Nourishing Sweet Treats

Live Online Cookery Class - Nourishing Sweet Treats

The Event

Join plant based chef and expert baker, Amy Hiller, to learn how to create incredible plant-based treats using nourishing ingredients that look and taste stunning. By the end of the class you’ll have a wonderful selection of treats, all of which can be frozen, so you can enjoy them for weeks to come.

The class will include:

• Learning how to create delicious, satisfying and flavoursome snacks and desserts which are sweetened naturally (and secretly contain wholesome, beneficial foods like fruit, grains and even beans)
• How to make three gorgeous and versatile treats: salted caramel slices, carrot cardamom cookies with cashew cream and peanut butter and jam chickpea blondies made with homemade chia jam
• Using natural, unrefined sweeteners such as dates and other fruit
• Learn about oil-free baking and what to use instead
• Baking with beans instead of flour, as a way to boost nutrients and create delicious fudgy textures.
• How to create delicious flavours using warming spices rather than sugar
• Nut-free, gluten free, oil free and refined sugar free options for all recipes
• Opportunity to ask Amy questions
• Recipe handout

For ingredients and equipment needed see below

About Amy

Amy is a plant based chef and expert baker who believes everyone should have access to delicious, healthy, nourishing food. Through choosing our food wisely, we hold the power to heal bodies, minds and beyond – something she has experienced first-hand. Amy has trained with various chefs around the world including with raw chefs in Bali, macrobiotic Italian chefs in Tuscany, as well as having undertaken extensive cake making & decorating training in London.
 

INGREDIENTS LIST

You will need to measure out all ingredients in advance

Salted Caramel Slices

For a square tin/brownie pan around 8 inches in size

For the Base

• 1 + ½ cups oats (you can also use half tigernut flour if this is something you have)
• ¾ cup desiccated coconut
• ¼ cup dates (soaked in hot water for at least 10 mins if not already very soft)
• 1 tablespoon maple syrup 
• 3 tablespoons almond butter (or nut butter of choice - this will change the flavour)  use tahini for nut-free version
• Pinch of sea salt
• 3 tablespoons water

For the caramel layer

• 1 cup dates (soaked in hot water for at least 10 mins if not already very soft)
• 2 tablespoons maple syrup
• 2 tablespoons almond or cashew butter (or nut butter of choice - this will affect the flavour)  use tahini for nut-free version
• 3 tablespoons raw virgin coconut oil, melted* 
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¼-½ teaspoon cinnamon (optional but recommended)
• ¼ cup plant milk of choice (such as oat milk)

For the chocolate layer

• 1 cup good quality vegan chocolate, chopped 
• 3 tablespoons chopped nuts, seeds or sprouted dehydrated buckwheat (or a combination)
• 1 tablespoon extra virgin coconut oil (optional)

*The coconut oil adds both flavour and texture and helps the caramel to set which is why Amy recommends using it in this recipe, but if you prefer not to use it, you can substitute more nut butter/tahini. You can also add around 3 tablespoons of tigernut flour and/or 1 tablespoon psyllium husk to thicken and set the mixture. You could consider adding tigernut flour and psyllium to your caramel even if you are using oil, since this will increase its fibre content considerably and make it slightly firmer.

Carrot Cardamom Cookies with Cashew Cream

Makes 9-10 cookies

For the cookies

• 1 large ripe banana (the riper the better)
• 1 tablespoons maple syrup (can be omitted if you banana is very ripe)
• 2 tablespoons almond butter or sub nut butter of choice - we don’t recommend peanut butter for this recipe (use tahini if nut-free)
• ½ cup grated carrot (packed)
• 1 tablespoon ground flaxseed (optional but boosts nutrient content and a great ingredient to consume daily for omega 3)
• Seeds of 4-5 cardamom pods, crushed
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon baking powder
• 1 cup oats
• ¼ cup raisins
• ¼ cup cashew nuts
• 2-4 tablespoons either wholemeal or spelt flour or use chickpea flour (gluten free)
• Zest of half an unwaxed lemon
• Pinch of sea salt

For the cashew cream 

(if you only have a large blender, you may need to double this recipe, however you can freeze any leftovers and use in sauces, soups and desserts)

• ½ cup cashew nuts, soaked overnight in cold water in the fridge (or if you forget you can soak in very hot water for 30 mins)
• ¼ cup water
• 1-2 teaspoons maple syrup (optional)
• Pinch of sea salt
• Squeeze of lemon

If you have a nut allergy, Amy suggests drizzling your favourite seed butter or even some dairy free yogurt over your cookies at the time of eating them.

Peanut Butter and Jam Chickpea Blondies 

For a square tin/brownie pan around 8 inches in size

For the Chia jam

• 1 cup berries (use frozen when out of season. Defrost before the class)
• 1/4 cup water
• 2 tablespoons chia seeds
• 2 teaspoons maple syrup

For the Blondies

• 1 can cooked chickpeas or butterbeans, drained and rinsed well
• 1 cup dates, soaked in warm water for about 10 minutes if not already soft and gooey
• ½ cup good quality peanut butter (without added salt, sugar or oil), plus extra to go on top - around ¼ cup - or sub for the same amount of tahini or sunflower seed butter for a nut-free version
• ½ teaspoon bicarbonate of soda
• 1 teaspoon apple cider vinegar or other white vinegar
• 1 teaspoon vanilla extract 
• ¼ teaspoon salt
• ½ teaspoon cinnamon 
• ¼ cup dark chocolate chunks (optional) For a healthier version you could use peanuts and raisins or use a combination of all 3.

TIPS FOR SOURCING INGREDIENTS

• The best value and tastiest dates and tahini can usually be found in international supermarkets or independent grocery stores, rather than supermarkets

• Realfoodsource.com is a good place to buy dates, nuts and many other wholefoods in bulk online

• With any nut or seed butters (including tahini) opt for brands without added oil, sugar and ideally salt (such as Meridian, Pip & Nut, Biona etc) so check the labels. If your nut/seed butter contains a little salt, consider using a little less if using in baking/making desserts

• Opt for vanilla extract over vanilla essence as this is usually made with artificial ingredients

• Unless certified gluten free, oats can contain traces of gluten so if making any of these desserts to someone with a severe gluten allergy (e.g someone who is coeliac) it is important to buy oats that are certified gluten free

EQUIPMENT LIST

• Food processor
• Blender (something small like a nutribullet is fine)* - this is essential for the class
• 2 medium sized square tins/brownie pans around 8 inches in size or slightly smaller (or use one circular if you don’t have 2)
• Parchment paper (I recommend using an unbleached and biodegradable brand such as If You Care)
• Spatula
• Kettle
• Saucepan and a bowl that can sit in it to melt chocolate over hot water
• fridge/freezer
• 2 mixing bowls (or wash up in between recipes!)
• Fork
• Baking tray

*You could just about manage with not having a food processor and just using a blender, but both would be ideal.

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!