|GF Condensed Milk Pound Cake (see recipe below)|
Yes, we're still on picket duty and this week I brought home-baked GF goodies for my colleagues. I made GF Condensed Milk Pound Cake and GF Chocolate Chip Cookies. They both went over really well on the line "wow, these don't taste gf!" and the handful of us that are gf were able to enjoy baked goods too. Generally what we get on the line is non-gf baked goods and doughnuts from parents, students and even kind-hearted passersby without children (thank you, thank you!) and I try to avoid eating that because I don't want a huge stomach ache while walking about with no washroom close at hand (eek!) The wonderful thing about these gf recipes is that even non GF people enjoy the goodies because they're so delicious and don't taste gritty or gf (you can't tell the diff) and the flour I use has more fiber in it (bonus! we're gonna be regular!) My baked goods are more inclusive and healthy (just like we're trying to achieve with public ed). Here's to hoping the provincial government comes to its senses and offers teachers a fair deal and students a learning environment and resources they well deserve (right now, we're ranked near the bottom in Canada per student funding).
|In solidarity with our support staff. You guys rock!|
Baking GF goodies can get cumbersome with all the bags of different flours lying around. When I mix up a batch of my favourite GF blend, I make a triple batch (or more if I can find a container for it all). However, there's always leftovers of the ingredients to some degree and that is so irksome.
|Our beautiful empty school|
|Our gorgeous field, which I would rather see filled with kids using in their PE classes|
|Colleagues' dogs Yumi (Shiba Inu), Maya (Standard Poodle) and Tessa (Chihuahua) holding the line for public ed|
|Chocolate Chip Cookies (GF) made with Cloud9|
CLOUD 9 GF CONDENSED MILK POUND CAKE
[ADAPTED from Pichet Ong's Sweet Spot]
Makes one 8 1/2 -x- 4 1/2 inch cake, about 12 servings
- 1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan
- 1 1/3 cups (7 oz/200g) Cloud 9 Gluten Free Flour
- 3/4 tsp baking powder
- 1/2 cup (3 3/4 oz/ 106g) sugar
- 1 tablespoon vanilla extract
- 1/2 tsp salt
- 2 tablespoons psyllium husk powder (optional, but I always use it in baked goods to ensure the centre is not doughy and damp when I bake with gf flour. Bonus=it adds fiber)
- 3/4 cup (8 oz/239g) sweetened condensed milk
- 3 large eggs at room temperature
- Preheat the oven to 325° F.
- Generously butter and line the bottom of an 8 1/2 x 4 1/2 - inch loaf pan and set aside.
- Mix together the gf flour, psyllium husk and baking powder in a bowl and set aside.
- Put the butter and sugar in a standing mixer and beat until creamy and light scraping down the sides and bottom of the bowl occasionally. Mix in vanilla extract and salt.
- Add the condensed milk and mix until well incorporated scraping down the sides of the bowl once.
- Add the dry ingredients and mix until combined. Add the eggs one at a time, beating well after each addition until combined. Scrape down the sides and bottom of the bowl, ensuring all ingredients are combined uniformly.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula ensuring the batter is relatively even. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes (70-90 min). Cool completely in the loaf pan on a rack, then unmould. Delicious the next day too!