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Celebrating ‘Giving Tuesday’

Giving Tuesday, this year taking place on 27 November 2018, is the day to do good stuff for charity. Naturewatch Foundation is a charity committed to tackling animal cruelty, and we are working hard campaigning for better animal welfare around the globe. From co-ordinating World Animal Day to promoting cruelty-free shopping to campaigning against badger baiting and illegal puppy farming, Naturewatch Foundation is proudly supported by thousands of lovely supporters.

We are grateful to the volunteers who do good stuff for us:

  • Helping design our leaflets
  • Our trustees and patrons
  • Promoting our social media
  • Organising events
  • Helping with administration
  • Giving money to fund our campaigns
  • Drafting transcripts
  • Buying our guides and bags
  • Navigating our IT
  • Spreading our messages to friends and family
  • Making promotional videos
 

As a small charity big on ambition, we are always looking for new volunteers and supporters including professional organisations that can help us with pro bono PR, digital or legal advice. We have a record of delivering successful animal welfare campaigns and value highly all the voluntary support we receive.

It’s not just adults that can do their bit to help promote good animal welfare. We’re keen for children aged 13-16 to take part in our badger illustration competition to be judged by Chris Packham

To celebrate ‘Giving Tuesday’ taking place on 27 November and as a little way of saying thank you to our fabulous supporters and as suggested by Giving Tuesday Bake Good Stuff, our small office team would like to ‘give’ you some of our favourite bake recipes including some great dairy free and vegan options. We hope you enjoy them as much as we do!

Sarah’s easy tried and tested (Vegan-friendly) chocolate brownies
 

Cooking temp: 180C | Cooking Time: 20 minutes

Ingredients: 170g Self-raising flour | 170g caster sugar | 2 tbsp cocoa powder | 1tsp vanilla extract | 5 tbsp sunflower oil | 230ml almond or soya milk

Instructions: Mix, cook, cool a little and serve!

 

Mint’s All Natural Dog Treats
 

Cooking temp: 180C | Cooking Time: 20 minutes | Servings: 20 treat shapes

Ingredients: 192g wholewheat flour | 192g white flour | 120g peanut butter (with no Xylitol or sweeteners) | 250ml water | 2 tbsp olive oil

Instructions:  Mix the water, peanut butter and oil | Add flours to a crumbly mixture | Draw together into a ball and then roll out onto a lightly floured surface | Cut into treat shapes and bake for 20 minutes on greaseproof paper (or around an hour if you’d like a crunchier biscuit)| Allow to cool before serving.

If you have concerns about giving your dog a home-cooked treat, please check with your vet first.

Caroline's Apple filo pie

Cooking temp: 190°C/375°F/gas mark 5 | Cooking Time: 25 minutes

Ingredients: 1 kg apples e.g. Bramley | 55 g dairy-free margarine | 60g sultanas | 12 sheets of filo pastry (270g) | 115 g caster sugar | A few drops of vanilla extract | Icing sugar to dust

Instructions: Preheat the oven to 190°C / 375°F / gas mark 5 | Peel, core and slice the apples into a bowl | Melt the margarine in a saucepan| Put a little margarine aside and use some of it to grease a deep rectangular cake tin | Add the apples, sugar and vanilla to the saucepan | Heat and simmer gently for around 10 minutes (stirring regularly), until the apples are soft | Stir in the sultanas | Trim sheets of filo pastry to fit the tin | Lay a piece of pastry in the bottom of the tin and brush with the margarine, before adding another layer of filo pastry | Spoon some of the apple mixture onto the pastry and spread evenly | Add another layer of filo pastry, brush with margarine and add another layer of pastry | Spoon more of the apple mixture onto the pastry | Continue layering until all of the apple mixture is used (the top layer should be filo pastry) | Add any leftover pieces of filo pastry, ‘scrunched’ up, as the top layer and brush with melted margarine | Cook for approximately 15 minutes, or until the top is golden brown | Remove from the oven and allow to cool | When cool, dust with icing sugar | Serve from the baking tin | Best served warm with dairy-free vanilla ice-cream

Claire’s Betty Crocker cheat – coffee and walnut cake
 

Cooking temp:  180° (160° for fan-assisted ovens) | Cooking Time: Approx. 25 mins

Ingredients (cake):  1 pack of Betty Crocker vanilla cake mix | 1 tsp baking powder | Approx. ¾ can of cream soda | 1 tbsp instant coffee | 1 tbsp boiled hot water

Ingredients (frosting): 3 tsp instant coffee | 1 tsp boiled hot water | 250g dairy-free margarine | 500g icing sugar | plenty of walnut halves or pieces to decorate

This is the coffee and walnut version of a well-known no-dairy ‘recipe’ for the culinarily-challenged like us. Obviously, Betty Crocker makes ready-flavoured cakes such as lemon and coffee. However, we think the cake tastes better when we add our own flavourings to a versatile vanilla cake mix. Experiment with other Betty Crocker cake mixes and a variety of fizzy drinks to find your favourite!

Instructions (cake):  Pre-heat your oven | Dissolve the coffee in the hot water and put aside to cool | Sieve the Betty Crocker mix and baking powder into a mixing bowl | Add the cream soda and beat well | Add the cold coffee to the mixture | Beat thoroughly until your mixture is the correct consistency (smooth and creamy) | Grease two sandwich tins and line the bottoms with greaseproof paper | Divide the cake mixture between the two tins | Bake for around 25 minutes or until a knife comes out clean | Cool on a wire rack.

Instructions (frosting):  Dissolve the coffee in the hot water and put aside to cool | In a bowl, beat the margarine and icing sugar until smooth | Add the coffee when it’s completely cold | Sandwich the cake halves together with the frosting | Use the remaining frosting to decorate the top (and sides if you have enough) | Decorate your cake with the walnut halves or pieces and enjoy with a cup of coffee!

 

Cris’s ‘no cook’ vegan cheesecake
 

Ingredients: Crust - One cup packed pitted dates | 1 cup raw walnuts blended in food processor.

Filling - 1/2 cups raw cashews (quick-soaked*) | juice from 1 lemon | 1/3 cup melted coconut oil (melted) | 2/3 cup full-fat coconut milk | 1/2 cup agave nectar |  maple syrup (or honey if not vegan). Optional flavours to swirl on top: 1 tbsp salted natural peanut butter | 1/4 cup wild blueberries. 

Instructions:  Mix and use a muffin tin for individual cheesecakes. Freeze for 4-6 hours before serving.

 

Jennie’s ‘bliss balls’
 

Ingredients: 100gms Medjool dates | 100gms mix of chopped seeds and nuts (for small children grind down to a powder) | 1tbs agave syrup | 4 tbsp cocoa powder 

Instructions:  Mix the dates, seeds, nuts and syrup in a food processor |Poor the cocoa powder into a tub that has a lid that fits onto it |Roll the date, seed and nut mixture into small balls and place them into the tub containing the cocoa powder  | Put the lid on the tub and shake so all the balls become covered in cocoa powder  | Keep in the fridge for 1 week - but they'll all be devoured well before then!

We couldn’t provide our vital services without the generosity of people like you. If you would like to give to Naturewatch Foundation but you are short on time, we also accept donations over the phone on 01242 252871 and online 

Thank you for all your vital support and campaigning for animal welfare. We hope your bakes are successful too!