Free From: Dairy And Gluten

The class will be a combination of informative demonstrations and hands-on cookery guided by Leiths chefs. You will cook a deliciously, moist and impressive sweet potato & buckwheat flat bread which is bursting with sunflower seeds. Followed by a coconut flour and almond pastry; used to create a broccoli, leek, and prosciutto tart.

You will also make a batch of sesame oat cakes, excellent accompaniments to any cheese board or great as a lunchtime cracker.

As a substitute to the 'classic wrap' you will discover how to make fermented teff/chickpea pancakes, which can be enjoyed straightaway with your favorite filling, we love spiced red lentils or perhaps avocado and salsa! If you prefer you can leave them to ferment for a couple of days which gives them a deeper flavour and is also great for digestive health.

The final dish of the day is a show-stopping Strawberry cheesecake, with a creamy cashew nut filling, and strawberry sauce.

Menu

• Red pepper & toasted walnut dip with sesame oat cakes
• Tenderstem broccoli, leek and prosciutto tart
• Sweet potato and buckwheat flatbread
• Fermented teff/chickpea pancakes
• Strawberry and lime cheesecake