Kick that reliance on butter, eggs, and milk in your baked goods out the door when you come through ours to learn simple vegan techniques and ingredients! These vegan alternatives allow for the same process to occur in your baking that don’t negatively alter the flavors but, rather, enhance them! Vegan baking techniques also allow for those with allergies to dairy and eggs and other ailments an option for enjoying the sweeter things in life. Vegan baked goods tend to be fewer in calories and negative fats, too, and, so, they allow everyone to enjoy a treat without burdening health or conscience! Baking from step one with vegan techniques in mind is a far cry from those processed ingredients found in other baked goods. For those of us interested in embarking forward in life powered by more vegan fare without wanting to skimp on flavor, this class will push you in the right direction. In the same token, it’s a baking class like any other without the habitual dairy provisions, so come get your bake on!
Recipes:Strawberry Oatmeal Cookies, Orange-Basil Cinnamon Buns, Blueberry Flax “Chalk” Fulla Muffins, Ginger Carrot Muffins, Vanilla Pineapple Upside Down Cake
Class Type: Individual, hands-on cooking class
Class Notes: Make moist, fluffy baked goods without butter, eggs, and milk!
Ashton Colleen Keefe is a NYC based personal chef, food stylist, culinary journalist, and blogger. Ashton graduated from The French Culinary Institute in Pastry Arts and has been working with NYC boutique caterers for over five years, including The Dinner Belle, Amy Atlas, and Silkstone Catering. She has written and developed recipes for “Everyday with Rachael Ray Magazine” and “Thirsty Girl”. She enjoys eating and cooking her way through New York. In her spare time, Ashton writes daily on her blog site, “Diary of a Sweet Tooth”.