Autumn Desserts Workshop Recording

In this workshop, chef Priyasha, founder, The Cinnamon Kitchen, will be teaching you the MOST amazing autumn desserts you will ever have! All these recipes are also vegan, gluten free and refined sugar free.

The recipes covered are:

Vegan Toffee Coffee Caramel

Learn to make the MOST sought after spreads of all time! Chef will cover how to veganise caramel, make salted caramel and her signature toffee coffee caramel. This recipe can be used as a filling in multiple cakes/breads and is wonderful even on toasts and with fruit.

Date bread with Walnuts and Toffee Coffee Caramel

Learn to make our signature sticky date bread that's moist and sweetened entirely with dates. This date bread is filled with toffee coffee caramel oozing from the centre and has a walnut caramel layer on top. This bread is an autumn dream come true!

Oil Free Banana Bread

We're adding this to the workshop simply because of how many requests we've received for this recipe. Our oil free, vegan and gluten free Banana Bread is made using naturally caramelised bananas, 1-2 tbsp jaggery in the whole loaf and tastes like heaven! You will also be learning two flour combinations to make this banana bread.

Pumpkin Cookies With a Caramel Centre

Learn to make pumpkin spiced thumbprint cookies with a caramel centre that are so healthy that you can polish them off as a meal! These cookies are made using pumpkin as the base and filled with caramel in the centre. Nothing screams autumn louder!

This is a live video recording of the autumn desserts workshop that has previously been conducted.