Happy February!

I’ve been going over my January 2019 Wish List. I did almost everything.

I did not order any seed catalogs since I am trying to minimize the amount of paper coming into my home, but I did look at them online and checked out a few gardening books from the library.

With all the travel I did this month and the multiple days off of school from weather, I did not volunteer anywhere new. I did do some research and hope to check this off early this month.

I did make hot chocolate, had an amazing Vision Board weekend retreat, took a walk in the snow, made chili for the nightshade eaters, made rocks with my words for the year, read a winter setting book, donated unused holiday decoration, and had many fires in the fireplace.

I have always made lists. There are multiple ones on my counter at all times and my planner is full of them. Mostly they contain thing I have to do for my, job, my kids, household chores, and appointments to make.

I wanted to start doing more things that made me happy, started in December with my Hygge moments. A list of events that made me move forward through each month/season with intention and purpose.

For February I want to enjoy the winter, celebrate the holidays, and of course cook some wonderful gluten-free/dairy-free treats.

Happy February.

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Angel Food Cake (Gluten-free, Dairy-Free, Soy-Free, Nut-free, Nightshade-Free)

I love watching the show British Bake Off.  I have watched every season multiple times (Except the last one which I just finished, but will rewatch soon.) The show always gives me ideas and makes me think, I can do that! It also make me think, I can’t do that! When they made Angel Food Cake for the technical I thought…that seems like it would be easy to make gluten-free.

I like to make this cake at least once a month.  I use boxed egg whites I buy at Aldi.  Each box I can make an Angel Food Cake and a batch of Chewy Chocolate Meringue Cookies.

There are a few tricks to this recipe.  First, the egg whites need to be at room temperature.  Second DO NOT grease the tube pan! Third cool the cake upside down on a rack in the pan.  I now have two tube pans because I kept forgetting and spraying the pan! Now I just get the second one out and use it.

I don’t decorate this cake.  Because decorating is not my strength in the kitchen.  I eat it with some berries and sometimes with a scoop of SoDelicious CocoWhip.  I hope you enjoy this cake as much as I do.

 

Angel Food Cake

  • Servings: 1 cake
  • Difficulty: easy-moderate
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Ingredients

  • 1 1/2 cups egg whites (room temperature)
  • 1/2 cup sweet rice flour
  • 1/4 cup tapioca starch
  • 3 tablespoons corn starch
  • 3/4 cup powdered sugar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoon cream of tartar
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In the food processor pulse together rice flour, tapioca starch, corn starch and powder sugar.  Process for at least 30 seconds and sift into a bowl.
  3. Place the granulated sugar into the food processor and pulse a few times.
  4. Pour egg whites into mixer bowl and add the cream of tartar.  Mix with the whisk attachment at a medium speed until bubbles form.  (Only a few seconds)
  5. Add the vanilla, and increase the speed to high.  Start adding the pulsed granulated sugar a spoonful at a time.  Continue to whip on high speed until stiff peaks.
  6. Fold in the flour/powder sugar mixture.
  7. Pour into an uncreased tube pan.
  8. Bake for 45 minutes.
  9. Remove from the oven and immediately turn upside down in pan on a cooking rack.
  10. Once completely cool use a spatula to help remove the cake from the pan.