Vegan Recipe: Zucchini Loaf

This tasty loaf is a treat for any occasion!

Ingredients:

- 2 cups of self raising flour

- 2/3 of a cup of (packed down) brown sugar

- 1 cup of grated zucchini (does not need to be dried off)

- 3/4 to 1 cup of vegetable oil

- The equivalent of 3 eggs using Orgran Egg Replacer

- 1 teaspoon of vanilla

- 1/2 teaspoon of cinnamon

- Additional granulated sugar and cinnamon to sprinkle on the top of the loaf

- Optional: walnuts. These can be chopped and included in the loaf or just placed on top. They taste wonderful when browned.

Method:

- In a bowl, combine the self raising flour and brown sugar. Add the cinnamon.

- In a second bowl, mix the vegetable oil, substitute eggs, vanilla and zucchini. Stir well.

- Combine the contents of both bowls, adding the dry mix to the wet ingredients a bit at a time and stirring through. Also stir through walnut pieces if desired.

-  Line a loaf tin and pour in the cake batter. Ensure the paper liner comes above the top of the tin to prevent the top of the loaf from burning. 

- Push extra walnuts into the top of the batter, then sprinkle with granulated sugar and cinnamon.

- Bake for approximately 45 minutes to one hour, or until a skewer test comes out clean.

Welcome Baby Norman Lamb

In late February, Nurse Nicole at Bullsbrook Veterinary Clinic messaged to let us know a very sick newborn lamb was enroute to clinic. The lamb was very weak and had a serious stomach issue, and she was concerned he may not make the journey. 

Upon arrival at the Clinic, the amazing staff provided fluids and kept the tiny bundle comfortable, until he could be collected by volunteer Cassie and transported to Mundaring Vet who specialise in larger animals. 

Norm was put on a drip, given antibiotics, and within hours was ready to make the journey to his new family at Stonehaven, thanks to Volunteer Anne. 

Living at Stonehaven, tiny Norman has gone from strength to strength, enjoying the beautiful green, cool gardens and making friends. He is quite at home with his foster carer Mel, and getting stronger by the day.  

Thanks to the amazing volunteer team who worked together to get Norman the care he needed at short notice – we are so appreciative!

 

 

Shearing Time!

 

With 119 sheep in care in the Valley, you can imagine shearing can take some time! 

Brad from Perth Hills Shearing does a fantastic job, giving the flock their annual haircut without injuries or stress.  

Shearing is important as it keeps sheep comfortable, lice free and cool, and they love back scratches even more once they are fleece free! Pictured are Judy, Boots, Fran and tiny Wilson. Lucas features in the clip.

 

 

New Volunteer Information Session

Ever wondered about volunteering to help the animals? 

If so, come along to our New Voli Info Session on Saturday the 18th of March.

To register to attend simply go to https://www.facebook.com/events/921257052233864 and click on the booking link.

Volunteer coordinators Kym and Dave will take you through the volunteer roles available and show you through the Sanctuary work areas to provide an idea of volunteering duties in the Valley.

Vegan Recipe: Mixed Berry Cake

Mixed Berry Cake is a great way to use up any excess berries you may have during the season.

Mixed Berry Cake

Hardware:

- Loaf tin, lined. 

Ingredients:

- 1 1/2 to 2 cups of self raising flour

- 3/4 cup sugar - we used half caster and half brown sugar mixed

- 125g of soft butter substitute

- 1 teaspoon of vanilla

- Equivalent of 2 eggs using Orgran Egg Replacer

- Approximately 3/4 cup of soy milk

- Your choice of chopped berries - we used a mix of raspberries, blueberries and strawberries. You can also include finely chopped apple if you prefer.

- 2 tablespoons of apple puree or sauce (optional). Provides the cake with additional moisture and a fruitier flavour.

- Additional brown or white sugar and cinnamon to decorate the cake.

Method:

- Cream the butter and sugar/s together.

- Add the egg (Orgran substitute) and vanilla. Stir in apple puree/sauce if desired.

-  Mix in the flour and add milk to make the cake batter. It should be thick enough to support the fruit. If it is too thin the fruit will sink to the bottom of the pan.

- Pour half of the batter into the loaf tin. Create a layer of berries/chopped apple on top of the batter. Pour the remaining batter on the layer of berries.

- Decorate the top of the cake with berries, sprinkled brown or white sugar and cinnamon.

 - Bake for 45 to 60 minutes or until a skewer test comes out clean.  

When you cut the cake you can see the layer of berries and the cake will be incredibly moist. 

This cake is delicious served cold or warmed with your choice of ice cream.