Vegan & Gluten-Free Baking | Natural Gourmet Institute

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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Hands-On

Vegan & Gluten-Free Baking

Monday, February 18

6:30 pm - 9:30 pm

Tickets

13 out of 16 available
Vegan & Gluten-Free Baking (2/18/19) 6:30-9:30pm$140.00

Whether you need a midday pick-me-up, a sweet after-dinner course, or a show-stopping centerpiece for your holiday dessert table, you’ll be sure to impress with these simple yet spectacular recipes. Join our NGI chef in whipping up some tasty treats from all-natural ingredients such as almond flour, maple syrup, coconut oil, agar, flax seeds, and fresh fruit. You’ll make buttery nut crusts, pastry cream from fresh almond milk, decadent brownies, and more. And yes, everything is vegan and gluten-free!

*Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience with each recipe, they will learn techniques for each and be able to taste all completed dishes at the end of the class. All students will leave with a complete recipe packet at the end of the class.

FAQ

Dishes We'll Cover

Spiced Fruit Muffins

Almond Fruit Tart With Almond Crust

Lime Tart With Walnut Crust

Deep Dark Chocolate Brownies

Chocolate Chip Cookies

Lemon Wafers

*This is a sample menu. Recipes are subject to change.

About the Instructor

Elliott Prag is a 1995 graduate of Natural Gourmet Institute’s Chef’s Training Program (CTP 32). Following graduation, he worked for several years in restaurants, as a private and personal chef, and had his own catering company. Elliott began teaching at NGI in 1999. He’s been a frequent contributor to Vegetarian Times and other food-related media. In 2003, he opened a plant-forward, market-driven restaurant in Sofia, Bulgaria, just because. He returned to New York in 2005 and started working full-time for Natural Gourmet as an instructor for the public and Chef’s Training programs. He’s also the Curriculum Development Manager for Chef’s Training.

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