ANZAC Service

Today we made these very tasty ANZAC cookies. Our students enjoyed the sensory aspect of the lesson and were eager to smell the ingredients and assist in the cooking process. Big thank you to Kerrie for supplying all of the ingredients. We also read a story called ‘ANZAC Biscuits’ by Phil Cummings. I highly recommend it ­čśŐ


Today was our ANZAC service at school. I was very proud to see the students of our school participate in such a solemn occasion with respect and dignity. It’s a tribute to the amazing work my friend, and colleague does. Janelle is our resident history expert and teacher Liberian (amongst other roles). Janelle takes the time to create and implement programs that are relevant, accessible, and truthful. Our students thrive and always look forward to her lessons. They have been learning about Australian history and the meaning behind ANZAC day. Our students were an integral part of the service and our community members were also included. Such a beautiful day. Truly grateful to have you at our school Janelle. 

Vegan Mango Crumble

So I made this today..

It’s all in rough quantities as I was experimenting in the kitchen.

Makes: 4

Ingredients:

Topping:

  • 1/4 cup of coconut chips
  • 1/4 chopped pecans
  • 1/4 chopped walnuts
  • 2 tablespoons seasame seeds
  • 2 tablespoons of dairy free spread (melted)
  • 2 tablespoons of brown sugar 
  • 1/4 almond meal

Base:

  • 4 tubs of mango in natural juice

Method:

  1. Preheat oven to 180c
  2. Pour mango into 4 oven safe bowls. Try to drain 3/4 of the juice.
  3. In a mixing bowl combine all topping ingredients.
  4. Spoon topping onto the fruit.
  5. Bake for 15 minutes or until golden brown.

Tahini Crackle Biscuits

I’m very grateful to my mum who made me ‘tahini crackle biscuits’. She has been searching high and low for ‘Chloe-friendly’ recipes. I really enjoyed these.. wheat, dairy, and egg free! #grateful­čĺľ #anorchidsview #tahini #vegan #cookies

Blueberry Pancakes


The thought sounds luxurious and expensive but in reality it can be a cheap recipe. The secret…. frozen blueberries. We always keep frozen berries and mango in the freezer – which is great considering I woke up this morning dreaming of blueberry pancakes!

Everyone has their favourite pancake recipe.. I make mine by adding flour, milk, sugar and eggs to a bowl and then whisking it all together. I haven’t given you measurements as mine tend to change depending upon how many are eating (and if I’m honest, my mood). 

So prepare your mixture and pour th batter into the pan – then add a sprinkling of frozen blueberries (yes – straight from the freezer!). Flip your pancakes when they start to bubble. 


Easy! And guess what? You don’t need to add syrup or jam or whatever else you normally top your pancakes with because the blueberries are so sweet and juicy ­čśÇ… but I wouldn’t say no to some vanilla ice cream!