NEW! GF Workshops and Ottawa Eco Expo Recipes (strawberry icing, nacho chips, cupcake)
A new icing recipe (strawberry and ahh mazing!) , and a quick post for the lovely people I met at the Ottawa Eco Expo this weekend!
I’ve got recipes for you, and gluten free baking workshop info for you as well. Scroll down for the recipes!
This summer, get some healthy and exciting recipes under your belt! Everything is gluten free, vegan, soy/corn free refined sugar free and xanthan gum free. Some recipes can be made without nuts, but it is not a nut free environment. These are hands-on workshops- everyone gets to make their own! The supply fee needs to be paid in advance, but the workshop fee can be paid onsite. (Contact me for reservations: email@example.com).
SPECIAL: Sign up for all 3 workshops and save one workshop fee!
Cupcakes, Pie and Moonlight– Chocolate and vanilla cupcakes, chocolate ganache icing, strawberry icing and the perfect berry pie crust! May 28 or May 29, 6:30 pm. Supply fee: 35.00 Workshop fee: 10.00
One Dough, Four Dishes- With one dough, learn how to make 4 different recipes! Cinnamon buns, poppyseed citrus brioche, chive herb dinner rolls, berry cobbler topping. July 16, 6:30 pm. Supply fee: 35.00 Workshop fee: 10.00.
Mastering Breads- Learn how to make some great breads that are safe to eat. Yeast Free almond bread, easy sandwich wraps, chocolate zuchini loaf, skillet pumpernickel bread. August 27, 6:30 pm. Supply fee:35.00 Workshop fee: 10.00
Reservations: Contact me at firstname.lastname@example.org
More info: For a bio and photos of previous classes, please visit this page.
RECIPES FOR YOU: NACHO CHIPS, CUPCAKE, ICING
Here are the recipes I used at my booth, all in one spot for you to grab easily. Click on each link below to get to the recipe. PLUS I have a new one for you right below- the famous strawberry icing!
*NEW RECIPE *
- 4 cups strawberries
- 2 tbsp lemon juice
- 2/3 plus 1/4 cup unhydrogenated organic palm oil (Ottawa: go to Pantry Plus Outside: see Spectrum Organics)
- 3 tbsp macadamia nut butter, or 1-2 tbsp almond butter Nut free: 1 tbsp sunflower seed butter
- 1/4 cup agave nectar
- pinch of salt
- Cook the strawberries over medium to low heat until they have become thick and syrupy- most of the water is removed and they have reduced down to about 1 cup.
- Add the strawberries, palm oil, nut or seed butter, agave nectar and salt to a blender or food processor and blend until smooth. Done! :) For other soy, dairy and sugar free icing recipes, check out this post.