2 h · 20 places · recipe booklet included · take home one preparation in a jar
EXPERIENCE DESCRIPTION
Make Tuesday breakfast something to look forward to, not just Sunday breakfast
Breakfasts and snacks can be so much more than a bowl of cereal or a piece of toast. In this workshop, Clara will show you how to turn seasonal fruit, seeds, nuts and other ingredients into colourful, flavourful and textured creations. On a Saturday morning, when taking your time over breakfast feels just right.
Over two hours, you’ll prepare and taste different combinations: seasonal bowls, smoothies and drinks, toast and small sweet and savoury bites. You’ll discover food design formulas and resources that you can easily adapt at home and to your family’s tastes.
How it works
Clara cooks and you take part. Some preparations arrive partly prepared from home so we can make the most of the two hours. The rest is prepared during the workshop following her explanations.
You cook, taste and discover how to combine ingredients, colours and textures to create breakfasts, snacks and treats that you’ll genuinely look forward to.
What will we make?
· Homemade gluten-free oat granola with coconut, hazelnuts, almonds, sesame and pumpkin seeds
· Almond, cashew, pumpkin seed and sesame crumble with Medjool dates, tahini and honey
· Raspberry and citrus cake with a cocoa, toasted hazelnut and date base
· Raspberry and apple bircher with gluten-free oats, oat drink, banana, orange and sheep’s milk or coconut yoghurt
· Medjool dates filled with homemade nut cream, chocolate, pistachios and cacao nibs
· Savoury crunchies for creating creative toast
· Fruit and vegetable smoothies in different combinations and layers
· Savoury quinoa and corn flour muffins
· Chia with plant-based milks and honey, served with nut creams, jams, avocado, hummus, tomato and other combinations
The selection may vary depending on the season. We will mainly work with quality fruit, vegetables, grains, seeds and nuts, and the preparations can be adapted according to dietary needs and food intolerances.
No experience is necessary. The workshop is designed for anyone who wants to improve everyday breakfasts and snacks and find easy, healthy and appealing ideas for the whole family.
BON APROFIT
Clara is the heart of Bon Aprofit, a project that combines healthy, sustainable food with creativity and design. The seasons provide the starting point for her preparations, always using high-quality, organic and seasonal ingredients.
Her aim is to share healthy and delicious cooking through recipes, condiments and practical resources that can make everyday food more enjoyable.
WHAT WILL YOU TAKE HOME?
· One of the preparations made during the workshop, in a jar
· The recipe booklet with all the recipes
· A PDF with the preparations covered, including basic formulas and proportions
· Information on simple cooking techniques that are easy to reproduce at home
· A guide to creating your own combinations of flavours, textures, colours and contrasts
· A tasting of the different preparations
PRACTICAL INFORMATION
Activity languages: Spanish, Catalan.
Fàbrica Lehmann, c/ Consell de Cent 159 — a former Eixample factory that is now our home and the workspace of our artisans.
If you can no longer attend, your place is yours and you can give it to someone else: email us at tickets@allthose.org with the name of the person attending. We do not offer refunds.
Would you like to give the experience as a gift? Email us at tickets@allthose.org and we’ll personalise it.
More information about Bon Aprofit.
