The Plant-Based Community Cookery School
Sunday 6th February 2022
2:30pm - 5:30pm
Fee: £30 (£20 Concessions / £10 Unwaged). All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!
The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.
If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!
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:
For ingredients and equipment needed see below
About the chef: 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.
Fee*: £30 (£20 Concessions**/ £10 Unwaged) inclusive of VAT . Bookings close 30 mins before the class starts.
*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.
**Concessionary rates available for students, pensioners and low waged
Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.
For information: classes@madeinhackney.org / 020 8442 4266
INGREDIENTS LIST
Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed.
We also recommend printing out your handout or having it available to view on a separate device if possible.
Please do the following to prepare for the class:
Soak cashews in water overnight in the fridge (or for at least 4 hours)
Soak dates in hot water if they’re not already soft and gooey. This can be done just before the class starts.
Salted Caramel Slices
For a square tin/brownie pan around 8 inches in size
For the Base
For the caramel layer
For the chocolate layer
*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
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)
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
For the Blondies
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
*You could just about manage with not having a food processor and just using a blender, but both would be ideal.