I’m excited to have 2 Gluten Free Holiday Baking Classes at my local Whole Foods stores:

AND

Both are FREE events but feel free to RSVP, especially in Torrance, because there’s limited space.


The Holidays are approaching. This year why not surprise your guests with delicious homemade gluten and/or grain free baked goods, and offer them a healthy & tasty alternative? And why not add a little “je ne sais quoi” that will make your baking stand out?

During this workshop you will:

  • Learn to prepare simple and delicious baked goods with a European flair that will please even the most picky eaters
  • Discover new ingredients that will surely find their place in your pantry
  • How to cook with alternative healthy flours & non-dairy milks at home

~These recipes are gluten, dairy, nut and/or egg, free – Substitutions will be suggested~

Menu:

Pain d’Epices Provençal (Gluten Free French Gingerbread)

Alsatian Stollen (Gluten Free German-style fruit bread)

Italian Orange Spice Biscotti (Paleo)

 

About the Instructor: Jennifer Weinstein is a French Teacher, a Textile Designer, an Intuitive Cook & a Special Diet Consultant. She’s been cooking for 25 years, gluten free for 10 years & paleo for 5 years. She strongly believes in the curative power of healthy, nutrient-dense food since she has experienced it herself. As a health food advocate, she is very passionate about educating people and making a point that healthy food can be flavorful as well. She’s also the author of the culinary blog French Paleo in Lalaland: zenseer.wordpress.com

There are a few blogs that I follow (Ok…more than a few) and one of them is Provincial Paleo – one of the few good AIP (Autoimmune Protocol*) blogs out there.

Dora (the author) just published her first e-book, entitled ” The Little Cookbook of Gluten-free Waffles“. The word “waffle” brought me back in time, in those glutenous days of mine…Sometimes it seems like another lifetime.

Anyway, I haven’t had a waffle in a long, long time. Sure, I make pancakes and I bought a vintage waffle iron for my companion once on Ebay (one that is not non-stick…so hard to find) but I haven’t used it once.

That e-cookbook may change everything: it’s grain free, the recipes are both sweet & savory, and you don’t need eggs (which is great because I regularly run out of duck eggs)…AND (because that’s not all), she has a few suggestions for waffle irons in her blog post, which led me to the purchase of a ceramic waffle iron (naturally non-stick but no Teflon involved).

I can foretell that waffles are gonna be back on the menu soon…And in my freezer as well!

*The Autoimmune Protocol basically means no grains, no dairy, no eggs, no legumes, no nuts & no nightshades

Whether you are transitioning from Gluten Free to Paleo, or diving directly & wholeheartedly into Paleoland, chances are you will encounter Elana Amsterdam‘s blog: Elana’s Pantry.

Elana has long mastered the art of baking with almond flour (she uses coconut flour as well). Like a lot of people (myself included), she went grain free for health reasons.

 

This recipe is taken from her latest cookbook “Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes” (page 36) and is made with coconut flour. It’s light, moist and very enjoyable…Hope you’ll like it as well.

NUT-FREE BREAD (Makes 1 Loaf / Pour 1 Pain):

  • 3/4 cup coconut flour3/4 de tasse de farine de noix de coco
  • 1 tsp baking soda1 càc de bicarbonate de soude
  • 1/2 tsp sea salt1/2 càc de sel 
  • 4 large eggs (duck eggs for me) – 4 gros oeufs (oeufs de canne pour moi)
  • 1/2 cup olive oil1/2 tasse ou 125 ml d’huile d’olive
  • 2 tbsp honey (which I omitted) – 2 càs de miel (que j’ai omis)
  • 1/4 cup golden flaxmeal, soaked in 1/2 cup water for 10 minutes1/4 de tasse de graines de lin blond moulues, trempées dans 1/2 tasse ou 125 ml d’eau pendant 10 minutes

Preheat the oven to 350F. Grease a 7 by 3-inch loaf pan with olive oil. In a food processor, pulse together the coconut flour, baking soda, and salt. Add the eggs, olive oil, and honey and pulse until thoroughly combined, then pulse in the flax meal-water mixture.

Scoop the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

En Français:

Préchauffer le four à 350F/180C. Huiler un moule à cake de 18 x 8 cm avec de l’huile d’olive. Dans un robot ménager, combiner la farine de noix de coco, le bicarbonate de soude et le sel. Ajouter les oeufs, l’huile d’olive ainsi que le miel et bien mélanger, ajouter ensuite le mélange lin-eau et bien mixer.

Verser la pâte dans le moule preparé à cet effet et cuire au four pendant 35 à 45 minutes ou jusqu’à ce qu’un couteau inséré au centre du pain en ressorte propre. Laisser le pain refroidir dans son moule pendant 1 heure, puis servir.

 

 

…Gluten Free of course!

I’m very excited about it and I know it’s gonna be fun. Plus it’s a bilingual class so we will be cooking, speaking a little French and (the best part) tasting our desserts & baked goods.

 

When? Saturday, December 5th 2015

Where? At Savoir Faire Language Institute, Redondo Beach (CA)

What Time? 10 AM to 12 PM

RSVP REQUIRED (Limited Space)

 

See details below:

december 2015 french cooking class by Jennifer