BAKING WORKSHOP
WEEK 1

Linzer cookies

sugar-free, gluten-free, dairy-free, vegan

• prep time before login: 15 minutes

• class time: approx. 50 minutes

Ingredients (makes 12 cookies)

※ please have all ingredients out and prep/measure starred ingredients prior to lesson

▢ 1½ cups almond flour ※
▢ 1 cup ground hazelnuts (if not using hazelnuts, use 1 more cup of almond flour) ※
▢ 1 tsp baking soda and pinch of salt
▢ 6 drops of lemon juice (for a chemical reaction :)
▢ 2 Tbsp applesauce
▢ 2 Tbsp coconut oil (melted in microwave 15 seconds) ※
▢ 3 Tbsp agave or maple syrup
▢ 1 tsp each of vanilla and almond extract
▢ 1½ Tbsp each chia and flax seeds ※
▢ 3 Tbsp water (mixed with the seeds)
▢ raspberry jam (classic)
NOTE: For the classic linzer flavor combo, it is best to use hazelnuts and raspberry jam.

Utensils needed

▢ large and small mixing bowl
▢ spatula
▢ wire whisk
▢ sheet pan and parchment paper (optional)
▢ pastry cutter or large dull knife
▢ saran wrap
▢ Tablespoon and teaspoon measurers
▢ ¼ cup and 1 cup measurer
▢ food processor to blend hazelnuts

Directions

1. Preheat oven to 350 F

2. Soak chia and flax seeds in water for 10 minutes to bind as the “egg”

3. Mix dry ingredients in a large bowl (first three listed)

4. Mix the next four wet ingredients (except jam) in a small bowl

5. Add wet ingredients to dry and stir with spatula until mixed

6. Lay out saran wrap and place dough in the middle

7. Roll it out into a log and freeze for 10 minutes

8. Take out of freezer and cut into 12 equal parts

9. Roll into balls and make thumbprints

10. Fill each crevice with jam and bake at 350 F for 15 minutes

BAKING WORKSHOP
WEEK 2

MARGARITA PIZZA

vegetarian

• prep time before login: 20 minutes

• class time: approx. 70 minutes

Ingredients for sauce:
▢ 16 oz. medium washed sweet cocktail tomatoes or Roma tomatoes ※
▢ 2 Tbsp tomato paste ※
▢ ½ tsp salt ※
▢ 4-6 cloves of garlic unpeeled ※
▢ 1 handful of oregano leaves removed from stems (or 2 Tbsp dried) ※
▢ 1 red bell pepper or 8 mini red peppers ※
▢ 2 Tbsp white wine or beer (optional) ※

Ingredients for dough: (makes 2 pizzas)
▢ 3 cups or 390 grams all-purpose flour or Tipo 00 pizza flour (available online) ※
▢ 1 cup and warm water ※
▢ 2 teaspoon (1 packet) instant yeast
▢ ½ tablespoon/drizzle of olive oil
▢ 2 teaspoon pink salt
▢ 3 Tbsp of cornmeal
▢ package of shredded mozzarella

※ please prep/measure prior to lesson and have all ingredients out

Utensils needed

▢ medium mixing bowl
▢ spatula
▢ wire whisk
▢ sheet pan
▢ kitchen towel
▢ cup and spoon measurers
▢ pizza stone or heavy sheet pan
▢ stand mixer (like a Kitchen Aid)
▢ medium sauté pan

Directions for sauce: (or use one small can of stewed tomatoes to save time)

Preheat oven to 400 F ※

1. Place herbs on the bottom of the roasting pan and top with tomatoes, red pepper quartered and unpeeled garlic ※

2. Drizzle olive oil over the top and add salt - roast for 20 minutes ※

3. Let cool and remove skins from the garlic ※

4. Puree in food processor or blender on medium (oven preheat to 500 F) ※

5. Heat tomato paste over medium heat and stir for one minute

6. Add a splash of white or red wine (about 2 Tbsp) and mix for 30 seconds

7. Add 2 Tbsp tomato paste and continue stirring for 15 minutes as it reduces

Directions for dough:

1. Put 1 cup of water in a glass measuring bowl (should be room temperature)

2. Whisk 2 tsp yeast in the water and let sit for 5 minutes

3. Measure 3 cups of flour (390 g) and sift into stand mixer bowl, add salt ※

4. Add wet mix to dry and stir with hook attachment or large spatula

5. Knead with stand mixer for 4-6 minutes and then by hand 3-5 min

6. Split the dough in half, forming two balls, coat with olive oil and cover with a towel to proof (rise) for at least 15 minutes and up to 45

7. Preheat oven to 500 F and sprinkle back of sheet pan (s) with cornmeal

8. Start stretching dough by rotating it around both fists letting gravity work

9. Lay the pizza dough on the back of a sheet pan or stone, add sauce and cheese

10. Bake 10-12 minutes on middle rack until crust is browned

11. Let cool and top with fresh basil and olive oil