Vegan & Gluten Free Recipe - Santa's Whiskers Cookies

 

This sweet Christmas treat can be made with extra ingredients, such as chopped nuts, if you prefer a crunch. You can also drizzle with melted white vegan chocolate.

Ingredients:

- 3/4 cup of butter substitute - softened

- 2/3 cup of sugar

- The equivalent of 2 eggs made with egg replacer. We used Orgran brand

- 1 teaspoon of vanilla

- 3 cups of gluten free flour. We made our cookies with Coles 'I'm Free From' brand flour. You may need a little more or less flour depending on the gluten free flour you choose. Use 2 cups of everyday plain flour if you are not requiring a gluten free cookie

- 1/4 teaspoon of salt

- 3/4 cup of finely chopped glace cherries, or, we used one 150g bag

- 1/2 teaspoon of baking powder

- 1 cup of shredded coconut

Method:

- Cream the butter and sugar using electric beaters.

- Add the egg replacer and vanilla and beat until combined.

- Add the baking powder and salt and mix.

- Now add the flour and stir in after each cup.

- Stir through the chopped glace cherries and nuts if you decide to include them.

- The batter will be a little sticky but should be able to be manipulated with your hands. Drop balls of the mix into a dish of the shredded coconut and roll them around. Place on a lined baking tray and press down. Sprinkle a little more coconut on the top of each cookie.

-  Bake at 180C for approximately 12 to 15 minutes until the shredded coconut browns a little.

- When cooled, you can drizzle with white chocolate or enjoy 'Santa's Whiskers' as they are.

 

Event - Christmas Night at Bunnings Ellenbrook

5 to 8 pm on Thursday 5th December

 

at Bunnings Ellenbrook store

Join PVAS at Bunnings Ellenbrook - your one stop Christmas Shop for delicious baked goodies, Christmas treats, gifts, great merch and so much more! 

All funds raised help our animal rescue mission!

 

New Arrival - Marnie Cat

 

Volunteer Chloe wears two animal helping hats, assisting at the Cat Haven on days she is not at the Sanctuary.  Chloe fosters adult cats in need at her home, recently taking in a one year old tabby cat, Marnie, who had kittens after being collected from the streets. 

Surprisingly, despite her self sufficient past life, Marnie is very comfortable around people, loving belly rubs and purring in approval at attention from her new human friends.  

With many cat agencies overwhelmed with animals at the moment, and given we had said goodbye to two beloved felines earlier in the year, we felt it was time to adopt another kitty in need. In late October we applied to adopt Marnie as a Sanctuary house cat to be friends with current house feline, Fluffy cat. Marnie has been with us for three weeks and settling in well. 

Marnie loves it when someone is working from home, sitting close and enjoying plenty of pats. She loves to look out the window, play with her toy mouse, and most of all, cardboard boxes! 

 

 

New Arrival - Louis Piper Duckling

In early October we were contacted regarding a duckling handed in to a veterinary clinic south of Perth. A member of the public had found the tiny peeping yellow bundle, and left the baby at the clinic, suspecting he was dropped from the air, possibly by a crow.

Louis Piper was subdued on arrival, but eagerly took crumbles and had a big drink before sleeping soundly on his warm pad for six hours straight. 

The following day, Louis found his voice, and began to follow us through the house! Each day sees Louis growing markedly in size, and although he is not quite two months old, he has adult plumage showing through. 

Louis loves swimming in the bath, snacking on spinach, and is quite a favourite with the volunteer team. He joins the Saturday shift for morning tea. He certainly is an adorable little fellow!

 

Event: 2025 Possum Valley Quiz Night!

 

Saturday 11 January 2025

6 pm to 9 pm

at South Perth Community Centre

 

Come along for quiz night fun and frivolity for the animals! 

 

Bring your cruelty free snacks or grab savoury and sweet snacks from our bake sale. 

 

Drinks will be available at our licensed baaaa. 

 

Check out the amazing silent auction, raffle items, table games and door prizes.

 

As a licensed event there is no BYO available. If drinking, please do so responsibly and be sure to arrange safe transport home. 

 

Those under the age of 18 may participate in the quiz night with adult supervision. They will not be permitted to purchase or consume alcohol.

 

All funds raised will go towards helping the Valley continue to care for over 280 animals, while rescuing and re-homing many more. 

 

For further information and tickets visit:

https://www.facebook.com/events/872627168353500 

 

Vegan & Gluten Free Recipe - Christmas Gingerbread Slice

This is a versatile Christmas slice recipe which can be altered by adding different ingredients. We used fruit and nuts in ours. 

Ingredients:

- 2 1/2 to 3 cups of gluten free flour. We used the 'I'm Free From' brand available at Coles supermarkets. The amount of flour you need will depend upon your chosen gluten free flour. If you use a heavier flour you will require a bit less. We used approximately 2 3/4 cups.

- 1 1/2 teaspoons of baking soda

- 2 teaspoons of ginger (powder)

- 1 teaspoon of cinnamon

- 1/4 teaspoon of all spice

- 1/4 teaspoon of nutmeg

- 1/4 teaspoon of salt

- 3/4 cup of melted butter substitute of your choice

- 1/2 cup of white granulated sugar

- 1/2 cup of brown sugar (packed down in the cup)

- 1/3 cup of treacle

- 2 vegan eggs. We used the Orgran brand egg replacer.

- 1 teaspoon of vanilla essence

- 1 bag of red glace cherries, cut into halves

- Optional: we added a cup of sultanas and a cup of broken walnuts. You can add whatever Christmassy ingredients you prefer.

Method:

- Using an electric mixer, combine the butter, sugars and treacle.

