Summer is on the way, which means we need hay!
Last financial year the Valley’s feed bill was over $100K.
With more animals in need than ever before, your support this Christmas season would be so appreciated!
To donate, please visit:
Friday, 28 November 2025
Vegan Recipe - Grinch Coconut Shortbread Cookies
These Grinchy cookies are great for gifting (or nibbling yourself) in the lead up to Christmas.
Ingredients
- 1 cup of soft vegan butter substitute
- 2 vegan eggs made with Orgran Egg Replacer
- 1/4 cup of icing sugar
- 1/2 cup of sugar
- pinch of salt
- 2 teaspoons of vanilla extract
- 1 tablespoon of cornflour
- 2 1/4 cups of plain flour
- Green and yellow food colouring
- Small red hearts (those used for decorating cakes). We used vegan 'Over the Top' brand 'Bling Red Hearts' available at Spotlight stores
- Desiccated coconut
Method
- Mix butter substitute and two sugars together in a bowl (sift the icing sugar first) until they have a creamy consistency.
- Add the eggs, vanilla and salt and mix.
- Then add the food colouring. Combining the yellow and green will make a brighter green, like the coat of the Grinch. Add colouring to the batter and stir until you reach the desired colour. If it is a little dark, don't worry as adding the flour will lighten the colour further.
- Sift in the cornflour and flour. Stir well.
- Prepare a baking tray with non stick paper. Make small balls of the green batter - approximately 4cm in size - and roll these in the dessicated coconut. As there is no rising agent in the recipe they will stay the same size. Flatten the balls on the tray and then add small red hearts.
- Bake in an oven at 160 C for approximately 10 to 15 minutes or until the coconut begins to brown and the biscuits feel firm. The shortbread will harden as it cools.
Saturday, 22 November 2025
Pear Tree Garden Party
On the 16th of November, Lyn and Michael kindly hosted the Valley’s first Garden Party.
The weather was beautiful and sunny, the breeze was cool, and over 70 people came along to enjoy an afternoon of amazing food, music and surrounds, all while raising money for the animals.
‘The Summer Nights’ supplied the tunes, while the volunteers cooked up a storm, with culinary offerings including veggie rolls, Persian arancini, savoury tarts, slices, cakes and so much more.
Stacey was on the flower stand, creating stunning native bouquets for sale throughout the afternoon, while Greet ran the merchandise and silent auction tables.
Guests enjoyed the limitless food and drinks while relaxing under the shade of pear and plane trees.
It was a wonderful event raising
over $7000 for the animals. Thanks to Lyn and Michael for opening their
beautiful property to the party, the voli team and everyone who came along!
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