Cooking Class: Healthy Holiday Season Desserts with Jennifer Abadi

Cooking Class: Healthy Holiday Season Desserts with Jennifer Abadi


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When the holiday season arrives, bakeries and kitchens are in full swing, and dietary restrictions abound. But what to prepare for those with a sweet tooth who love to bake, but are looking for a healthier alternative to the usual confections?

Join us as we learn to make Sweet & Salty Peanut Butter-Chocolate Chip Cookies (Gluten-free/Flourless/Dairy-free) and Pumpkin-Ginger Root Cake (Vegan/Dairy-free).
In this hands-on class, students will learn how to use healthful ingredients in a natural way that won’t compromise the quality of the cake or cookie. Seasonal ingredients such as pumpkin, maple syrup, fresh ginger, cinnamon, and cloves will be incorporated to create a moist and flavorful cake without the use of refined sugars, eggs, or dairy. For cookie lovers, creamy peanut butter combined with crushed peanuts, vanilla, and dark chocolate chips will come together in a sweet & salty confection that is crumbly yet completely flourless and gluten-free. 
Led by cooking instructor, cookbook author, and recipe preserver Jennifer Abadi, this family-friendly, interactive, hands-on seminar will teach you how to easily create two different types of baked desserts — one gluten-free and a second vegan — that are both dairy- and guilt-free. 

Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of how to incorporate common, easy-to-find ingredients into healthier desserts that are perfect for the fall and upcoming holidays. 

Our Class’ Menu:
  • Sweet & Salty Peanut Butter-Chocolate Chip Cookies (Gluten-free/Flourless/Dairy-free) 
  • Pumpkin-Ginger Root Cake (Vegan/Dairy-free)

Formal recipe cards will be sent via email 48 hours in advance of this class.
SHOPPING LIST:
  • 1 cup smooth peanut butter (can be salted or unsalted but not chunky kind)
  • 1 large egg
  • freshly grated ginger root or ginger paste from a jar
  • vanilla extract
  • ½ cup vegetable, canola, or coconut oil 
  • 2/3 cup (canned) pumpkin puree (can also use canned butternut squash puree)
  • 2/3 cup pure maple syrup
  • 1¼ cups vanilla or plain soy milk
  • cider vinegar
  • 1 cup organic whole wheat flour
  • 1 cup organic all-purpose flour
  • ground ginger
  • ground cinnamon
  • ground nutmeg
  • ground cloves
  • baking powder
  • baking soda
  • brown sugar
  • kosher or sea salt
  • ¼ cup pumpkin seeds, for garnish (optional)
  • ¾ cup chocolate chips or mini chips (can also use dairy-free chips)
  • ½ cup salted or unsalted peanuts (optional)
EQUIPMENT:
  • Measuring cups and spoons
  • 2 mixing bowls and mixing spoons
  • 1 or 2 baking sheets/cookie sheets
  • Parchment paper (for lining loaf baking pan for cake and baking/cookie sheet for cookies)
  • Standard loaf pan or large cup muffin tin (Texas size) or standard muffin tin (and paper or silicone baking cups)
  • Rubber spatula
  • Box grater and peeler (if grating fresh ginger root)

Jennifer Abadi is a native New Yorker, born, bred and raised on Manhattan’s Upper West Side. She is half Sephardic (Aleppo, Syria) and half Ashkenazic (Riga, Latvia). She is a researcher, developer, and preserver of Judeo-Arabic and Sephardic recipes and food customs, focusing on the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. She is the author of two cookbooks: "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" and "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen." Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC), as well as privately. Jennifer has been providing Jewish Food & Culture tours on Manhattan’s Lower East Side for Context Travel since 2012."

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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