This morning Chef Glenys Morgan baked up a bevvy of wholesome whole grain goodness using recipes from Good to the Grain by Kim Boyce. Guests were treated to a delicious array of baked goods that incorporated grains that are common but that are not often used in baking.
-strawberry barley scones
-flatbread (amaranth flour)
-challah (3 grain)
-apricot and boysenberry tart (rye flour)
-chocolate olive oil cake (spelt)
We were all delighted by how flavourful and light the baked goods were and that they were wholesome without being too "granola-like".
Our next class in our Saturday Baking Series features Tartine Bread by Chad Robertson on November 20 at 10:30 a.m. Chef Glenys Morgan will demonstrate and discuss key tips and techniques for baking the perfect bread. This class is $95.00 and includes a copy of Tartine Bread. Call 604-688-6755 to register.
1 day ago