The material list will be posted for the following week within 2 days after our class meeting so you may shop for the materials (by 7pm PST).  The recipe, with an ingredient and material list, will be posted Sunday by 7 pm PST.  Students are encouraged to print the recipe to have in class to follow along with, and write on as needed.  After the post, no refunds will be available for that week.  I will also let students know in class (the week before) of any specialty items they will need the following week, but it will be listed here and in the classroom as well.  

This is a running list.  Updates are made as new weeks/recipes are added. 
*Updated as of 10/04/2020.

Kitchen Equipment/Materials:   
• High powered blender (powerful enough to make nut butter or nut milk)/Food Processor (or very powerful blender for making flours)
• Rolling Pin
• Whisk and/or Electric Mixer
• Spatula (metal and rubber)
• Knives: Sharp one for cutting meat/fruit/vegetables, paring knife, serrated knife for cutting breads
• Cutting Board
• Measuring Cups & Spoons
• Colander
• Cookie Sheet
• Wire Rack
• Various sized metal/glass baking dishes
• Pie Dish
• Parchment Paper
• Nut Milk Bag/Fine Mesh sifter
• Various sized bowls, pots and pans

Optional- Tortilla Press 
                -Meat Thermometer
                -Garlic Press
                - Silicone molds (for fruit gummies)


Specialty Ingredients:
*Slashes separate alternatives.  The first one listed in the group is used in the recipe.  I have not tried all of the alternatives.  Results may vary and aren’t guaranteed.  Commas separate needed ingredients.
*Updated as of 10/31/2020.
                                                           
Week 1	Oat/Rice/GF All Purpose/GF Cup for Cup/Nut Meal, Nut Butter, DF Chocolate Chips
Week 2	Almond/Cashew
Week 3	Oat or Rice Flour, Can of full fat coconut milk (good quality/no store self brand)
Week 4    Almond/Cashew
Week 5	Almond/Cashew or other binder, Nutritional Yeast, Basil
Week 6	Oat or Rice Flour, Cocoa Powder, DF Chocolate Chips/Chunks/Bar
Week 7	Cassava Flour	Ground Pork/Turkey/Bison, Apple Cider Vinegar (or Lemon Juice)
Week 8	Cassava Flour	Ground Beef/Turkey/Pork, Chili Seasoning, Anaheim Chilis
Week 9	Cassava Flour	Optional: Coconut Butter or Collagen
Week 10	Cassava Flour	Hazelnut/Any nut or seed of choice
Week 11	Oat or Rice Flour, Any nut or seed of choice/Shredded Coconut
Week 12	Rice Flour, Medium Cauliflower
Week 13	Nuts/Seeds of choice, shredded coconut, honey, lemons
Week 14	Gelatin/Agar Agar, Honey/Maple Syrup
Week 15	Rice Flour, GF Rice Cereal
Week 16	Oat/Rice Flour and Amaranth Flour 
Week 17	Amaranth Flour, Can of Full Fat Coconut Milk
Week 18	Amaranth Flour	
Week 19	Oat/Rice Flour and Amaranth Flour	
Week 20	Cashews &/or Sunflower Seeds, Nutritional Yeast, Apple Cider Vinegar
Week 21	Cashews/Pumpkin Seeds/Sunflower Seeds, Can of Full Fat Coconut Milk, Dates, Liquid Sweetener, Shredded Coconut
Week 22	Can of Full Fat Coconut Milk (2), Liquid Sweetener, DF Chocolate Chips

Learners will not need to use any apps or websites beyond the standard Outschool tools.

During class, learners will be preparing ingredients for cooking and baking on the stove and/or oven.  They will be using knives and other kitchen equipment.  Please assist your learners in finding the best set up to do so that allows access to counters, cupboards/ingredients, kitchen equipment, and the stove and oven.  Please make sure they have access to pot holders and know the emergency safety procedures and equipment locations for your kitchen.  Also, make sure your learners are familiar using and working all of their equipment- blenders, food processors, knives, etc.