Bake With All You’ve Got! Class Recipes
Zinzi Chamanifard, professional chef with her own local catering company and well known in Moab as the baker at the Farmer’s Market, taught a class full of fans some of the secrets to her success baking with substitutions. Some of her tips:
- Refrigerate full-fat coconut milk and use the cream on top as a substitute for dairy-based heavy cream. The coconut water can be used in sauces or as a liquid in recipes that could benefit from a hint of the tropics
- Add fruit to cooked grains like quinoa or buckwheat while it’s still hot, then cool for a quick, healthy breakfast treat infused with fresh fruity flavor
- Use this easy chart to help with dairy substitutions in recipes
