- This event has passed.
December 8, 2019 @ 11:00 am - 1:30 pm
This class is now full. Please call (202) 483-8600 for any inquiries.
with Chef Kara Garrett
A healthy diet doesn’t mean you always have to skip the dessert! Join Chef Kara to explore wholesome and nutritious holiday desserts to enjoy without the guilt. Learn about sugar’s impact on your body, how to make healthier sugar substitutes in your desserts, and participate in a hands-on baking class of delicious vegan recipes to share with your family & friends. This is a great introductory class for anyone interested in learning the basics of vegan and/or gluten-free baking recipes.
Topics we will cover:
- Substituting refined sugar for more natural sources such as fruits, honey, maple syrup, succanat, and coconut sugar
- Replacing eggs with flax/chia seeds, fruit puree, and other alternatives
- Tips for selecting butter and dairy milk replacements
- Tips for baking with gluten-free flour blends
- Jam-Filled Rugelach
- Cinnamon-Spiced Baked Apples
- Gingerbread Cake
- Cranberry-Walnut Scones
*Menu subject to change based on ingredient availability and class size. All recipes will be vegan. Some recipes may contain gluten and/or nuts. Please alert us to any allergies when registering for the class.
Suggested Donation: $25
This class is limited to 12 participants. Please sign up early to reserve your seat!
About Chef Kara Garrett
Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.
Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.