Gluten-Free Baked Cakes Workshop

I am excited to be running a series of gluten-free baked cakes workshops limited to 10 people each. 

Fewer things delight more than the smell and taste of a freshly baked cake. We eat for pleasure just as much as for nourishment and sustenance. But the key to dessert consumption is maximising quality and minimising quantity! You do this by using only nutrient-dense ingredients and removing all the empty fillers. When you eat real food, your body gets its fix and fill super fast!  

Even if you don’t have a sweet tooth, there are certain special occasions in life which require us to provide forth a cake- such as a child’s birthday or a dinner party. I will show you how you can make your own home-made nutritious and delicious version very quickly and simply, without resorting to the store-bought variety (which are often laden with processed and questionable ingredients). 

IN THIS WORKSHOP I WILL … 

…teach you my renowned craft of how to make delicious super-simple fuss-free baked cakes made exclusively with nutrient-dense ingredients, no empty fillers, minimal natural sweeteners and with as few steps and ingredients as possible. I will reveal all my baked cake recipes with you using a basic fail-safe “formula” that I have developed and fine-tuned for over a decade. We will make and bake 2 cakes together using 2 different gluten-free flour substitutes and compare them to 2 other pre-made cakes made with 2 other gluten-free flour substitutes. By the end, you will rest assured that you can have your cake and eat it too ;-) 

I will discuss and showcase raw cakes and tarts in another workshop. 

COST IS $140 PER PERSON AND INCLUDES: 
 

•  Detailed theory discussion on traditional cake ingredients focusing on my favourite gluten-free flour substitutes, natural sweeteners and traditional fats
• Detailed workshop booklet including theory & recipes based on my go-to cake “formula”
• Practical demonstrations
• Hands-on experience
• Tasting several different cakes each made with different gluten-free flour substitutes 
• Opportunity to ask questions and purchase pastured butter, several gluten-free flour substitutes, maple syrup and lots more!! 

THIS WORKSHOP IS IDEAL FOR: 
 

•  Those who are interested in making their own home-made cakes very simply, quickly and fuss-free using only nutrient-dense ingredients (in other words, a truly healthy cake)
• Those who are grain-free or gluten-free
• Those who want to transition off cakes containing processed or other questionable ingredients and want a healthy substitute for themselves or their family members
• Those who want to take their health and well-being to the next level by understanding the role of sugars, gluten and fats in the body
• Those who want to try new delicious guilt-free things!
• Those who attended by cakes workshop in the past as the recipes have been fine-tuned and streamlined

THIS WORKSHOP MAY NOT BE IDEAL FOR: 
 

• Those with egg allergies or sensitivities. This is because I am a traditional cook and all my baked cake recipes contain eggs, as a nutrient-dense cake riser and binder. If you fall into this category you are more than welcome to attend and not consume any of the cakes and simply experiment with your own egg substitutes at home.
• Those with butter sensitivities.  A couple of the cakes I will be showcasing will contain butter. If you fall into this category you are more than welcome to attend and not consume any of those cakes and simply substitute another natural fat in your cake recipes at home.

WHEN AND WHERE:

When: Choose from..

SEPTEMBER 13th, 2017

Class runs from 6:30PM – 9pm ish. Please diarise to arrive by 6:20pm at the latest so that we can promptly kick off by 6:30pm. 

Where: BROTH BAR & LARDER, 49 BELGRAVE STREET, BRONTE (FREE STREET PARKING)

TO SECURE A SPOT
 

To secure your spot, CLICK HERE and simply follow the steps to checkout and purchase your place in this workshop. 

Cancellation Policy; Please note that once payment has been made, it is non-refundable and your place can not be moved to a different date. If you can not make it due to last minute unforseen circumstances, feel free to gift your place to a friend and let me know. Thank you for your understanding. 

Asian omelette with wild salmon

True wild salmon from cold waters, swimming upstream, are a tremendous source of anti-aging, anti-inflammatory, brain-loving omega 3s. Wild salmon is also a high quality source of protein, tryptophan, vitamin D, B12, B6 (when eaten raw/rare) and powerful anti-oxidants such as selenium. 

Wild salmon is best eaten raw (as in ceviché) or as rare as possible as the delicate omega 3s are particularly heat sensitive and easily damaged by any temperature above low heat. So the key with this recipe is to keep the temperature as low as possible (long slow cooking for this one!). 

