We're excited to have you join us on Tuesday, March 15th for this St. Patrick's Day Cooking Class! We'll be making our Moringa Leprechaun Bars. If you want to make the recipe as we're doing the class, here's a list of what you should have on hand and what to make ahead before class starts. If you just want to watch the class, that's great, too!
Make Ahead
Here's what you should make ahead if you want to follow along with the class:
1. Prep the potatoes
Peel and dice the potatoes (they can be any size, as long as they’re consistent). Add to a pot and cover with cold water. Bring to a boil and lower to a simmer. Simmer for about 20-30 minutes, until soft when pierced with a fork. Strain and let cool.
2. Make the cassava shortbread crust
While you're cooking the potatoes, place the dry crust ingredients (cassava flour, arrowrooot starch & salt) in a food processor or mixing bowl.
In a small saucepan or even in the microwave, melt 3/4 cup of coconut oil (no solid chunks should remain). Add the melted coconut oil, vanilla and maple syrup to the food processor or mixing bowl and combine with the dry ingredients.
Note: the shortbread dough should be malleable and soft
Next up, line a 8x8 sheet tray or pan with parchment paper for easy lifting once done. Spread the shortbread mixture evenly across the bottom.
Bake the cassava shortbread at 325ºF for 14 minutes, until slightly golden brown. Let cool completely.
3. Measure out filling ingredients and set aside
We're excited to have you join us on Tuesday, March 15th for this St. Patrick's Day Cooking Class! We'll be making our Moringa Leprechaun Bars. If you want to make the recipe as we're doing the class, here's a list of what you should have on hand and what to make ahead before class starts. If you just want to watch the class, that's great, too!
Make Ahead
Here's what you should make ahead if you want to follow along with the class:
1. Prep the potatoes
Peel and dice the potatoes (they can be any size, as long as they’re consistent). Add to a pot and cover with cold water. Bring to a boil and lower to a simmer. Simmer for about 20-30 minutes, until soft when pierced with a fork. Strain and let cool.
2. Make the cassava shortbread crust
While you're cooking the potatoes, place the dry crust ingredients (cassava flour, arrowrooot starch & salt) in a food processor or mixing bowl.
In a small saucepan or even in the microwave, melt 3/4 cup of coconut oil (no solid chunks should remain). Add the melted coconut oil, vanilla and maple syrup to the food processor or mixing bowl and combine with the dry ingredients.
Note: the shortbread dough should be malleable and soft
Next up, line a 8x8 sheet tray or pan with parchment paper for easy lifting once done. Spread the shortbread mixture evenly across the bottom.
Bake the cassava shortbread at 325ºF for 14 minutes, until slightly golden brown. Let cool completely.
3. Measure out filling ingredients and set aside
