Baking, Reimagined
Better Flours, Natural Sweeteners & Delicious Egg-Free Baking for the Holiday Season
A 2-Part Online Workshop with Divya Alter
6 Hours of Live Instruction | Regular: $125, Early Bird by October 23, $99
✔ Includes recipe handouts, travel resource guide, and workshop recordings
Most pastries are designed to tempt us. They’re beautiful, fragrant, rich, and hard to resist. But behind that irresistible appearance is often a combination of highly refined flour, processed sugar, poor-quality fats, and ultra-processed ingredients that, when eaten regularly, can contribute to blood sugar imbalance, elevated cholesterol, unwanted weight gain, sluggish digestion, and other health concerns.
But what if we didn’t have to choose between delicious baking and supporting our health?
There is a better way to bake.
In this special two-part online workshop, Ayurvedic chef and cookbook author Divya Alter will introduce you to a more wholesome approach to baking—one that rethinks some of the basic ingredients and techniques we have come to accept as necessary for great pastry.
You’ll discover how to create beautiful, satisfying sweet and savory baked foods using wholesome flours, natural sweeteners, healthy fats, and digestive spices—with no eggs or commercial yeast, plus gluten-free adaptations for selected recipes.
Who Is This Workshop For?
This workshop is for anyone who loves baked foods but wants to enjoy them in a more wholesome way.
It is especially helpful if you:
Want to reduce your reliance on unhealthy pastries
Are looking for delicious egg-free and yeast-free baking techniques
Want to incorporate more whole-grain or freshly milled flours into your cooking
Are curious about gluten-free baking but still want satisfying flavor and texture
Want to prepare healthier treats for your family and friends without making them feel like “health food”
Have struggled to get good results when substituting healthier ingredients into conventional recipes
Want to understand the principles behind wholesome baking, rather than simply following recipes
Whether you’re an experienced baker or just beginning, you’ll learn techniques you can apply well beyond the recipes we prepare together.
No prior knowledge of Ayurveda is required.
What You’ll Learn
Part 1:
Building a Better Foundation
October 31, 2026, 10 am - 1 pm EST
Before we bake, we’ll take a closer look at what goes into our baked foods—and why ingredient quality matters so much.
You’ll learn:
Different types of wholesome flours, how they behave in baking, and their Ayurvedic qualities and effects on the doshas
The benefits of freshly milled flour and how to successfully bake with it
How to choose and work with healthy fats and natural sweeteners
The fundamentals of different doughs and batters and how to create good texture and consistency
Principles of egg-free, yeast-free, and gluten-free baking
How to use digestive spices and Ayurvedic principles to make baked foods more balanced and easier to digest
The essential tools and equipment for successful wholesome baking
Part 2:
Into the Kitchen
November 1, 2026, 10 am - 1 pm EST
We’ll put the principles we discuss in Part 1 into practice.
Through step-by-step demonstrations, Divya will show you how to prepare an enticing collection of sweet and savory recipes for your holiday table and beyond:
Vegetable Quiche with whole spelt pie crust
Flaky Gluten-Free Pie Crust
Spinach-Cheese Rolls with spelt-einkorn dough
Apple-Berry Crumble with amaranth flour
Cashew-Vanilla Cream alternative to whipped cream
Glazed Carob-Coconut Cake with einkorn flour
Warming Sweet Masala — a flavorful spice blend for carbohydrate digestion
Sweet Balance Tea — an herbal tea to balance blood sugar and reduce cravings
As we cook, we will also explore how the timeless principles of Ayurveda—agni, the doshas, seasonality, ingredient qualities, and food combinations—can be applied to modern baking, helping us create foods that are not only delicious but more supportive of our health and well-being.
What You’ll Take Away
By the end of this workshop, you’ll have a new framework for thinking about baking and the practical knowledge to begin transforming the way you bake at home.
You’ll leave with:
A better understanding of flours, fats, sweeteners, spices, doughs, and batters
Greater confidence working with whole-grain and freshly milled flours
Practical methods for successful egg-free, yeast-free, and selected gluten-free baking
Techniques for creating satisfying texture and flavor with more wholesome ingredients
A collection of versatile sweet and savory recipes for the holidays and throughout the year
The knowledge to begin adapting your own favorite recipes with better ingredients
A more health-conscious approach to baking that doesn't sacrifice pleasure, beauty, or flavor
The goal is not to give up the pleasure of baking but to reinvent it.
Join us and discover a way of baking that is joyful, delicious, deeply satisfying and more supportive of the way you want to feel.
Can’t join us live? Recordings of both sessions will be available to all registered participants.
Join Us
Regular Price: $125
Early Bird Price: $99 (by October 23, 2026)
✔ Includes 6 hours of learning time, recipe handouts, travel resource guide, and workshop recordings
About the Teacher
Divya Alter
Ayurvedic Chef, Educator & Co-Founder of Bhagavat Life and Divya’s Kitchen
Divya Alter is an Ayurvedic chef, educator, and co-founder of Bhagavat Life and Divya’s Kitchen, an Ayurvedic restaurant in Manhattan.
With over 35 years of experience studying, practicing, and teaching vegetarian cooking and Ayurveda, Divya brings a deeply rooted and integrative approach to food and healing.
Her work is centered on the principle of food as medicine—using ingredients, cooking methods, and food combinations to support digestion, restore balance, and promote overall well-being. She bridges traditional wisdom with modern life, making Ayurveda practical, accessible, and relevant through everyday cooking.
Divya is the author of two cookbooks, What to Eat for How You Feel and Joy of Balance, and the creator of the nation’s first Ayurvedic Nutrition and Culinary Training.