Beginners and Intermediate
Learn the simple science behind creating raw savoury breads, perfect crackers, moreish snacks and beautiful “pastries”.
Date: 2nd May 2020
Time: 11am – 3pm
Location: Oval, London
You know when it’s “time”. Something inside you gets giddy with excitement and feels “ready” to embark on a new journey. It’s time to tackle the dehydrator. This desire usually comes when you get serious about removing gluten or wheat from your diet. Or the excitement of dehydrating everything in sight has worn off after a few months of having the dehydrator and you’re ready to get re-inspired with amazing recipes that work! Either way, I’m here to show you it’s easy to do and inspire you with new ideas and recipes that will knock your socks off.
The dehydrator is the “oven” of a raw kitchen and it’s essential to learn the ins and outs of it.
Throwing a bunch of stuff together and spreading it out on a Teflex sheet seems to make sense at the time, but it doesn’t always work out. There’s a particular balance needed to achieve the perfect, crisp crackers and that balance is totally different than it is for bread.
But raw baking doesn’t stop at breads. You can make delicious crackers, cookies and pastries too.
The problem is when you buy raw cookies and snacks in the shops they usually don’t taste, or have the mouthfeel /consistency of what you expect. You can feel let down after spending so much money on them and being so excited to try them. We’ve all been there, we’ve all placed that order online for a boat load of dehydrated goodies and, when it arrives, you open the packets to try them and feel instantly disappointed. The good news is that when you make these at home, you get to choose how sweet it is or how much salt you’d like to add and decide if you want to dry it longer so it’s more crispy and, most of all, you get to eat it fresh and take comfort in knowing where every ingredient came from.
I find with this class more than ever students walk away relieved to have more solid information and up to date recipes. They’re really excited to get home and start “baking” some of the things they have learnt in the class. The raw bread is always a huge success – students make that one first. So, although I won’t be covering a million recipes in the class, the skills and base recipes you will learn will allow you to go home and start playing. Of course, you need to start with the base recipes and then tweak them as you feel comfortable and confident, but that won’t take too long.
Overcome the challenges of raw baking
- A four hour workshop designed for both beginners and experienced bakers to learn my unique tried and tested recipes and techniques.
- No more “flatbreads” that taste like every raw cracker you have ever had and nothing like bread. This bread is aerated, springy and hits the spot that bread is missing from in your life.
- There’s a holy trinity of spices that I use in almost all my savoury recipes that ensures their success – you’ll learn it and experience what balance tastes like so you can go home and recreate it.
- Wow your family and friends with delicious raw pastries, donuts and savoury snacks that never fail to impress.
Because most of us are practical learners, my classes are as hands on as possible.
In this class you’ll not only get my simple raw baking rules and techniques but you’ll also get to feel the textures that create the perfect dough. You’ll get to see and feel the consistency of the doughs and mixes so you know what texture to look out for when you are mixing that at bread home.
You’ll learn how to spread the cracker mix from the pros and learn invaluable tips and tricks to making them uniform and as thin or thick as you like. Form the donuts and cookies and glaze them to finish. You’ll see and taste the difference between 100% natural, homemade, raw baked goods and the commercially made stuff you’ve had before, or the pre-packed raw stuff you can buy on the market today. Nothing beats making it yourself.
Most importantly, you’ll walk away feeling inspired and confident knowing that you have tried and true recipes to get started with when you get home and knowing a lot of the ins and outs of raw baking.
BONUS: Once you complete this class, you will be given a discount on my Raw Desserts At Home Course.
You will be given a code (good for a lifetime), giving you 40% off the course. This means that you will have most items from the class, and much more, at your finger tips forever.
So, if you forget something from the class, you will have the online videos to refer to.
Kind words from our friends
Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”Sammy Tranger
Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.Russell James“The Raw Chef”, London UK
Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.Chad SarnoChef, Consultant & Speaker
I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!Monika WackeFounder Schoccolatta, Switzerland
Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.Amy WebsterFounder of Simply Raw, Zurich Switzerland
Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learnJulia Child
about great food by finding the best there is, whether simply or luxurious. The you savor it,
analyze it, and discuss it with your companions, and you compare it with other experiences.”
Frequently asked questions
Absolutely not. You might want to get a sense of what’s able to be accomplished using a dehydrator before you take the plunge into buying one. We can talk in class about which dehydrators are the best in general and what’s best for you according to the space in your home, how frequently you might use it and your budget.
Not at this time, unfortunately. However, with this being a very frequently requested online course, I am planning to film the content in the coming year.