Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Sunday, 15 May 2016
The Yogurt Workshop - Where to Buy Supplies
Vegan Yogurt Cultures:
http://www.culturesforhealth.com/vegan-yogurt-starter.html
Dairy Yogurt Cultures:
https://www.amazon.ca/Euro-Cuisine-Yogurt-Starter-10/dp/B008BAKDKS/ref=sr_1_1?ie=UTF8&qid=1463331228&sr=8-1&keywords=yogurt+starter
http://www.culturesforhealth.com/traditional-flavored-yogurt-starter.html
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-%E2%80%93-25-Pouches.product.100160138.html
Yogurt Makers
Electric units:
https://www.amazon.ca/NutriChef-PKYM26-Electronic-Machine-Function/dp/B0179ITYAC/ref=pd_sim_sbs_79_10?ie=UTF8&dpID=41zgCMJ9xjL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=KJHKJ6CFN0VHMX4XP18Z
If you have a costco membership:
http://www.costco.ca/Oster-Mykonos-Greek-Yogurt-Maker.product.100223060.html
Non-electric units (Can be used for Keifer also):
https://www.amazon.ca/YOGOTHERM-YOGURT-INCUBATOR-NON-ELECTRIC/dp/B004EKGK8S/ref=sr_1_9?ie=UTF8&qid=1463331096&sr=8-9&keywords=yogurt+maker
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-Maker-with-5-packs-of-probiotics.product.100157004.html
The Yogurt Workshop
The Yogurt Workshop was awesome!
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
- 2 quarts of milk (Full Fat makes for a thicker yogurt)
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
- Yogurt, ideally fresh.
- A big bowl
- A strainer or A Ultra-Fine Mesh Strainer (Like a Chinois or a Tamis), you can skip the step below if you have this
- Cheesecloth OR Nut Milk Bag OR Paper Coffee Filters
- A small weight (like a can of veggies) with a small plate/lid
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
- 2 cans of coconut milk (14oz) (Canned makes for a more stable yogurt, carton stuff tends to have emulsifiers and other additives that can greatly affect the state of your yogurt)
- Vegan Yogurt Starter
- Vegan Thickener, 2 teaspoons of Agar Agar
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Sunday, 3 April 2016
Upcoming Workshop - Yogurt Making for Beginners
Join us at The Workshop Club headquarters on May 14th from 2-5 pm for a Yogurt Making workshop!
We'll be making Regular, Greek, Goat, and Coconut Yogurt!
Come learn the ancient art of yogurt making! It’s surprisingly easy and inexpensive, most of the work takes place during the fermentation process.
Why pay high prices at the grocery store for specialty yogurt when you can make it at home?
You don’t even have to buy a special yogurt maker; you can use your crockpot! You can use multiple types for milk: cow, goat (raw or pasteurized), coconut, and other non-dairy milks as well.
Suggested donation is 5 dollars for materials, but if you're not able to donate, you are still welcome :)
Ingredients:
Milk
Source of Bacteria (Either a cup of old yogurt or store-bought bacteria)
Pot to heat up milk with a yogurt maker OR Crockpot with towels
Digital Probe Thermometer with Alarm
If making Greek yogurt either a fine sieve, cheesecloth, or paper coffee filters with a bowl to catch the Whey
*Maimum 8 Participants* Please advise the hosts in advance of any allergies/choices we should be aware of (ex: vegan).
Digital Thermometer example: http://www.canadiantire.ca/en/search-results.html?searchByTerm=true%3Bq%3Ddigital+thermometer%3Bnmq%3Ddigital+thermnometer
Yogurt Maker: https://www.amazon.ca/Oster-Mykonos-Greek-Yogurt-CKSTYM1010-033/dp/B00PEHQYW2/ref=sr_1_2?ie=UTF8&qid=1459706553&sr=8-2&keywords=yogurt+maker
Friday, 23 October 2015
Eating Acorns
Oh man, the acorns workshop was awesome! And that bread? Holy moly. SO GOOD.
