Today Matthew and I spent a busy and enjoyable morning in the kitchen.
Matthew played with legos, sat on a stool to watch closely and used his kitchen gadgets to help.
I maintained my sourdough starter (currently on day 2).
We attempted to make a whole wheat angel food cake from The Eat-Clean Diet Cookbook 2. Everything looked (and tasted) good going into the oven; however, a quarter of the way into the cooking time I could smell something funny coming from the oven – the scent was reminiscent of burning silicone…
It turns out that my silicone fluted tube pan adds its burning silicone scent to anything that you cook in it. I bought this pan years ago and have not used it until this morning and am now throwing it away… Does anyone know if you can recycle silicone?
What you see below is my attempt to remove the crust that was touching the pan to see if some of the angel food cake could be saved. I did not have such luck. The birds are excited for their afternoon treat.
We baked a loaf of Honey Whole Wheat Sandwhich bread from Healthy Bread in Five Minutes a Day. I plan to use the leftover dough as pizza crust tonight and cinnamon raisin bagels next week.
On a separate, but related, note, Allan has decided to gradually add wheat products back into his diet. We are focusing on sprouted, soaked and/or fermented grain products that are easier to digest. After 1 week of reintroduction, he is feeling fine.
To make up for the angel food cake catastrophe, I made these delicious lemon cinnamon drop biscuits based on a recipe that I found in The Gluten-Free Almond Flour Cookbook.
They were so easy to make and tasted delicious straight out of the oven. Now, to see if they will work in the trifle that I am testing tomorrow. If all goes well, the final trifle will make an appearance at this year’s Easter brunch. To go with the trifle I have fresh berries, coconut whipped cream and a test batch of vanilla coconut custard.