Wednesday, 28 April 2021

New Arrivals in the Valley

By Chris R. 

Violet Lamb 

We received a call in early April regarding a little lamb in the suburbs, heard shouting loudly from a balcony. Fortunately the little baa-ing bundle was soon attended to by a kind RSPCA officer, who promptly contacted the Sanctuary.

The tiny black and white lamb was quite round in shape and our fears were that the little one was suffering from bloat, so first stop was Farm Animal Services at Murdoch. Thankfully the now named ‘Violet’ was not bloated, rather showing signs of hay belly, and she was cleared to come home to the Sanctuary. 

Volunteer Jemma swung into action as our ovine Uber and her passenger announced her arrival loudly from the back window. 

Violet has fitted in beautifully to Sanctuary life. She is already good friends with Tofu Goat and loves back rubs, always wagging her tail. She also loves attention and treats and we can’t wait for her to join the baby flock of 2021. 

Mike Rooster  

Mike Rooster, a Plymouth Rock cross with some rather handsome feathery legs, found himself at Kalamunda Pound. With time running out and no one coming forward to claim the handsome fellow, Nikki from Ranger services kindly organised Mike’s delivery. Mike is a gentle and somewhat shy guy, but is enjoying life in the Biodome, sharing with new friend Pedro Pigeon.


Wednesday, 14 April 2021

Vegan Dried Fruit Cookies


These cookies are a tasty treat at any time!

Preheat oven to 180 degrees.


- 1/2 cup of Nuttelex butter (room temperature)

-  1/2 cup of brown sugar (tightly packed)

- 1/2 cup of white sugar

- 1 1/2 cups of plain flour

- 1 1/2 cups of rolled oats

- 1/3 to 1/2 cup of soy milk (or other milk of your choice)

- 3/4 teaspoon of baking powder

- 3/4 teaspoon of baking soda

- 1/2 cup of dried fruit (we used sultanas)

- A pinch of cinnamon and a pinch of all spice (amount depends upon how spicy you like your cookies)


- Cream the butter and two sugars together.

- In a separate bowl place all dry ingredients except fruit. Stir the ingredients.

- Add the creamed butter and sugar to the dry ingredients and mix.


- Slowly add milk to the batter and stir.

- Stir the dried fruit through the batter.

 - Line a baking tray and place spoons of batter on the tray. Leave space between the cookies and they will rise.

- Cook for approximately 15 minutes or until the cookies have browned.


Vegan Peanut Butter Slice

We are baking again as it is a busy time for events and cake stalls at the Valley. A delicious favourite is this cruelty free Peanut Butter Slice.

Preheat your oven to 180 degrees.


- 1 cup of peanut butter (room temperature)

- 1/2  cup of brown sugar

- 1 cup of self-raising flour

- 1 cup of rolled oats

- 2/3 of a cup of soy milk (or your milk of choice)


- Put the peanut butter in a mixing bowl and mix to loosen the peanut butter (and make it easier to work with).

-  Add the brown sugar to the peanut butter and stir until creamy.

- Add the flour and oats and stir. Add the milk (slowly) while stirring.

- Line a slice baking tray with baking paper. Pour the batter into the tray and even out using the back of a spoon. The slice will rise so allow for this.

- Bake in the oven for approximately 20 minutes. 

Peanut butter slice before baking.

After baking.

- Allow to cool thoroughly before cutting. We cooled ours in the fridge. 

With a drizzle of dark chocolate.

- We iced our slice with Sweet William dark chocolate. Melt the chocolate in the microwave and drizzle over the slice. Return to the fridge to harden the chocolate.