Courtney showed us the quickest and easiest way to make acorn flour, but there are a few different ways it can be done.
The acorn nuts are quite bitter to begin with (I tried them to verify ;) so it's necessary to rinse them to get the tannins out.
(Cool fact: Tannins - from aging in oak barrels - give red wine a lot of their flavour!)
Before acorns are edible, the bitter tannins must be eliminated. For some oaks (English, chestnut oak) the tannins are minimal and peeling off the outer skin and lightly roasting the whole kernels will do. Most acorns need a water leaching to become edible. Boiling whole or lightly chopped kernels in several changes of water over several hours is one way. This makes a very dark nut with loss of sugar, and changed starch making it less useful for thickening. But the whole kernels can be eaten as is or added to granola or trail mix. Soaking whole or chopped kernels in fresh cold water is another way. This was traditionally done in a pit, or in a basket in a stream over several weeks. This washes out the tannins, leaving the sugars and starches and results in a pale nut which can be ground and used as flour or eaten as is. This cold processed flour is an excellent thickener, and makes good porridge.
The Fast Method:
The fast method results in a slightly poorer quality flour (less sugar and starch) than the boiling or cold water leaching process, but it’s super fast and easy. Having the modern convenience of wheat flour, corn or potato starch, and lots of sweeteners at hand the lack of the natural sugars and starches will not be missed when baking with acorn flour made this way!
Shell the acorns and discard any kernels that are discoloured. The nuts should be creamy white or pale beige. Cut off any black, grey, yellow or brown parts.
Put 1 or 2 cups of kernels into a blender with lots of water. Blend to a fine paste, you want particles the size of cracked wheat or even cornmeal. The water will turn milky white, this is the starch coming out of the nuts.
Pour the slurry into a clean nylon stocking. You want a fairly thick weave, not a sheer stocking. Let drain, and then wash the stocking full of nut meal under cold water, kneading the nut meal inside until the water runs clear and no more white starch comes out. The starch is easier to see than the tannin, so we use the absence of starch as a clue to when we have sufficiently washed the nuts.
Spread the nut meal out on a stocking or fabric covered dehydrator tray, or a fine mesh screen. Dry at a fairly high temperature for 6 to 10 hours, stirring and breaking up lumps occasionally. The oven can also be used, 15 – 20 minutes at 150 – 200F then leave the door ajar for several hours, stir, give it another 10 minutes at low heat until dry.
When completely dry, sift or run the meal through a food mill to even out the texture. Enjoy!
When cooking with this acorn flour, use it in place of cornmeal in bread, cake or muffin recipes. It can also be used instead of almond or walnut meal. Use it with wheat flour for best texture, and add a spoonful of extra sugar and starch if you find the texture too heavy. This does not make good porridge, but is wonderful added to muffins and cookies.
References:
This is from the blog of an awesome Serbian guy. Lots of good info and crazy speculation.
Courtney showed us the quickest and easiest way to make acorn flour, but there are a few different ways it can be done.
(Cool fact: Tannins - from aging in oak barrels - give red wine a lot of their flavour!)
Before acorns are edible, the bitter tannins must be eliminated. For some oaks (English, chestnut oak) the tannins are minimal and peeling off the outer skin and lightly roasting the whole kernels will do. Most acorns need a water leaching to become edible. Boiling whole or lightly chopped kernels in several changes of water over several hours is one way. This makes a very dark nut with loss of sugar, and changed starch making it less useful for thickening. But the whole kernels can be eaten as is or added to granola or trail mix. Soaking whole or chopped kernels in fresh cold water is another way. This was traditionally done in a pit, or in a basket in a stream over several weeks. This washes out the tannins, leaving the sugars and starches and results in a pale nut which can be ground and used as flour or eaten as is. This cold processed flour is an excellent thickener, and makes good porridge.
