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.

 

Baby Alf

 

Baby Alf arrived in early August after falling from the top of a tall palm tree. Sadly, he was unable to be reunited with his mother and was delivered to the Sanctuary weighing in at a tiny 162g. 

 

 

Alf was not a fan of milk formula during his first week in care, and every three hours needed a great deal of persuasion to drink.  A visit to see Dr Tim, our wildlife veterinarian, ruled out any health concerns and x-rays reassured us that Alf had no bone breaks despite his fall. 

 After three weeks, little Alf developed a hefty appetite, taking a whole 10ml of formula at each feed and enjoying rose petals and leaf tips. Alf is now over double his weight at admission and loves his milk and all types of native plant treats. 

Alf is becoming good at climbing and jumping, although his favourite place is his fleecy pouch, clinging to his teddy.  

Soon Alf will be graduating to a larger cage, in readiness for a transition to outdoor life. We hope Alf continues to do well and can rejoin his wild possum friends in the forest very soon!