recipes from some us site so measurements might be weird...
Banana Oat Bran Muffins 2 c oat bran
1 c whole-wheat flour
4 t baking soda
Pinch of salt
2 eggs
2 ripe bananas
3 tbsp canola oil
3 T honey1 t vanilla
3/4 cup buttermilk
3/4 cup blueberries
Preheat oven to 200 degrees. Line 12 muffin cups or grease 6 jumbo muffin tin. In a large bowl, combine the oat bran, flour, baking soda and salt. Mash the bananas with the eggs, oil, honey and vanilla until smooth. Add the buttermilk and combine well. Add the wet ingredients to the dry ones along with the berries; stir until just combined, but not over-mixed. Fill the cups 3/4 full and bake 15-20 minutes
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Yummy Bliss Balls1 cup puffed rice
1/2 cup coconut
1/2 cup sesame seeds
1 cup almond meal
1 cup sunflower seeds
1/4 cup carob powder
1/2 cup honey
1/2 cup tahini
Blend all dry ingredients in food processor. Gradually add tahini and honey. Roll in extra coconut. Feel free to change any quantities to suit your taste. If you want them chunkier add the sunflower seeds (or some of them) at the end so they don't all get chopped up. Enjoy!
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Cashew Butter cookies1 1/2 Cups Oats
1/2 Cup Cashew butter (or other nut butter as preferred - hazelnut's good!)
1/2 Cup Honey
1 tsp Cinnamon
1/4 Cup Wheatgerm
MIX the cashew butter and the honey in a large bowl. ADD the oats and the cinnamon and combine well. TAKE small amounts of the mixture and make into circles about 1 cm thick and 4 cms in diameter. ROLL each one in wheatgerm, place on a greased tray and cook at 160c for about 12 minutesCOOL on baking rack
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No-bake cookies (makes about 16)1 1/4 Cups Almonds
12 Dates, pitted and chopped
1/3 Cup Dark chocolate chips
1/4 Cup Desiccated Coconut
1/4 Cup Pumpkin seeds (pepitas)
1 Tbsp Honey
1 Tbsp Linseeds
2 Tbsp Tahini Paste
1/4 Cup Pear Juice
Put all the first 5 “dry mix” ingredients into a food processor. Process everything together until approximately half the mixture is in small pieces and the other half is processed a little more, to a fine consistency. Add honey, linseeds and tahini paste to mix, process until just combined. Then add pear juice and mix through. Roll the final mixture between 2 sheets of baking paper, until it is about 1cm (0.4 inch) thick. Cut into squares or rounds with a cookie cutter. Place into an airtight container and chill until required.
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Sunflower & Linseed snapsTo make these gluten free, use millet flakes in place of the rolled oats
1 1/2 Cups Oats
1/2 Cup Linseeds
1/2 Cup Tahini Paste
1/2 Cup Honey
1 tsp Cinnamon
1/4 Cup Sunflower seeds
Preheat oven to 180C. Line a greased baking tray with baking paper. Mix all ingredients in a large bowl, make golf ball sized balls out of the mixture and place on prepared tray. Be sure to leave enough space between each ball, and press each down with a fork. Cook for 20 minutes, and allow to cool on the tray for 5-10 minutes to harden slightly.
2. ghostpatrol again, this time a commission in someone's garden
3. illustrations on a hoarding in elwood, not sure if it's permanent or not, by jane reiseger
but it might be nice to have a tree of life in gold leaf (get it!) on the front wall, on white
darwin's twigs of life on paper
on skin
birds in tree of life
not sure i like this one, but it's got the germ of an idea 
a beautiful tree of life on a laotian temple
