Saturday, October 20th

Date: April 16 from 11-2 pm

Location: Canadian School of Natural Nutrition

2245 West Broadway, Room 102

Register Here


 

This class is part of our Whole, Plant-Based Baking School Series with Guest Chef, Ellexis Boyle.

Do you have an allergy or just want to add some alternatives to dairy and eggs in your diet? Join Guest Chef Ellexis Boyle in this interactive class. Learn about nutritious and whole food alternatives to milk, cheese, creams and eggs and how to use them in cooking and baking. This class will include hands on recipes as well as demonstration of flax eggs, chia seeds, fruit/veg puree and other alternatives for eggs in cooking/baking. Walk away from this class with life changing techniques and recipes!

This course is gluten free.

 

Recipes

  • Almond milk
  • Nut pulp cookies! (This recipe answers the age-old question of what to do with the stuff you strain out of the homemade nut mylk?)
  • Cashew cream cheese
  • Coconut sour cream (try on a dessert premade by lexi)
  • Coconut whipped cream (only demo by Lexi: sample on a French toast below)
  • Butter like spread
  • Banana bread French toast (plated with coconut whipped cream)

Register Here

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