The Fast Method:
The fast method results in a slightly poorer quality flour (less sugar and starch) than the boiling or cold water leaching process, but it’s super fast and easy. Having the modern convenience of wheat flour, corn or potato starch, and lots of sweeteners at hand the lack of the natural sugars and starches will not be missed when baking with acorn flour made this way!
Shell the acorns and discard any kernels that are discoloured. The nuts should be creamy white or pale beige. Cut off any black, grey, yellow or brown parts.
Put 1 or 2 cups of kernels into a blender with lots of water. Blend to a fine paste, you want particles the size of cracked wheat or even cornmeal. The water will turn milky white, this is the starch coming out of the nuts.
Pour the slurry into a clean nylon stocking. You want a fairly thick weave, not a sheer stocking. Let drain, and then wash the stocking full of nut meal under cold water, kneading the nut meal inside until the water runs clear and no more white starch comes out. The starch is easier to see than the tannin, so we use the absence of starch as a clue to when we have sufficiently washed the nuts.
Spread the nut meal out on a stocking or fabric covered dehydrator tray, or a fine mesh screen. Dry at a fairly high temperature for 6 to 10 hours, stirring and breaking up lumps occasionally. The oven can also be used, 15 – 20 minutes at 150 – 200F then leave the door ajar for several hours, stir, give it another 10 minutes at low heat until dry.
When completely dry, sift or run the meal through a food mill to even out the texture. Enjoy!
When cooking with this acorn flour, use it in place of cornmeal in bread, cake or muffin recipes. It can also be used instead of almond or walnut meal. Use it with wheat flour for best texture, and add a spoonful of extra sugar and starch if you find the texture too heavy. This does not make good porridge, but is wonderful added to muffins and cookies.
References:
This is from the blog of an awesome Serbian guy. Lots of good info and crazy speculation.
Acorn Bread Recipe
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
3 tablespoons maple syrup
1 egg
1 3/4 cup milk (I used coconut milk, any milk will do, homo or buttermilk make it extra rich)
1 tablespoon apple cider vinegar (omit if using buttermilk)
4 tablespoons butter or margarine (coconut oil ok)
preheat oven to 425 degrees F.
combine dry ingredients in large bowl, stir well.
add wet ingredients except butter. stir into a smooth batter.
put butter into large skillet (12 inches or so) and put into oven to heat up. butter should melt and be very hot, just below smoke point.
reduce temperature to 375F or 400F.
bake for 30 minutes, until bread sets in centre and pulls away from the side of the pan.
serve warm!
Saturday, 3 October 2015
Upcoming Workshop - How to Eat Acorns
Hello Friends!!
I am very excited to announce that in October, Courtney will be hosting a workshop on how to eat acorns!
Details of the workshop will be announced shortly, but in the meantime, it's acorn-gathering season! Here's a note from Courtney with some acorn gathering tips!
we can divide the local oaks into two broad categories, oaks with rounded leaves and oaks with pointy leaves. round leaf oaks are english oak, burr oak, and white oak. these have the sweetest acorns. they have acorns that have small hats and long nuts. english oaks often have very skinny almost columnar appearance, and are planted next to houses and buildings. some can be found on u of t campus, one is at the corner of harbord and spadina in front of the athletic centre. they have small rounded leaves. white oaks are big trees, sprawling in shape and they have larger leaves. burr oak have been planted in toronto by the city in the last 10 years, many are not large enough to produce many acorns yet. they have very big mitteny leaves, corky bark and gnarly twigs, and acorns with bristly hats. acorns from round leaf oaks will be very hard to find, because they are so delicious. squirrels, bluejays, raccoons and other wildlife will probably eat them all before you get there.
the pointy leaf oaks you'll have more luck with. the black, red, and pin oaks all have pointy leaves, and big sprawing shapes, with crooked branches. pin oaks make extremely tiny acorns, so they are not worth harvesting. black and red oaks make very large acorns, round with big hats. these are less popular with the animals until frost and fall rainstorms have washed them and made them sweeter. go for these! they are often in parks north of davenport in the west end of the city.