- Add the egg and vanilla essence and mix.

- Now add the spices, salt and baking soda. Mix until well combined.

- Using a wooden spoon, add the flour and stir through until all the lumps are gone. The batter will then be the consistency of a large ball and will be harder to stir. If you find it too difficult you can add a dash of soy milk or hot water to thin the batter a little.

- Stir through the fruit and nuts if you wish to include them.

- Press the batter into a lined slice tray. It will rise when baking so try to keep it around two to three centimeters thick.

- Place the glace cherries on top of the slice. We also sprinkled some granulated sugar on top.

- Bake at approximately 180 degrees C for 25 to 30 minutes. You don't want to over bake as it will make the slice too crusty on the edges. Remove from the oven when the slice has a moist, cake like consistency in the middle when tested with a skewer.

 

Vegan & Gluten Free Recipe - Dark Chocolate Cornflake Slice

 

This tasty slice is perfect for a tea break but also yummy crushed and served with your favourite plant based cream or icecream. These measurements make a large slice, you can halve the recipe for a smaller one.

Ingredients:

-  2 1/2 to 3 cups of gluten free self raising flour. We used the 'I'm Free From' brand from Coles. You may require a bit more or less flour depending on your choice as gluten free flour can vary in consistency

- 4 tablespoons of cocoa powder

- 1 cup of caster sugar

- 1 cup of desiccated coconut

- 2 1/2 cups of gluten free cornflakes, crushed up by hand

- 200g bag of vegan melting dark chocolate buttons. We used the 'Sweet William' brand

- 1 1/4 cups of butter alternative of your choice

- 2 teaspoons of vanilla essence

- The equivalent of 2 eggs made up with egg replacer. We chose the 'Yes You Can' variety

- 1/2 cup of hot water

- Flaked almonds for the top of the slice

Method:

- In a bowl, combine the self raising flour, cocoa powder, sugar, cornflakes and coconut.

- Melt the butter either on the stovetop or using a microwave. In a separate bowl also melt the dark chocolate buttons. While both are hot, stir together well. Add the vanilla essence and stir.

- Make up the egg replacer. Pour over the dry ingredients, then also pour in the warm butter and chocolate mix. Combine all of these ingredients. Slowly add the hot water to make the mix wetter and easier to mix. 

- Pour the sticky slice mix into a flat tray. Press down with the palm of your hand and sprinkle the flaked almonds on top. 

- Bake the slice for approximately 35 to 40 minutes. The flaked almonds will turn a golden colour.

- You can cut the slice while it is still warm. 

 

Vegan & Gluten Free Recipe - Chocolate Cherry Muffins

 

Ingredients (makes 12 medium sized muffins):

- Approximately 3 cups of gluten free self raising flour. We used the 'I'm Free From' brand from Coles. You may find you need a bit more or less depending on the kind of gluten free flour you use

- 1/2 cup of cocoa powder

- 1 cup of caster sugar

- 3/4 cup of vegan chocolate chips. We used the dark chocolate organic Noble Choice brand

- 1/2 cup of oil of your choice

- Approximately 1 to 1 1/2 cups of soy milk or other milk substitute. You may require more or less milk depending on the flour you are using. You don't want the batter too stiff and dry, but also not too wet as the chocolate chips and cherry pieces may sink to the bottom of the muffins

- 1 teaspoon of vanilla essence

- 1 bag (200g) of roughly chopped glace cherries. Leave some as halves to place on the tops of the muffins

- The equivalent of 2 eggs made up with a vegan egg replacer. We used the 'Yes You Can' brand

Method:

- In one bowl, combine the flour, sugar and cocoa.  

- In a second bowl, mix the oil, milk, vanilla and egg.

- Combine the two bowls and mix. 

- Stir through the chopped cherries and half a cup of the chocolate chips, saving back some chocolate chips and halved cherries for the tops of the muffins.

- Prepare a muffin tin with paper cases. We sprayed our cases with oil to prevent sticking. Add the batter to the cases.

- Sprinkle the remaining chocolate chips on the tops of the muffins and add the halved cherries.

- Bake for approximately half an hour at 180C, testing with a skewer to ensure the centre is cooked.

 These are delicious eaten warm (either fresh or you can reheat in the microwave) on their own or as a special dessert with vegan whipped cream or icecream.

Vegan & Gluten Free Recipe - Banana and Cinnamon Cookies

This sweet recipe makes approximately twelve cookies. 

 Ingredients:

- 2 to 2 1/2 cups of gluten free plain flour. You may require more flour depending on your choice of flour. We used a product called 'I'm Free From' available at Coles Supermarkets, however there are many variations of gluten free flour on the market now

- 2 or 3 ripe, mashed bananas. We used 3 small bananas

- 1/2 cup of white sugar

- 1/4 cup of melted butter substitute of your choice

- The equivalent of one egg substituted with vegan egg replacer. We used 'Yes You Can' brand

- 1 teaspoon of baking soda

- 1/4 teaspoon of salt

- For rolling the cookies in - 1/2 teaspoon of cinnamon and 1/4 cup granulated white sugar

- You can also add chopped nuts to these cookies if you wish

Method:

- Combine the flour, soda and salt in a bowl.

- In a second bowl, mix together the melted butter, egg replacer, banana and sugar.

- Combine the wet and dry ingredients and mix well. 

- The mixture will be sticky but should be dry enough that you can gather a small amount in your hand and roll into a ball before dropping into the white sugar and cinnamon mix. Coat each cookie then place on a baking tray and press down with a fork. Note that these cookies will expand so allow some space between them on the tray.

- Bake the cookies at 180C for around 12-18 minutes. We cooked ours a little longer for a crisper result.