Parents and Friends Association

The Parents & Friends Association would like to wish the entire school community a safe and happy winter break. Hoping everyone can enjoy this time to the fullest with friends and family in the safest way possible. Eat, drink, be merry, enjoy and stay safe.

Next Meeting

The PFA will hold it's next monthly meeting on Monday, July 26, 2021 at 7.30pm in the school staff room in the Main Office Block. If any new members of the school community would like to join, please email Aban at aban2309@yahoo.com and we will very happily add you on to the distribution list.

Support your favourite cause. Buy your Membership & your fundraiser East Doncaster Secondary College PFA receives 20% of the purchase.

https://www.entbook.com.au/1863x41

For the first time ever, anybody who purchases a $69.99 Single City Membership will be upgraded to a Multi City Membership valued at $119.99 for FREE! That’s a $50 saving and access to over 10,000 offers!!!

As we are currently unable to travel overseas, people are exploring Australia and New Zealand a LOT more, which makes the Multi City Membership the perfect option.

We think this is going to be huge so there is one thing you need to do…let everybody know! This is a limited time offer and it ends Monday,

June 14 at 11.59pm AEST, so be quick!

All Member offers are subject to terms and conditions. Check individual offers on the Entertainment Membership App or www.entertainment.com.au for more information. For all dining offers, it is optional for participating businesses to accept your Entertainment Memberships on all official Australian and New Zealand public holidays, Mother’s Day, Father’s Day and Valentine’s Day.© 2021 Entertainment Group.

Lemon Blueberry Zucchini Cake with Lemon Frosting

(Courtesy: https://www.ambitiouskitchen.com)

Prep Time: 20 min

Cook Time: 30 min

Healthy and gluten free, this is simple to make by mixing everything in 1 bowl & then baking.

Wet Ingredients:

1 cup shredded zucchini (from 1 medium zucchini)
2 eggs
½ cup honey
Zest from 2 lemons
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract

Dry Ingredients:

1 ½ cup packed blanched fine almond flour
¾ cup gluten free oat flour
1 teaspoon baking soda
1/4 teaspoon salt
For the blueberries:
1 heaping cup fresh blueberries
2 tablespoons gluten free oat flour
For the lemon frosting:
½ cup butter (or sub vegan buttery stick), at room temperature
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

To garnish:

Extra blueberries for sprinkling on top

Instructions:

Preheat oven to 350oF. Line an 8x8 inch square pan with parchment paper and spray with non-stick cooking spray. Set aside.
First, measure out 1 cup of shredded zucchini, then place shredded zucchini on a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.
Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.
In a separate medium bowl, toss blueberries together with 2 tablespoons of oat flour. (This is to prevent the blueberries from sinking to the bottom of the cake while baking.) Fold coated blueberries into the batter.
Pour batter into the prepared pan. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. This is critical otherwise the frosting will melt and become a gooey mess!
Make the frosting: beat together butter, powdered sugar, lemon juice and lemon zest together on high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with a few blueberries. Cut into 9 slices and enjoy!

Parents & Friends Association