Learn how to bake healthy - without sugar and using heritage flours, seeds and other superfoods.
3 in stock.
Course Dates 2017
21 January, Saturday
Group Size: 3 Students
Location: Bexleyheath, Kent
Skillls level: Suitable for all
You are also welcome to book your own date, just select 'Book your own date' and let us know what date is best for you at the checkout. This is subject to our availability, so if you'd prefer to find out suitable dates first just contact us here.
This Healthy Baking Course is suitable for anyone who wants to look into alternatives to traditional baking and learn how add them to their daily food regime.
The course is mainly 'hands on', so you will be baking and making your own bread, muffins and other treats. Some healthy bakes will be demonstrated by your tutor (giving you chance to have another cup of tea or take notes if you wish), but you will still take plenty of samples home.
The course is held in a domestic kitchen in small groups with plenty of one to one tuition from your host Magdalena Marsden. Our small groups are ideal for learning and ensuring that you get most out of your day.
The course is suitable for complete beginners, we will cover cover all the basics of bread baking, general baking, ingredients and equipment use.
Here is what we will be baking on this healthy baking course:
Wholemeal Rustic Loaf with caraway seeds
Breakfast Granola with Fruit & Nuts
Crispbread with Pumpkin Seeds
Spelt Loaf with Seeds & Raisins
Yoghurt & Pear Bran Muffins
plus few more surprises - depending on the season...
What's included ?
1 day hands on baking workshop in a small group of 3 people (10 - 4 pm)
Food demonstration of some of the recipes on the course
Course recipe handouts with detailed descriptions of how to make bread and useful resources information
Delicious refreshments - tea or coffee throughout the day and light healthy lunch
Everything you bake on the day and plenty of samples from the recipes demonstration to take home with you
How did I get into healthy baking? When I was growing up sugar, flour and anything with carbohydrates was fairly cheap and since we didn't have money to spare, that's what our diet mainly consisted off. Yes, I think our diet was pretty unhealthy.
I remember I used to put about 5 sugars in my tea before I moved to London all those years ago. Not good, I know...
I've always struggled with energy levels and probably because all my childhood upbringing I really enjoyed anything with sugar.
When I started to bake my own bread I've noticed that I'm full up a lot quicker and don't feel the horrible slumb of energy about an hour after I've eaten. I didn't pay much attention to it at the time, because I baked bread for the flavour not really for any nutricional value.
But when my work career sky rocketed and I had less and less time to look after myself and pay attention to what I ate, I realised that if I don't do something about it I could become pretty ill soon.
I don't really do diets (I can't stand being hungry...) and I'm naturally suspicious of any new food fads, so I decided to find my own way. I've started to bake bread with more wholemeal flour and tried loads of recipes with 'healthier' ingredients options.
The results (and very unscientific at that!) were quite surprising. I was less hungry afterwards, I didn't feel the need to keep eating more than I needed.
I decided to learn more about low GI ingredients - foods and ingredients that are naturally low in sugar, which means that they don't give you such an energy spike when you eat them and keep your energy slowly developing, but for longer. I read loads of books and even enlisted help of professional nutricionist.
I'm glad I've made those changes all those years ago and eventhough my diet is far from perfect, I can see the benefits of baking healthier bread and cakes and swapping them for commercially produced ones.
And now I'm delighted that I can share my favourite recipes in this 'Healthy Baking Course' with you.
'Thank you for a great day last Saturday. I've looked forward to your course for a while and I've enjoyed the day.
My family is quite difficult to bake for, the kinds just love shop bought doughnuts and sweet danish pastries, so when I tried to bake for them in the past, they were not too keen.
This time round, I didn't tell them that the recipes were healthy (as you suggested) and surprise, surprise my youngest one ate the Banana Flapjacks without much fuss.
I've now slowly replaced most of our white shop bought bread with homebaked bread and already start to feel the difference. I'm full up much sooner and feel less bloated than with processed bread.
For work lunch I bake the crispbread and have a soup with it. I can now work right through the afternoon without reaching out for sugary chocolate bar mid afternoon.
Thank you so much - not only the course was a great day out and I've learned so much, but now it's actually changing my life.