Friday, June 25, 2010
Sunday, June 20, 2010
Gluten Free Angel Food Cake
12 egg whites, at room temperature
1 C GF flour blend (I used this one)
1 tsp cream of tartar
1/4 tsp salt
1/2 C agave nectar
1 TB GF vanilla extract
1 1/2 tsp lemon juice
Separate egg whites in a stainless steel bowl, cover with plastic wrap, and let them come to room temperature. This takes about an hour. If you’re in a time-crunch, put your egg whites in a zip-lock bag and place the sealed bag in warm tap water for about 10 minutes. This will bring them to room temperature quickly.
Preheat oven to 325 degrees. Position a rack in the lower middle portion of the oven.
Triple sift the flour. Set aside.
Beat the egg whites on low speed until they are beginning to break up and are frothy. Add the cream of tartar and salt, increase speed to medium and continue to beat until the egg whites are billowy mounds. Pour the agave about one tablespoon at a time into the egg whites until all agave is incorporated and the eggs are at the soft peak stage. This means that the peak will form and then fold over on itself. Beating the eggs to stiff peaks will make it difficult to incorporate the flour without deflating the whites. Pour in vanilla and lemon juice. Mix until just incorporated.
Sift the flour over the egg whites about 3 tablespoons at a time and fold in very gently, making sure to cut down into the bottom of the batter and lift it up over the rest of the whites. Resist the temptation to move quickly or stir.
Pour batter into angel food cake pan (or two loaf pans) and cut through batter with a knife, going around pan, to remove any large air bubbles. Smooth top of batter with a spatula. Bake for 50 – 60 minutes (0r about 40 minutes if you use loaf pans) until golden brown and cake springs back when firmly pressed. Check cake after 50 minutes as oven temperatures vary.
When cake is finished, remove from oven and immediately invert on a cake platter. Let cake cool completely, 2-3 hours. To remove cake from pan, place pan on it’s side on the countertop. Use a long, thin, flexible spatula to cut around the edge of the cake, always pushing against the pan. Pop the bottom of the cake pan up. Use a long, thin boning knife to cut around the core. Use the long thin spatula to release the angel food cake from the bottom.
2 lbs fresh strawberries
agave to taste
Mash strawberries and use agave to sweeten to taste.
Agave Sweetened Whip Cream
1 TB pure vanilla extract
Whip cream until thickens. Gradually add in agave and vanilla and beat until soft peaks form.
* Recipe adapted from a recipe over at Simply Sugar and Gluten Free
Tuesday, June 15, 2010
This recipe is raw, gluten free, dairy free....basically is sounds like a recipe that can't be good, but you would be wrong. It is amazing! My cousin that is lactose intolerant and doesn't eat healthy at all, absolutely LOVED it.
- 1 c Almond meal
- 1/2 c Dates
- 1 tbls Agave Nectar
- 1 tbls Filtered Water
- Pinch of Celtic Sea Salt
Lemon Cream Cheese Filling:
- 1 1/2 c Cashews
- 1/2 c Lemon juice
- 1/4 c Coconut Oil, melted
- 1/4 c Agave Nectar
- 2 tbls Filtered Water
- 1 tbls Lemon zest
- Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder
- 1 c Strawberries, chopped
- 1 tsp Agave Nectar
2. To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.
Makes 1-8″ Cheesecake