Wholefood Baking

If I had to sum up the approach I like to take when it comes to our diet it would be to provide my family with foods that are organic and whole, as close to nature as possible.  When I choose a meal or a bakery item  I do my best to ensure that the ingredients I use have the least amount of processing possible.  I'm certainly not perfect and my family love sweets and cakes with icing on the top so I try not to be too strict all the time because long term I don't think it works. Food is for nourishing our bodies, as well as for enjoying and having fun with too. I wasn't always like that, over time through reading, courses and family health I have been guided along this path. I know not everyone feels the same about food and that's ok we are all different when it comes to our choices with food but for me it's something that I have become very passionate about. When I do come across people who hold the same values I love to follow  their journey and am always inspired to try new things and learn more about whole food cooking. Recently, through one of my favourite bloggers, Nikki, who is passionate about healthy food eating, I found Jude Blereau. When reading through her blog posts I discovered she was publishing a book on whole food cooking and I just knew I had to get one of them.  Just last month my local organic shop advertised her book and a book signing/information evening so I signed up straight away.  It was such a wonderful couple of hours being around like minded people, listening to Jude's food beliefs so similar to my own, eating delicious food from her book and having time just to myself was bliss.  I recently tried one of her biscuit recipes and it was delicious and I thought I would share it and perhaps you might like to try it too.

Almond, coconut and maple syrup biscuits

1 cup unbleached white spelt flour

1 cup wholemeal spelt flour

½ teaspoon baking powder

a pinch of fine sea salt

½ cup roasted almonds (skins on) or roasted hazelnuts (skins removed), finely ground but not too fine

100 g dark chocolate, finely chopped (optional)

125 ml maple syrup

125 ml coconut oil (must be liquid but not too cool or it will set)

2 teaspoons natural vanilla extract

Preheat the oven to 180℃.  Line two baking trays with baking paper.

Place the flours, baking powder, salt, nuts and chocolate (if using) into a bowl and whisk together to evenly distribute the ingredients and break up any lumps - the nuts, especially, can tend to stick together due to their oil content.

Place the maple syrup, coconut oil and vanilla extract in a small bowl and whisk together.  Add to the dry ingredients and mix until it comes together.  

Scoop up 1 heaped teaspoon at a time, roll into a ball and place on a lined tray. Gently press to flatten slightly.

Bake for  12-15 minutes or until golden at the edges.  Remove from the oven and cool on the trays for 5 minutes before gently moving to a wire rack.  

Store in an airtight container in a cool, dark place for up to 2 weeks.  Be sure not to store them in the fridge as this will harden the coconut oil and damage the texture of the biscuit.

I hope you enjoy these biscuits too, perfect with a cup of tea on these cold nights.

Have a wonderful Wednesday.