|Cake baked in sun|
2 cups strong coffee
1 cup sugar
125 g butter
1 cup dried fruit
1 teaspoon cinnamon
1 teaspoon vanilla essence
Combine all ingredients in a large sauce pan, bring to boil than set aside to cool to room temperature
|Solar oven in action|
2 teaspoons bicarbonate soda
1 teaspoon baking powder
Mix ingredients together then add the liquid. Place it in a dark dish, placed into an oven bag and put it onto solar oven for about a couple of hours.
3 cups wholemeal flour
2 teaspoon bicarbonate soda
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1 cup sugar
0,5 cup chopped walnuts (or macadamia nuts)
0,5 cup sultanas
1,5 cup olive oil
2 cups pumpkin puree (steam half of medium size pumpkin then blend)
pumpkin seeds to sprinkle on the top
Mix all ingredients together, place it on baking tray lined with baking paper, bake it for cca 40 mins on 180 C.
|Black Pudding cake|
1,5 cup plain flour (I mixed 1 cup wholemeal flour and 0,5 cup soy flour)
1 teaspoon bicarbonate soda
1 cup sugar
4 tablespoons cocoa powder
1 cup water
1/3 cup olive oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 black sapote (mash with fork)
1/2 cup macadamia nuts
Mix all ingredients together, place it on baking tray lined with baking paper, bake it for cca 35 mins on 180 C.
|Raw Lemon Cheesecake|
3 cups cashews
8 tablespoons organic virgin coconut oil
3/4 cup raw honey
3/4 cup organic lemon juice
zest of 1 organic lemon
1 teaspoon organic vanilla extract
1/2 teaspoon sea salt
1 cup organic almonds
1 cup dates
1/2 cup unsweetened coconut
coconut oil for oiling pan
Preparation time: about 20 minutes
Cost: approximately $14
|Healthy, tasty, quick and cheap cake|
Soak the cashews in cool filtered water overnight or at least for 1-2 hours. You can add 1 teaspoon of sea salt, which helps to breakdown anti-nutrients.
Blend almonds, dates and coconut in food processor till the mixture starts to clump together. Put the crust mixture into an oiled pie pan. Pat the crust down so it’s tightly packed and evenly distributed.
Next, drain the cashews and put in a food processor. Add 8 tablespoons of softened coconut oil. Then add honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well to create a smooth, creamy texture. Scoop cheese on the top of the crust, distribute evenly.
You can decorate the top of cake with dried coconut flakes, lemon slices, nuts or seeds, it’s up to you!
Put in refrigerator and let set for about an hour or two. You can store in fridge for a week or in freezer for a month if you have any leftovers ;-)
Lablab beans dip
|Lablab beans make delicious dip|
400g cooked beans
¼ cup lemon juice
2 tablespoon Tahini
2 tablespoon water
1 tablespoon ground cumin
Put all ingredients into a food processor and mix them together. You can add whatever you like according your taste.
|Glass jars in a black bag|
Organic Home-made Yoghurt with energy of Sun
We make our organic yoghurt in the sun. Not only it is absolutely delicious and charged with sun energy but most importantly comes four times cheaper ($1.25 per 500g) than from a shop. It is also environmentally friendly: no energy (electricity) is required to keep it warm during the curing process. Use organic unhomogenized milk from well looked after cows, and glass jars instead of plastic packaging. So how do we make it? You will need -
2 litres of organic milk (we use organic Barambah full cream unhomegenized milk)
2 tablespoons of plain yoghurt (choose one with good yoghurt culture - we used Barambah organic yoghurt. Once you have made the
first batch, keep some so don't need to buy it again for future batches)
|Yoghurt is curing at 40C in sun|
- in a cup, mix yoghurt with a bit of milk and stir it well to avoid small lumps
- pour it into a saucepan and add the rest of the milk, stir well together
- warm it up to 40 C while stirring
- pour it into clean glass jars
- put the jars in a black plastic bag and place it in a sunny spot for at least 6 hours
- a black plastic bag keeps yoghurt at a temperatures between 38C to 42C which is an optimal temperature for growing yoghurt culture. If it gets cooler it stops growing if gets hotter it kills the culture.
|Creamy delicious home made yoghurt|
In case the weather becomes cloudy and there is not enough sunshine to keep yoghurt warm, place jars in a warm (about 42C) bath (we use a small esky) and leave them there till it cools down.
We mix yoghurt with homemade rosella jam, honey from our bees or seasonal fruit from our garden (mango, banana, pawpaw or passion fruit) which makes the creamy yoghurt unbeatable.
Multipurpose Household Cleaner
We make an El Cheapo (50c per litre) multipurpose cleaner with an awesome citrus smell, which contains citric acids and oil based solvents to get maximum cleaning effect and freshness.
1 litre White Vinegar
- soak citrus peel in vinegar for at least 4 weeks
- strain liquid and place it in spray bottle
Home made Citrus Fabric Softener
500 ml plastic container
- citrus peels (lemon, orange, grapefruit, lime...)
- place peels into container and cover with water. Soak for 24 hours. The strength of your softener will be determine by the quantity of peels you have in the container.
- strain the liquid and add according to its strength and how "citrusy" you want the clothes to smell. If you need softener for more than one load, several batches may be needed.
Gluten Free Pancakes
Recipe for three large pancakes:
- 1/2 cup of chick pea flour
- 1/2 cup of soy flour
- 1/2 cup of tapioca flour
- 1/2 cup of coconut powder or milk
- 2 eggs
Mix together in a bowl and add water if required to get the right consistency. Bake in a hot pan.
Liquid Laundry Detergent
Suitable for top and front loaders
El cheapo -10 litres of laundry liquid cost about $2
Water from the washing machine can be used on a garden
1 1/2 liters water
1 bar of laundry soap OR 1 cup of soap flakes
1/2 cup of Washing Soda
1/2 cup of Borax
- in a saucepan, add water and soap (grated if using soap bar)
- stir over medium heat until soap dissolves
- add washing soda and Borax, stir until thickened then remove from heat
- pour mixture into a 10 litre bucket, then fill the bucket with tap water and stir
- store it in clean 2 litre milk or juice bottles, don't fill to the top as you will need to shake contents before each use
Use approximately 1/4 cup of mixture per load
2 litres of water
2 tea bags of green or black tea
160 g sugar
Make tea infusion and let it cool down to room temperature. Then pour it into a large glass jar with the "mother" culture. Cover the infusion with a cloth so it can breath and let it grow in room temperature on the kitchen bench for about 7 to 10 days. The infusion should be acidic when it is ready. Pour the brew into glass jars and store it in a fridge. Prepare a new tea infusion and make another brew.
Drink diluted with water like cordial, a glass or two a day.
The "Mother" culture will be available during Our Sustainable Living Workshops. Check Events & Workshops
Fruit fly trap and bait
5 cups of sugar
200 ml cloudy ammonia
20ml vanilla essence
10 Litres of water