gather acorns:
ideally, you want acorns that have just fallen to the ground, with brown shells and no hats, or very loose hats. these are the ripest and best. gather acorns from the ground by raking, or put down a tarp and wait a couple days. i like gathering from areas where you know there won't be weeks old acorns (acorns on ground get infested with ants, worms and fungus) driveways, decks, and well maintained lawns are ideal. choose acorns with no visible holes, and discard acorns with bites out of them, cracked shells, or attached hats. wash and air-dry, and save them in a cool dry place until october 19!
email me with any questions. courtneyjanetlake@gmail.com
Top left - Pin Oak with tiny acorns!
Right - Black and Red Oak
Bottom - English Oak
Sunday, 30 August 2015
Garlic Confit Recipe
‘Confit’ is a preservation method that dates back thousands of years. But just because it’s old, doesn’t mean it has to be boring! This all-natural, slightly nutty, sweet *VEGAN + GLUTEN FREE* product can be used for many different dishes, including Garlic Bread, Marinades, Dressings, Sauces,Soups and Roasts.
Once you’re comfortable with garlic, experiment with fruit, cherry tomatoes, chilis, onions or even poultry and meat!
Expiration: Garlic confit can keep for months or even years.
4 heads of garlic Olive Oil to cover Kosher salt Fresh pepper Herbs, preferably fresh Hot chili flakes (to taste) Equipment needed: Sharp knife Cutting board 2 large bowls (optional) Sauce pot and lid Silicon spatula
Method:
Remove cloves of garlic from bulbs. Skin by hand (alternatively: place garlic cloves in one bowl, cover with the other bowl to form a globe and shake vigorously for 30 seconds. Uncover and remove the peeled cloves). Remove stem ends, green sprouts and any damage. Chop garlic into medium pieces (larger is better than smaller, use your judgment) and place in pot. Once all garlic is in the pot, add oil and cover all garlic by an inch. Season with salt, pepper and herbs of your choice (I suggest rosemary, sage, thyme and basil).
By stove: place pot on stove over medium low heat. You want to ensure it is not boiling at any time.
By oven: preheat to 250 C, or 225 if your oven tends to have hot spots. Check occasionally.
After 45-60 minutes, check the garlic again. It should be translucent, slightly darker in colour and very fragrant. Stir to ensure consistency throughout the batch. You can’t over cook this at low temps, so it’s ok to carry on if it’s not 100 percent cooked.
Like it? Try these!
In oil:
Duck, Goose and meat
Onions
Leek
Chive
Scallion
Shallots
In simple syrup:
Pears
Apples
Raisins
Cherries
Garlic Confit Workshop
How did I not know about confit before?
This stuff is pretty close to actual magic, I'm pretty sure! It was so easy to make, and we honestly spent most of the time sipping wine and chatting!
The hardest part was getting the oil not to boil. It turns out my burners are just set so high that even on the lowest setting we weren't able to stop the mixture from boiling, so we ended up putting in in the oven on a very low setting, which worked perfectly.
We used sage, thyme, rosemary, salt and pepper to season the batch, and it turned out beautifully. One point I would share is that you need way more of the spices than you might think.
The finished product turned out a lot like roasted garlic, in flavour, although nuttier. I'm also very pleased to have ended up with a mason jar full of the extra garlic-infused olive oil, which will be making many appearances in salad dressings and bread dips in the future!
Friday, 21 August 2015
Gluten Free Baking With Holly - Coconut Cupcakes Recipe
Holly D's Gluten Free Vegan Toasted Coconut Cupcakes
Ingredients:
- 2 servings of egg replacer (2 tsp mix plus 2 tbsp water)
- 1/2 cup vegan margarine (refrigerated)
- 3/4 cup white sugar
- 3/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 2 tsp rum
- 3/4 cup white rice flour
- 1/3 cup potato starch
- 1/3 cup tapioca starch
- 3/4 tsp xanthan gum
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup sweetened coconut, toasted
- pinch of salt
Directions:
1. Preheat oven to 350 degrees and line a muffin pan with liners. Toast the coconut by cooking it in a frying pan on medium heat, stirring frequently for approximately 3 minutes or until browned. Set aside.
