The new tutorials teach home bakers including novices, how to make a quick, easy lattice crust from scratch together with single and double-crust style pies.
More details can be found at http://www.scoopintelligence.com/pieday
The recently launched course includes dough making and how to bake a sweet-filled pie, a pot pie, and a plant-based quiche. Guided by an experienced plant-based baker committed to low food waste, the participants will learn additional tips for using up dough scraps are included.
The original recipes are dairy-free, egg-free, and soy-free. Substitution suggestions are provided to suit different preferences and dietary requirements. Instructions are simple and easy to follow for all levels of experience.
The pies require no specialist equipment and can be made with basic utensils including kitchen scales, a mixing bowl, a rolling pin, measuring cups and spoons, and a pie tin. A food processor is helpful but not essential.
The course includes video tutorials and PDF guides on how to make multipurpose pie dough with vegan or dairy butter. Food processor and handmade methods are covered. Students learn how to make both sweet and savory fillings, build pie crusts, and freeze and thaw pie dough if making batches in advance.
Pie recipes can be modified for food intolerances including nut allergies. Gluten-free options are not included as the pastry is made from wheat flour, however other courses are available for this requirement.
Lessons and recipes are available on a lifetime access basis. Other plant-based, low carbon-footprint cookery courses include traditional holiday dishes and appetizers. For further details visit https://www.scoopintelligence.com/plantbasedcooking
Course leader Stephanie Lentz is the founder of Scoop Marketplace – a zero-waste grocery store in Seattle, where customers can bring their own containers to avoid the use of packaging. She is an accomplished baker who has perfected her pie crust technique over many years of experience. Stephanie is also the founder of Green Stuff where she publishes podcast interviews with sustainability experts on topics such as low-waste parenting and low-impact travel.
The course creator said: “I have long since perfected my pie crust technique and I cannot wait to share it with you! it is so satisfying to have a recipe that creates consistent results everyday, and I am always proud of the end result.”
Interested parties can find more information at http://www.greenstuffpodcast.com
18839 129th Pl SE
The post Plant-Based Lattice Crust & Cherry Pie Baking Course | Low-Waste Recipe Launch first appeared on Fit Curious.
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