Holy mother of baking, today was yet another EPIC day in the kitchen. I mastered the art of healthy sticky buns today. Sounds crazy right? ‘Healthy’ sticky buns, but I assure you, these babies were gluten free, dairy free, egg free, processed-sugar-free morsels of H-E-A-V-E-N.
I also learned to create vegan waffles, french crepes, perfect pancakes and sensational savoury scones. They say a picture paints a thousand words, but I think the following pictures will also make you droooooool. So without further ado, I present a glimpse into my day today…enjoy
The essential ingredients – top is my flour mix, left is the yeast fermenting and rising, right is my walnut raisin and maple crystal mix (with a little rum extract)
This was taken after I had made the dough, kneading it to rise (twice) before rolling it out and filling it with the yummy contents… I’m learning that I love to work with dough – very relaxing, almost meditative!
Ta daaaaaaa – the finished, sticky bun, product! The smell of this was amazingly sweet….it makes me salivate just thinking about it!!
Wonderful waffles with micro (edible) pansies and maple chilli glaze.
My sensational, savoury scones featuring sundried tomato and fresh rosemary – recipe coming soon because these are way too good to keep all to myself!
My girl, Chef Nate and I, sampling our wares and celebrating with selfies, naturally!
A small tasting plate we put together featuring a little of everything we made today. We often share the finished product/s with staff and students at the Natural Gourmet Institute. As Chef Alex says “sharing is caring”…
The ‘after’ shot of the tasting plate as is came back to us… I think this means everyone liked what we made today???