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Where do Woolworths’ almonds come from?
So, you love to snack on almonds, the question is do you know where they come from? Woolies carefully sources its non-pareil supreme almonds from California. Due to California’s ideal Mediterranean-like climate, it supplies over 70%of the world’s almonds. Woolies’ almonds come from farms that make use of green farming methods – they’re 100% solar-powered, and the farmers are continuously looking for new ways to reduce ground water usage.
Almonds are sourced from multiple growers and in a variety of sizes and grades to ensure consistent quality. To ensure freshness, Woolies’ almonds are vacuum-packed at the source. Raw almonds are delivered in bulk from California, then sorted, screened and packed. The almonds pass through several sorting steps using electronic and mechanical sorting equipment to ensure good, consistent quality. These include colour sorting, infra-red sorting and X-ray sorting technology to eliminate any defective products.
When it comes to almonds on the shelf, you’ll notice a distinction between raw, roasted and salted, and dry-roasted almonds. Raw are sorted and packed, roasted and salted almonds go through an oil-roasting step, followed by a salt application.
Finally, dry-roasted almonds are oven-roasted, and then salted. According to Cindy Chin, a registered dietician at Woolworths: “Replacing saturated fats with unsaturated fats in your diet may contribute to the maintenance of normal cholesterol levels. Like most nuts, almonds are high in monounsaturated fats. They are also high in fibre, and a source of vitamin E and copper.”
How to make your own almond milk:
To make 2 cups of almond milk, cover 100 g almonds with water and chill overnight. Drain the almonds and place in a blender with 2 cups water, a pinch of salt, 1/2 t caster sugar and a few drops of vanilla extract (optional). Blend well, then pour the mixture through a sieve or cheesecloth. The resulting almond milk will keep in the fridge for up to 4 days.
Gluten-free chocolate cake with almond-and-date frosting
For the cake:
INGREDIENTS
- 50 g good-quality cocoa powder
- ½ cup boiling water
- 2 t vanilla paste
- ½ cup olive oil, plus 2 T
- 200 g caster sugar
- 3 large free-range eggs
- 150 g ground almonds
- ½ t bicarbonate of soda
- salt a pinch
For the frosting:
- ½ cup boiling water
- 200g pitted Zamli dates
- 250 g almond butter
- 2 T maple syrup (optional)
- 50 g toasted almond flakes
- Woolworths edible gold shimmer, to decorate (optional)
COOKING INSTRUCTIONS
1. Preheat the oven to 170°C. Grease and line an 18 cm springform cake tin with baking paper.
2. Sift the cocoa powder into a bowl and add the boiling water. Whisk until a smooth paste is formed. Add the vanilla paste and allow to cool slightly.
3. In a separate bowl, combine the olive oil, caster sugar and eggs. Using an electric mixer, beat until light, fluffy and pale in colour.
4. Pour in the cocoa mixture and mix to combine. Add the remaining dry ingredients and fold in gently until combined.
5. Pour the cake mixture into the tin and bake for 45 minutes, or until the sides are set and the middle is slightly wet. A cake tester should come out almost clean. Allow to cool.
6. To make the frosting, pour the boiling water over the dates and allow to soften for a few minutes. Transfer the dates to a blender with the remaining ingredients and blend until smooth. Dollop big spoonfuls of frosting over the cake and top with toasted almond flakes and edible gold shimmer, if using.
Is the picture 2 cakes or the one split in half?