 minutes or until the chocolate is solid.

The flapjacks are now ready to serve.

Articles posted 02/2012 – The Whole Food Diary

I’m really excited to have discovered this recipe for amazingly tasty and moist cupcakes with a cashew nut cream topping. The best thing about them is that they are completely gluten, grain and dairy free and sweetened only with honey and orange.

I found it on one of my favourite food blogs Roost which I suggest you all visit. It has beautiful imagery and a great collection of recipes, often gluten and dairy free. I have converted Coco’s original recipe from US cups to metric rather than UK cups to make it slightly less confusing. I also wasn’t able to find orange blossom water but orange extract worked absolutely fine. Give it a go, you wont be disappointed! Recipe on the right.

Almond Milk | The Whole Food Diary

Ingredients

  • 1 cup of organic almonds (250ml)
  • 5 cups of water (1,25l)

You need quite a strong blender, such as a Vitamix or similar, in order to make good nut milk. It saves you a lot of money in the long run if you buy pre-packaged milk though so it’s well worth investing.

Simply add the nuts and water to the blender and blitz for a minute or two. Place your nut strainer bag in a colander and place above a bowl. Pour the milk mixture into the bag and tie up at the top. You’ll notice that the majority of milk will strain through on it’s own but the rest needs to be squeezed through by hand until you’re only left with a hard ‘lump’ of nut solids in the bag. Bottle the milk up and it’s ready to serve.

Make sure you don’t throw the nut solids away as they make a lovely dip or nut spread. Instead, return to the blender and add lemon juice, garlic, salt and pepper and blend again. Add water until it reaches the texture you desire. It’s lovely on some crisp bread or as a dip with vegetables.

Almond Butter Flapjacks | The Whole Food Diary

Ingredients

  • 400ml organic almonds
  • 250ml old fashioned rolled oats (gluten free variety)
  • 5 tbsp acacia honey
  • 50ml coconut flakes
  • 50ml goji berries (roughly chopped)
  • 50ml organic almonds (roughly chopped)
  • Pinch of Salt
  • 80g dark chocolate (85%)

If you want to ensure these flapjacks are gluten free you might have to order gluten free oats online as they can be difficult to find.

Start by roasting the almonds in the oven for about 10 minutes on 200 degrees. Transfer them to a food processor and blitz for up to 10 minutes until smooth and butter like.

Pour into a bowl and work the salt and the honey into the butter with a spatchula. Then add the chopped goji berries, almonds and coconut flakes and work into a sticky paste. The quickest way of doing this is with your hands.

Line a tray with greaseproof paper onto which you transfer the almond mixture. Press down with your hands to make sure it’s as compact as possible as this will make it easier to cut later on. Leave the mixture in the fridge for a minimum of two hours until hard.

After two hours, temper the dark chocolate (I use 85% but anything above 70 is fine) by adding a third of it to a bain-marie until melted. Then take off the heat and add the remaining chocolate chopped into small bits and stir until fully melted. This will ensure your chocolate is hard in room temperature.

Take the tray out of the fridge and immediately cut into 6-8 pieces. Dip the bottom of the squares in the chocolate and place on a tray with greaseproof paper. When all flapjacks have been dipped, place in the fridge for another 30 minutes or until the chocolate is solid.

The flapjacks are now ready to serve.

Almond Butter | The Whole Food Diary

Ingredients

  • 400g organic almonds
  • Pinch of sea salt

Making your own nut butters is ridiculously easy if you have a good processor.

Start by roasting the almonds (or any other nut if you’d prefer) in the oven for about 10 minutes on 200 degrees Celsius whilst stirring occasionally. Transfer to your food processor and add a pinch of salt. Process until you’ve got a fairly smooth paste – you might have to stop and scrape down the sides of the processor half way through if necessary. If you’d like a sweet or chocolaty nut butter you can add a teaspoon of honey or cacao powder at this stage too.

Transfer to a jar and keep in the fridge for up to a week.

About | The Whole Food Diary

Hello,

I’m a London-based Swedish interior designer with a passion for healthy and home-cooked whole food.

I’ve been a vegetarian for almost a decade and I’m now also trying to cut all processed, refined and pre-packaged food from my diet for the sake of only eating fresh and organic produce. This is not to say that I always eat healthily as I love nothing more than a big bowl of creamy mushroom pasta, a cheesy stone baked pizza or triple cooked chips – but I just try to make sure that when I do have fast carbohydrates, sugar, fish and dairy, it’s from the best ingredients and preferably home-made from scratch.

This blog is my personal food diary where I list the recipes and ingredients that I discover and try along the way.