I’ve been home for a week! Well almost. I’ve been not in Massachusetts for a week. I’ve been in California for a week minus seven hours. Details, details.
It’s been a busy week. I’m in the throes of job-hunting and already a quarter of the way through my first of hopefully two summer classes. I’ve been catching up with friends and making plans for adventures and trying to go to bed early enough that I can get a sufficient amount of sleep since my brain has apparently decided that 6 am (or sometimes earlier) is a good time to wake up these days. And of course I’ve spent plenty of hours in the kitchen already, and the fun is just beginning!
Things I am especially thankful for this week:
1. Strawberries! I’ve been having fun with them – which basically means putting them on everything. And by everything I mean waffles and salads and soft-serve and angel food cake (see bottom of post). For starters.
3. Family that stands together during hard times.
4. Cousins that give you back massages and life advice in exchange for pie. And loan you sandbags to work out with and introduce you to coconut-crusted cashews. Yum.
5. A class with discussions so engaging that I actually get excited to a) go to “class” (which means log onto Facebook for chat sessions) and b) actually participate in said discussions.
6. Graduation parties and baking adventures and impromptu canasta games.
7. Getting called in for a first interview! Fingers crossed that I’ll hear back soon…
8. Noticeable differences between this summer and last – primarily the fact that I actually want to spend time with people and do productive things. And the substantial decrease in moodiness, which may or may not be due partially to the acquisition of an ice cream maker.
10. Happy goats.
Gluten-free Angel Food Cake
adapted from Jessica’s Angel Food Cake recipe
3/4 cup oat flour
1/4 cup tapioca starch
1/2 tsp xanthan gum (guar gum would work too)
1 1/2 cup fresh egg whites
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1 1/2 cup coconut sugar (you can sub another granulated sweetener if desired)
Preheat the oven to 350. Sift the flour, starch, and xanthan gum together in a bowl and set aside. Beat the egg whites in a stand mixer with a whisk attachment, adding the cream of tartar, extracts, and salt and mixing at medium to high speed until mixture turns opaque and stiff peaks form, about 5 minutes. Reduce the speed and add the coconut sugar slowly. Turn off the mixer and remove the bowl. With a spatula, gently fold in the dry ingredients a little at a time. Don’t overmix!
Spoon the batter into an angel food cake pan and swirl a knife through the batter to eliminate any large bubbles. Smooth the top of the cake and bake for 35-40 minutes, or until top is golden brown and springy. Remove from oven and turn cake upside-down. Allow it to cool completely before loosening the edges with a knife or spatula and removing from pan. Serve with strawberries (not optional) and coconut cream (optional. I opted for paleo chocolate pudding – had to use up all those egg yolks!)!