Savoury Baking at the Food Co-op!

Class plan & baking list: (note: V = vegetarian, VG = vegan, GF = gluten free). 

Sunday 6th August – 1:30-5:30pm
Lunch, light meals and lunchbox snacks – made using seasonal ingredients
Savoury muffins (VG), Broccoli/other seasonal veg & feta brownies (V), Pumpkin paleo bread (GF)

Sunday 13th August 1:30-5:30pm
Savoury dinners/party food – made using seasonal ingredients
Shortcrust pastry (VG), Sweet potato and feta ‘sausage’ rolls (VG), Winter greens quiche (VG, GF)

Sunday 20th August 1:30-5pm
High protein munchables/snacks
Boursin cheese (creamy garlic and herb cashew cheese) (VG, GF), sunflower cheddar cheese (VG, GF), roasted garlic & white bean dip (VG, GF), super seedy crackers (GF, VG), cheesy crackers (VG)

Sunday 27th August 1:30-5pm
Cheese, bread and crackers
Rosemary crackers (GF, VG), seeded rye damper (V), dukkah (GF, VG), tofu garlic dip (VG, GF), vegan haloumi (VG, GF)

Notes:

• Cost includes a 3-4 hour class with afternoon tea, snacks, recipe booklet to keep and food to take home – you won’t go home hungry!
• You’ll see some recipes demonstrated and get to taste them and you’ll get a chance to make some things yourself in pairs during the class. You’ll take home whatever you have made so will have an easy lunch/dinner/snack for the next day ;)
• All are made with local seasonal, mostly organic ingredients and all classes include a range of vegetarian, vegan and gluten free baking.
• If you’re able to, please bring an apron, kitchen scale, measuring cups and spoons and some containers to take your leftover ingredients home in.
• Thank you and see you soon at the Co-op, where I want to hear what milks you’ve been making and what you’ve done with the leftover pulp ;)