Learn professional baking and pastry techniques. Bake with a variety of organic flours such as oat, almond, buckwheat, rice and more. Use heirloom wheat flours sourced from farmers working to restore preindustrial varieties of wheat in class baking projects. Students will taste and take home items baked in class as well as the recipes. While some items made in class will be gluten free, this is not a gluten free class. A healthy snack will be provided each day. Class size is limited to 8 students.
Each class is only $69 -- or enroll in all 4 classes and get 10% off! Enter code TeensCook at checkout.
7/17 Muffins, Scones & Quick Breads: Blueberry Muffins; Cherry Almond Oat Flour Scones; Savory Fresh Herb & Cheese Scones; Banana Bread; and Snack (Socco - Chickpea Crepes - street food in Southern Franch & Italy)
7/19 Pies, Tarts & Cobblers: Peach Hand Pies; Lemon Tartlets; Blueberry Cobbler with Cornmeal Biscuit; Apple Crisp with Oat Topping; Snack (Chicken Empanadas)
7/20 Crackers and Bread: Miracle No- Knead; Biscuits; M'smen Flat Bread; Homemade Crackers - Everything Flat Bread Mozzarella & Pretzel Rounds; Snack (Crackers, cheese, humus, veggie & fruit skewers)
7/21 Dessert Day: Lemon Cupcake with Icing (learn piping technique); Skillet Cookie; Quinoa Cookies; Brownies from Scratch (Snack -quesadillas)
*** Sign up by July 15 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Teens Ages 13-17