Rooted Nutrition - Alternative Baking

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In this class we explore alternatives to wheat flour, white sugar, eggs and dairy.

Alternative Baking: So you can have your cake and eat it too! This class is so much more that recipes! You get deeper understanding about the structure of baked goods, empowering you to make variations on your own favourite recipes at home.

Alternatives for sweeteners, dairy, eggs and flours give you more flexibility in your baking repertoire, while staying true to your commitment to yourself about eating well.

These alternative baking seasonal recipes will warm you up with cinnamon, ginger, cloves; perfect sweets to go with a cup of chai!

Brown rice and pumpkin seed cookies sweetened with maple syrup

Kamut and spelt molasses ginger cake with poached pears, sweetened with whole sugar

Pumpkin muffins (with endless options of nuts, dried fruit, oats etc. Makes a great breakfast muffin!) sweetened with coconut sugar

You get to make and uniquely flavour your own batch of brown rice pumpkin seed cookies.