On Saturday the 11th of January, we held our annual quiz night at South Perth Hall.
Excitingly, the event was a sell out, with over 200 people in attendance.
Over $9000 was raised for the animals through ticket sales, the silent auction, bake sale, bar and Sharon’s famous pies.
You may remember the arrival of sweet duckling Louis Piper back in October of 2024? Just this week, little LP graduated to the outdoor bird area – just look at him now!
We suspect Louis Piper is a mule duck or mulard – a cross between a Pekin and Muscovy duck, so he is quite a solid fellow with tiny black feathers on his crown.
This is a delicious loaf to slice for morning or afternoon tea. Soft on the inside and crusty on the top, it is also a great addition to any lunchbox!
Ingredients:
- 1/2 cup butter substitute - at room temperature
- 1/2 cup peanut butter - select a gluten free variety
- 3/4 cup caster sugar
- The equivalent of 2 eggs made with egg replacer. For this recipe we used Orgran brand
- 3 well mashed bananas
- 1/2 cup milk substitute - we used soy milk
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- 2 1/2 to 3 cups of gluten free self raising flour. We used the 'I'm Free From' brand available at Coles. Some gluten free flours are lighter than others so you may need a little more or less depending on the flour you select
- Walnuts - Approximately 1/2 to 3/4 cup broken pieces to add to the batter and additional nuts to decorate the top of the loaf
Method:
- Beat together the butter, peanut butter and caster sugar.
- Add the egg substitute. Beat well. Sometimes egg substitute can form white lumps when it is mixed with water to create the 'eggs'. Beating well will help remove these small lumps.
- Add the milk and vanilla and beat, then add the banana and mix well.
- Now stir in the salt and the flour. The mix should reach the consistency of a very thick cake batter. You don't want the batter to be too thin, or the walnuts will sink to the bottom. If it is too thick, the loaf will be dry.
- Stir the walnut pieces through the batter.
- Finally, line a loaf tin and pour in the batter. Decorate the top of the loaf with walnut pieces and a sprinkling of granulated sugar.
- Bake the loaf at approximately 180 degrees C for an hour. Check the loaf is ready by using a skewer - if it comes out clean, the loaf is done. The loaf does rise, so allow for this in your oven.
Just a reminder about the 2025 PVAS Quiz Night! This is one of our major fundraisers and is coming soon!
Have you ordered your Possum Valley Calendar for 2025?
Keep your year organised with maximum cuteness while helping the animals!
At only $20.00, these are a must have for the office or make a wonderful gift for a loved one.
To order, simply go to https://www.possumvalley.org/category/all-products
