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“Cooking with Cyndi is a hands on opportunity to learn the ins and outs of both gluten free and low carb cooking.”

DATE(S): February 5th to February 26th, 2019

DAY(S): Tuesdays


OPTION #1 11:00 AM – 1:00 PM

OPTION #2 6:00 PM – 8:00 PM

LOCATION: 284 Bayview Drive, Port Clements


$190 (ONLY $47.50 per class class) All food and supplies are included!


12-17 years of age if accompanied by an adult



Cyndi Bird has been studying holistic nutrition at Clayton College of Natural Health over the past year. She is the owner, operator, and recipe engineer of the Accidental Bakery. Cyndi is also a
certified Equine Sport Therapist with over a decade working with equestrians to help better their horses through properly looking after themselves.

There will be both keto and gluten free recipe options. We’ll be starting with a basic oat and
bean flour or seed tortilla, learning to roll and properly cook both whole food gluten free and keto
products. We’ll be discussing storage and longevity, recipe alterations and how to add more nutrition
with dried vegetables while enhancing flavour.

Samosas Exploration
We’ll be exploring the world of samosa making for special diets. Again there will be an split pea
flour blend and a keto version as well. We’ll also look at different ways to prepare samosa filling and
enjoy it sans deep fry.

Spring Rolls Part 1 Fresh
Taking a break from the deep fryer and traditional world of cooked spring rolls we’ll look into
the world of raw and fresh spring rolls using a variety of herbs, easy to grow window sill greens, and
locally available meats.

Spring Rolls Part 2 Hot and Crispy
We’ll look at cooked spring rolls, different wrappers both locally available and made from
scratch and explore the wonder of the deconstructed spring roll. There will of course be keto cooked
and crunchy spring rolls as well.


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