Friday, January 18th

128Date: May 14 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 Cooking and Baking Series with Guest Chef, Ellexis Boyle.

Within this series, the three whole, plant-based baking classes are designed to bring up your healthy baking skills. Just like conventional pastry school, these classes are based on pastry techniques, starting from more beginner to get a good understanding of the ingredients and methods, working toward fancier, more advanced pastries and sweets. To get the most of this course, we recommend taking all 3 classes in this series. That said, you are welcome to sign up for any single class you like to fill in any gaps in your baking repertoire:

See Class #1: Cookies and Bars

Class #2: Quick-breads

Class #3: Pies and Desserts

Baking School Class #2: Quick-breads

This class (and all in this series) is free from dairy and eggs.
Alternatives to wheat are used, including some glutenous whole grains (spelt) and some GF grains.

Quick breads are a great snack for breakfast, in between meals and with afternoon tea! Learn how to convert these dairy reliant favourites into non-dairy; plant-based and low sugar treats with very tasty results! Learn the various methods and techniques for creating rise and a moist, soft crumb. You’ll look like a pastry genius with these new plant-based quick-bread recipes and techniques.


Sample Recipes:

  • High rise pancakes
  • Sugar free date and carrot Muffins
  • Pumpkin scones/ sun dried tomato scones
  • Banana loaf
  • GF vanilla mini-cupcakes with 3 healthy frostings (including avocado ‘butter’ cream!)

Register Here

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