Everything and its opposite is hidden in food. For this reason, in a dish I always wonder where ingredients come from. Substance VS appearance. Of course, content, compared to appearance, implies an extra effort, in every field and, often, in a empty world such as today, it is struggling to emerge.
Flours: they are one of the key elements of nutrition. Wheat, once pure food and source of nourishment, has become toxic in modern times. Chemical residues, whiteners, are just two of the enemies to be defeated. The result is not just to introduce into our body elements that scientific studies define potentially carcinogenic (“Cake flour Chlorination and Alternative Treatments”, “Food and nutrition Journal” is one of the is one of the recommended readings) but to lose all the nutritional properties contained in a ingredient as precious as flour. There is still a lot to write on the subject and I will come back to it. While waiting, I suggest you always choose carefully and do not rely just on the “Organic” labels without reading the history of the products.
Almond and chocolate cake is made with “clean” ingredients and a very special flour with wheat germ. Free from mycotoxins, glisophate, herbicides, preservatives, it is processed with roller technology which allows not to heat the wheat and to maintain all the nutritional characteristics. Ideal for bread, if used for cakes, especially for those unfamiliar with this type of flour, the advice is to mix it with other healthy flour.
Almond chocolate cake: Ingredients
200 (7 0z) almond flour
50 (2 oz) soft whole wheat flour from ancient grain, sifted
50 g (2 oz) flour from ancient grain type O
1 tbsp organic baking powder
Pinch of sea salt
1 tbsp raw cocoa powder
80 g (3 oz) raw coconut sugar
100 g (3 ½ oz) dark chocolate, 70%, melted
100 ml (3 fl oz) organic milk (or brown rice drink)
50 ml (2 fl oz) organic plain yogurt
80 ml (3 fl oz) organic cold pressed sunflower oil
1 free range organic egg
1 tbsp almond flakes
Almond chocolate cake: Method
- Preheat the oven to 180° (350°/Gas 4).
- In a bowl, pour the flours, baking powder, salt, cocoa, coconut sugar, and mix with a wooden spoon.
- In another bowl, with an electric whip knead the melted chocolate, milk, yogurt, oil and egg.
- Combine liquid and solid ingredients.
- Pour the mixture into a pan, covered with baking paper, and cook for 24 to 30 minutes.
- Sprinkle the surface with the almond flakes.