The only true wild salmon fillets available in Australia are those from The Canadian Way. The laboratory results should that this salmon has an unmatched omega 3 to 6 ratio of around 10:1 making it powerfully anti-inflammatory. In contrast, farmed salmon has higher amounts of omega 6 to 3, making it inflammatory. This is unsurprising as farmed salmon are fed a very unnatural diet (including antibiotics, soy pellets and colour dyes to give it that pink colour). They also live in very cramped crowded conditions (often dubbed the battery hens of the ocean) which breed illness and disease. I’ve blogged about farmed versus wild fish here. 

I often make this recipe the day after I have made Vietnamese Pho as it is a great way to use up those Pho leftover ingredients (which is actually my inspiration for this recipe)!  It is dairy-free and my kids absolutely love it for either breakfast, lunch or dinner.

Ingredients:

• 3 fillets of wild salmon fillets

• 6 eggs, beaten

• 1 tablespoon coconut oil

• 40g spring onions, thinly sliced

• 40g red onion, thinly sliced

• 40g red capsicum, thinly sliced

• 2 tablespoons tamari

• 2 teaspoons activated sesame seeds

• handful of Thai basil

• handful of coriander

• handful of Vietnamese mint

• fresh chilli, thinly sliced (to garnish if desired)

Directions:

1. Turn on the grill element in the oven. 

2. Melt coconut oil in a large frying pan on low heat on the stove top. Add spring onions, red onion and red capsicum and sauté for a few minutes until soft. 

3. Add in the salmon fillets skin side down and cook for approxiamtely 2 minutes until the skin is cooked. Add tamari and sesame seeds to coat the top of the fillets. Turn the salmon fillets over and cook for approx 3 mintues. Break the fish up into smaller pieces of about 1 inch in length with a stainless steel spatula. The fish should still be pink in the centre. 

4. Add in the herbs and the beaten eggs. Cook for at least 5-8 minutes to cook the underside of the omelette. Transfer the frying pan to the oven under the heated grill element to cook the top side of the omelette until it is golden brown. If the egg mixture hasn’t set and is still runny, return the pan to the stove top and gently cook on low heat until the egg mixture is set. 

5. Garnish with fresh chillies, and serve with avocado and sliced cucumber if desired. 

Creamy Rice Porridge

Occasionally I love a creamy rice porridge for breakfast. My kids love it too, especially in winter. It’s the perfect winter warming comfort food for breakfast. The recipe below can be used for any type of gluten-free grains but white rice is our favourite closely followed by oats. 

As detailed in this blog, grains should ideally be properly prepared (such as by soaking overnight) before cooking them in order to make them more digestible and nutritious. 

I like to add in egg yolks, butter and cream as nutrient-dense bombs into my porridge to provide a creamy, super nutritious and satiating bowl (otherwise grains alone are too glycemic and leave me hungry a couple hours later). I like my porridge quite milky as I find grains can be very drying. If this is too much liquid for you, simply reduce the volume of milk to 2 cups.  

Ingredients:

• 1 cup rice

• 3 cups full fat milk

• 1.5 tablespoons butter (or coconut oil)

• 2 tablespoon cream

• 3-5 egg yolks

• 1 teaspoon cinnamon powder or 1 drop Young Living cinnamon bark essential oil

• 1 drop Young Living vanilla oil

• ¼ teaspoon nutmeg or 1 drop Young Living nutmeg essential oil

Toppings:

•  chopped banana

• a handful of fresh berries

• a scattering of goji berries 

• a scattering of raw cacao nibs

• a handful of coconut flakes

• a handful of gluten-free activated muesli

• dusting of raw cacao powder

• dustings of cinnamon powder 

• a drizzle of raw honey

Directions:

1. Soak rice overnight in a bowl of water (add enough water so that the rice is well covered).  
   

2. Strain (and discard the soaking water) and rinse rice in filtered water. 
   

3. Transfer rice to a saucepan, add milk, and cook on high heat, stirring occasionally, until the milk just begins to simmer then immediately lower the temperature and cook, covered, stirring occasionally until the rice is well-cooked and completely soft (approx. 10 mins). Be careful not to allow the milk to boil. 
   

4. Turn off heat and stir through the rest of the porridge ingredients. 
   

5. Divide between 3 bowls and serve with any one or more of the suggested toppings.

Serves 3.

Variation: Instead of rice, use any other gluten-free grains such as oats, millet, amaranth or quinoa and reduce the volume of milk to 2 cups instead of 3 cups.