Chocolate Chip Cookies

125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla
1½ cups self raising flour
¾ cup choc chips

  1. Preheat oven to 160.
  2. Cream together butter and sugars until light and fluffy. Whisk in egg and vanilla.
  3. Stir in flour then fold through Chocolate Chips
  4. Place teaspoonfuls on baking trays lined with baking paper.
  5. Bake in oven for 10-15 minutes or until golden. Cool on a wire rack.


Vegan Ginger  Cookies for Jacob*

The dry:

2 cups flour

1/2 cup sugar (brown or white!) + more for rolling in

1 1/2 tablespoons ginger powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

2 teaspoons baking powder

The wet:

1/4 cup water + more as needed

1/4 cup molasses

1/3 cup melted Nuttelex or canola oil

1 teaspoon vanilla extract

1 1/2 tablespoons grated fresh ginger

  1. Preheat oven to 180.
  2. Mix the dry ingredients together in a bowl.
  3. Mix the wet ingredients together in a bowl.
  4. Pour the wet bowl into the dry and mix like crazy. You might need to add a tablespoon of water at a time until you get a dough. It will look weird.
  5. Roll the dough into small bowls and dip the balls into sugar to coat them. Place on lined baking trays and flatten a tiny bit.
  6. Cook for 8 – 10 minutes.
  7. Remove carefully and cool on a wire rack. Eat!!

*Not necessarily only for Jacob. Any non vegans may also enjoy



500g pork or beef mince

2 slices of bread

2 eggs

2 onions

Ginger & garlic

Tomato sauce

1 tin tomatoes

Frozen peas

2 bay leaves

½ cinnamon stick

  1. Combine all ingredients on left and roll into balls
  2. Fry in oil until browned
  3. Add tomato sauce, tomatoes, peas, bay leaves and cinnamon
  4. Stew for 10 minutes on a low heat and stir often.


Donna Hay’s Lemony Peach Cake

175g butter

¾ cup caster sugar

2 tbs lemon zest

3 eggs

1 cup SR flour

1 tsp baking powder


  1. Cream butter, sugar and zest
  2. Add eggs, one at a time and beat well
  3. Add flour and baking powder and mix gently to combine
  4. Pour into lined tin and top with tinned peach slices
  5. Bake at 160C for 1 hour


Vegan Sugar-Free Pancakes

1 cup plain flour

1 cup SR flour

¾ cup rice malt syrup

1 ½ cups soy milk

Pinch of cornflour


  1. Combine all ingredients in a large jug until smooth
  2. Fry in coconut oil


Mrs Pettigrew’s Lemon Cake

100g soft butter

175g caster sugar

2 eggs

Zest of 2 lemons

175g SR flour

½ cup milk

Juice of 3 lemons

3 tablespoons caster sugar


  1. Combine butter and sugar well
  2. Add eggs, zest, flour and milk and mix well
  3. Bake at 180C for 40 minutes
  4. While cake is baking, combine sugar and lemon juice until sugar is dissolved and pour over warm cake.