Vegan Baking Techniques: A 3-Day Intensive Workshop | Natural Gourmet Institute
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Demonstration, Hands-On

Vegan Baking Techniques: A 3-Day Intensive Workshop

Tuesday, May 1

9:30 am - 4:00 pm


7 out of 15 available
Vegan Baking Techniques: A 3-Day Intensive Workshop (5/1/18-5/3/18) 9:30am-4:00pm$895.00

Take an in-depth look at creating vegan desserts, from tempering chocolate to making flax eggs. This course will give you hands-on experience with the equipment, tools and techniques needed to confidently prepare inspiring, elegant and most importantly, delicious desserts free of dairy, eggs or refined sweeteners. Our expert chefs will guide you as you learn how to use ingredients like whole grain flours, agar, arrowroot, kuzu, flax seeds and nut milks to create showcase worthy vegan cookies, bars, pies, cakes and ice creams and more. Each day, as you finish baking, our professional chef instructor will teach students how to beautifully plate and display their sweet creations.

Day 1- Cookies, Bars and Baklava 
You’ll begin with a thorough foundation of your new pantry staples: whole grain flours, plant-based fats and milks, natural sweeteners, fruits, and nuts. From there, we’ll explore the science behind perfectly-leavened baked goods as well as how to create and use homemade egg substitutes. We’ll put all that information into action as we grind almond flour, work with phyllo, roll and shape dough to create high-quality, delicious vegan cookies.

Rolled Fig Cookies, Sesame Anise Biscotti, Rich Brownies, Oatmeal-Raisin Cookies, Chewy Pistachio Cookies with Saffron and Rosewater, Honey-Free Baklava, Rugelach, Chocolate-Orange Biscotti, Apricot Jam Dot Cookies, Cherry Jam Dot Cookies, Peanut Butter-Chocolate Drop Cookies, Hazelnut Tuiles with Cashew Cream Filling, Gluten-Free Chocolate Chip Cookies

Day 2 – Pies and Tarts

Mmm … what’s more comforting then a warm slice of homemade pie? Each student will prepare two types of pie crust: a rolled-out flaky pie dough crust and a pressed-nut crust. We’ll also learn how to blind-bake crusts and form free-hand galettes. Fruity and creamy fillings for all seasons will be featured in this jam-packed day of baking and assembling.

Pear Galettes, Coconut-Lime Tart With Toasted Walnut Crust, Mini Fruit Tarts With Almond Cream, Pumpkin Pie, Swiss Toasted Pecan Pie, Apple Crumb Pie, Blueberry Swirl “Cheese Cake”, Vanilla Bean Ice Cream, Cinnamon Ice Cream, Cardamom Ice Cream, Basil Ice Cream, Raspberry Coulis, Caramel Sauce, Chocolate Bark With Flower and Raspberries

Day 3 – Cakes, Quick Breads, Frostings and Fillings

Moist cakes and muffins will be your forte after this class. You’ll also make spreadable and pipeable frostings and all of the best cake decorating techniques, using a variety of pastry tips to create flowers, borders, basket weaving, elegant writing, and more.

Fudgy Chocolate Cake with Mocha Frosting, Vanilla Cake with Coconut-Cashew Frosting, Lemon Cake with Lemon Whipped Coconut Cream, Orange Cake with Orange Whipped Coconut Cream, Banana Cake with Chocolate Peanut-Butter Frosting, Corn Muffins, Blueberry Muffins, Peach Pecan Muffins , Morning Glory Muffins, Walnut Zucchini Bread

*These are sample menus. Recipes are subject to change.


About the Instructor

More info coming soon!

Class Schedule

Tuesday, May 1
9:30am – 4:00pm
Wednesday, May 2
9:30am – 4:00pm
Thursday, May 3
9:30am – 4:00pm

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