Gluten-free foods are all the rage, but long before the trend caught on our ancestors were using "weeds," seeds and nuts such as acorns, dock and buckwheat to make nutritious and delicious breads and pancakes. In this workshop, we’ll discuss the nutritional and medicinal properties of some of the plants and seeds I've foraged, and how to process and use those plants to make flour that can be turned into your favorite gluten-free (or reduced gluten) snacks. Towards the end of our time together, we'll munch on samples of crusty homemade bread and a yummy plant-based spread. To reserve your space, pay online here or RSVP and bring cash ~ cost $30.
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Earlier Event: October 22Walk in the Wild ~ Edible and Medicinal Plant ID Walk
Later Event: December 1Maker's Swap - Holiday Gift Exchange and Potluck