Holistic holiday treats that are as indulgent as they are nourishing – feed them to your nearest and dearest, then divulge that they are consciously crafted from whole grain flours and unrefined sweeteners in as much as possible!
* Note: Where recipes are gluten-free, they are indicated by GF.
Super Gingery Gingersnaps
Oat flour-based cookies with moreishly chewy centres, flavoured with a trifecta of ginger – ground, fresh, and crystallized. Calling all ginger lovers! (although, of course, you can dial down the gingeriness if you so wish…). GF
Pecan and Cranberry Pie
A nutty oat-based crust cradles a sticky gooey maple syrup-flavoured filling extravagantly filled with pecans, with tart cranberries laced throughout to cut the richness. If wished, a wonderful accompaniment is maple ice cream (see Bonus Recipes below).
Spiced Orange and Chocolate Layer Cake
A spectacle of a tall layer cake built on two spelt flour-based moist cake recipe keepers here – one rich and chocolatey, the other zesty with citrus. Opulently iced with milk chocolate fudge frosting and embellished with candied orange slices (see Bonus Recipes below).
Spiced Pumpkin Bundt Cake
Pumpkin purée ensures tenderness in this simple yet crowd-pleasing cake. Christmas spices and plump raisins add the perfect touches of holiday luxury. Finished with a creamy honey glaze. GF
Bonus Recipes (not demo-ed):
1. Candied Orange Slices
2. Milk Chocolate Fudge Frosting
3. Maple Ice Cream
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 14 participants
CHEF JOYCELYN SHU
Chef will demonstrate all recipes and each participant will have the opportunity to try his/her hand at some key steps of the process.
Each participant will sample all the items demonstrated and bring home a recipe pack.
Each participant will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.