It's still January, therefore we're eating 'clean'. New cookbook review...Jillian Harris and Tori Weezer Fraiche Food, Full Hearts. I would say most of the recipes are vegan and or gluten-free, however it is definitely flexi/pescatarian. I have tried 3 recipes and they all worked out perfectly, the taste - amazing. I have adapted the Nacho Average Cheese sauce and will add the Chili Tofu and Lentil Shepards pie once I type out the modifications. In the meantime...enjoy.
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Our first recipe will be Greta's Gluten free Miracle Brownies, from the Looneyspoons cookbook, pumpkin makes this recipe higher in fibre than traditional brownies.
We will also be making the following recipes (however I don't know in what order): Breakfast bars, Cranberry Orange Scones, Bananaberry bomb muffins, Pizza (you need to bring toppings), and finally Chocolate Quinoa cake. Don't forget to document everything and to reflect upon the labs, and what you have learned from this unit. Your website is the evidence of your growth in the baking lab. We are covering core competencies as well as your numeracy and literacy components and practising for our final exam. I have been trying to think of something fun to make during the exam week that may take longer than a regular class, CROISSANTS and danish. Croissants take time and a lot of butter, so if you would like to learn how to make croissants from scratch sign up here...I will have limited space so first signed up are in.
This year was probably the biggest group in the cookie exchange, Five baking classes and three catering shared a whopping 6 giant tubs! This years selection had some traditional favourites as well as a couple of new additions. Click on the images to get the recipes...caramel popcorn, chocolate crinkle cookies, eggnog blossoms, nutella cookies, grandmas shortbread, peanutbutter balls, buttertarts and white chocolate berry nanaimo bars!
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May 2023
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