Ancient Grains Class

Bec’s Table.
 This class was conducted by the lovely Christine Taranto.     Check out our Web for the next class.

This photo shows just how many ingredients are focused on in this class.  A wide range of Ancient grains in their many forms, how to prepare and amazing recipes for you to take away.

Ayurvedic Oat, Cranberry and Almond Porridge topped with fresh grated apple.

Coconut Quinoa porridge with cranberries and sultanas served with a caramelised sugar syrup

Old Fashioned Oat Porridge made with Rolled Soaked Sprouted oats served with toasted pecans and agave nectar.

Sticky Ginger and Molasses Brownies

Walnut and Orange Spiced Breakfast Cake served with a drizzle of orange infused caramel.

Chickpea and Quinoa Salad with a Lemon and Tahini Dressing

Saffron infused, Spicy Indian Milled Topped with Toasted Cashews.  Serve as a side or as a meal on its own.

Curried Brown Rice with Homemade Italian Sausages (Sausages made by Neil Busacca and the Berwick Chapter) can be eaten as a side as photographed or used like risotto or a warm salad.

Warm Salad with Sprouted Pearl Barley and Herbs served with a Pomegranate Dressing.

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