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Making these rainbow and chocolate sprinkles is a great activity to do with children – made extra fun when finished by sprinkling them on top of a delicious sweet treat!
With mushrooms marinated in garlic, lemon and served with herbs and a hazelnut crumb, this salad harnesses the flavours of autumn. For a more substantial salad, add bitter greens to this salad such as shredded silverbeet and radicchio. These mushrooms are also great served with roasted pumpkin or sweet potato.
Serve these nice and spicey vegan fruit mince donuts at the end of a long festive meal with brandy ‘custard’ and a coffee.
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