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 ;)

Contact the host of Savoury Baking at the Food Co-op!

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