Tuesday 31 October 2023

Vegan Recipe: Apple & Blueberry Cake Slice


This delicious cake can be made with excess blueberries of the season or any fruit and nut combination you may enjoy. We have made one with pear and it can easily be converted to a gluten free version!

Ingredients:

- 2/3 cup butter substitute such as Nuttelex, at room temperature

- 1 1/3 cup caster sugar

- Egg substitute - the equivalent of 2 eggs. We used Well and Good Egg substitute

- 2 cups self raising flour. We have also baked this recipe using gluten free flour but required an extra half a cup. You may need to add more or less depending on the flour you select

- 2/3 cup soy milk or your favourite substitute milk

- 1 teaspoon vanilla

- 2 granny smith apples, cut into thin slices

- A punnet of blueberries

- Sugar and cinnamon mix to sprinkle on the top 

- A baking tray that is approximately 20 to 30 cm wide and a few cm high.


Method:

- Cream the butter and sugar.

- Stir in the egg substitute and vanilla.

- Add the flour and milk, alternating until you produce a batter. The batter needs to be thicker than traditional cake batter to hold the weight of the fruit in place, stopping it sinking to the bottom of the pan.

- Line your baking pan and place a layer of the thick batter into the pan.

- Place a thin layer of apple on the batter. 

- Add the rest of the cake batter on top of the apple, covering it.

- Sprinkle the blueberries over the batter. We cut ours up as the juice adds a beautiful colour to the cake.

- Layer any remaining apple over the top of the berries. 

- Combine a tablespoon of cinnamon and granulated sugar and sprinkle on top of the apples.

- Bake in a 180 degree oven for approximately 50 minutes.

- You may find some of the berries sink down into the cake, this is fine. 

- Sprinkle with icing sugar to serve or heat and have with your favourite cream or icecream substitute!



Sunday 29 October 2023

PVAS Events - Spring/Summer 2023


As the weather warms up again, PVAS will be hosting new Spring and Summer events for 2023. 

Please visit our Facebook page for more information, as most of these events require booking.

* Possum Valley Animal Sanctuary Tours

11 November at 1.00 - 2.30 pm 

19 November at 10 - 11.30 am and 2 - 3.30 pm


* PVAS compost will be for sale on

18 November 9.30 - 2.30 pm

19 November 10.00 - 12.00 pm

25 November 9.30 - 2.30 pm

2 December 9.30 - 2.30 pm

3 December 10.00 -12.00 pm


* There will be a PVAS Busy Bee on

19 November 9.30 am - 1.00 pm


* PVAS will have a stall at the Vegan Twilight Artisan Market at Mahogany Creek Hall on

24 November 4.30 - 8.30 pm


 * Goat and Lamb Yoga will take place on

25 November 3.00 - 4.30 pm

* There will be a Spring Long Table Lunch at Hainault Winery on

26 November from 12.30 pm


* The PVAS Quiz Night for 2024 will take place on

6 January 6.30 -9.00 pm

We hope to see you soon!



Snowy goes to the Animal Welfare Awards 2023

 

On the 4th of October, which is World Animal Day, Snowy lamb attended the RSPCA WA Animal Welfare Awards to receive his Certificate of Appreciation for being an inspirational little lamb. 

Snowy was excited to meet lots of new friends, and enjoyed plenty of pats and cuddles, along with interviews from a number of news outlets. 





He was very proud to be representing his farm kin at the event, and won lots of hearts on the day!


 

 

Saturday 28 October 2023

Vegan Recipe: Chocolate Crinkle Cookies

 

These chocolate cookies are a delicious treat for any occasion!

Ingredients:

- 1 cup butter substitute, eg. Nuttelex or another vegan butter

- 1 cup brown sugar

- The equivalent of 2 eggs using a substitute. We use Well and Good Egg substitute

- 1 teaspoon vanilla

- 2/3 cup of cocoa - You can add more or less cocoa depending on how chocolately you want the cookies to be

- 2 1/4 cups of flour - This recipe can be made gluten free but the amount of flour may need to be increased a little depending on the type of flour you are using

- 1 teaspoon baking soda 

- 1/2 teaspoon salt

- Chocolate chips - We used dark chocolate vegan chips

Method:

- Cream the butter and sugar together

- Add egg substitute and vanilla to the creamed butter and sugar and combine

- Now add the dry ingredients, sifting in the flour and cocoa powder

- Finally, add the chocolate chips

- The oven should be at approximately 180 degrees. You will need to leave some space between cookies as they spread out on the tray. Bake for approximately ten minutes, or longer if you prefer a crisp cookie. 

- When the cookies are removed from the oven they will need to be re-shaped with a spoon, as they will have spread out on the tray. They will be easy to shape until they become cold.