2. In a small bowl mix the egg replacer and water together until smooth, set aside.
3. In a bowl sift together the rice flour, potato starch and tapioca starch; stir in the xanthan gum, baking powder, baking soda and salt. Set aside.
4. In a large bowl cream the margarine and sugar together using an electric mixer until it becomes pale and fluffy. Add the vanilla and coconut extract, and the rum and mix until combined. Add the "eggs".
5. Add approximately 1/3 of the coconut milk to the butter mixture and blend until thoroughly combined. Then add approximately 1/3 of the "dry" flour mixture to it and again blend until combined. Repeat until all of the coconut milk and dry ingredients have been added.
6. Gently fold in the toasted coconut.
7. Using an ice cream scoop, evenly distribute the batter into the muffin pan to create 12 cupcakes.
8. Bake for 20 minutes or until the tops are just becoming golden. Insert a toothpick to ensure that the cupcake is thoroughly cooked. Allow to cool before icing.
"Buttercream" icing
Ingredients:
- 3/4 cup vegan margarine (refrigerated)
- 3 cups icing sugar
- 1 tsp vanilla extract
Directions:
Cream together the margarine, vanilla and 1 cup of icing sugar until smooth. Add 1 additional cup of icing sugar and blend again until smooth, and repeat one last time. Decorate!
Monday, 17 August 2015
Upcoming Workshop - Garlic Confit with Brie
On Sunday August 30th at 3 pm, The Workshop Club will be hosting a Garlic Confit workshop at our Headquarters!
Our facilitator, Brie, will be teaching everyone how to make a tasty confit, and providing the ingredients for everyone to make their own confit at home. Confit is all natural, vegan and gluten free!
A $10 donation is suggested for this workshop to help pay for materials. Please note donations are NOT mandatory, and everyone is welcome.
We will ask participants to bring a chef's knife, cutting board, and a sanitized 1 cup container, for taking home ingredients. Everything else will be provided.
Please RSVP on our Facebook page. PM Harmony Page if you need an invite to the group!
Our facilitator, Brie, will be teaching everyone how to make a tasty confit, and providing the ingredients for everyone to make their own confit at home. Confit is all natural, vegan and gluten free!
A $10 donation is suggested for this workshop to help pay for materials. Please note donations are NOT mandatory, and everyone is welcome.
We will ask participants to bring a chef's knife, cutting board, and a sanitized 1 cup container, for taking home ingredients. Everything else will be provided.
Please RSVP on our Facebook page. PM Harmony Page if you need an invite to the group!
Upcoming Workshop - Gluten Free Baking with Holly
Coming up this Thursday August 20th at 6 pm, The Workshop Club is hosting our first baking workshop! The workshop will be held at our Headquarters, near Jane St and Annette St in Toronto.
The lovely and talented Holly of Gluten Free Holly D (find her blog here) will be at The Workshop Club Headquarters teaching us to bake gluten free coconut cupcakes. Holly is a talented self-taught gluten free baker, who creates her own recipes. The recipe we are making is also vegan!
We are requesting a $2-$5 donation for this workshop, to help cover the cost of materials. Please note donations are NOT mandatory, and everyone is welcome.
Please RSVP on our Facebook page. PM Harmony Page if you need an invite to the group!
The lovely and talented Holly of Gluten Free Holly D (find her blog here) will be at The Workshop Club Headquarters teaching us to bake gluten free coconut cupcakes. Holly is a talented self-taught gluten free baker, who creates her own recipes. The recipe we are making is also vegan!
We are requesting a $2-$5 donation for this workshop, to help cover the cost of materials. Please note donations are NOT mandatory, and everyone is welcome.
Please RSVP on our Facebook page. PM Harmony Page if you need an invite to the group!
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