Cooking with Aquafaba with Bruna Oliveira (Tips and tricks for using aquafaba as an amazingly versatile vegan egg replacer)

Nov 25 2018 12:00 - 16:30

Made In Hackney - Local Food Kitchen, 3 Cazenove Rd, N16 6PA London




The class will include:

  • Learn all the tips and tricks for using aquafaba as an amazingly versatile vegan egg replacer
  • Making vegan versions of show desserts such as pavlova, perfect meringues and chocolate mousse
  • How to use in baking to create light, fluffy pancakes and waffles
  • Techniques for using in delicious vegan omelettes, mayonnaise and butter
  • A delicious organic lunch and recipe pack 

Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives by making positive changes to their diet.


Fee*: £70 (£55 Concession*) includes a delicious organic plant based lunch.

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: info@madeinhackney.org / 020 8442 4266

LocationMade In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.

Paid Ticket

Not Available


Concession (Students, Pensioners, Unemployed, Low Waged)

Not Available