One of the perks of being a volunteer at The Stop is the opportunity to participate in free cooking classes. Part of the Healthy Cooking Workshop Series, today's class we learned aout low sugar baking. Instead of using refined white sugar in baking, why not consider healthier alternatives, such as agave, applesauce, puréed fruits or maple syrup?
Here's what was on the menu: Applesauce Oat Bran Muffins, Fruit & Nut Bars and Cherry Crisp. Freshly picked from Hillcrest Park Community Garden, the cherries were of a variety I had never tried before — they were tart, semi-sour and yellow-ish pink in colour. Don't mistake them for grapes! In the video above, I've captured the ladies putting our Cherry Crisp together, just prior to throwing 'em in the oven. By the way, that rolled oat topping tasted just as fantabulous raw as it did in its crispy, cooked state. Much love to the ladies who coordinated the highly anticipated, community cooking workshop. I j'adored it.
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