Skip to content
Back to News

Kids Sangha Bake Sale for charity

On Sunday May 1st Kids Sangha baked cookies and squares to raise money to help children in developing countries.  It was a great success!  We were asked to post the recipes on the website so we included them below.

This was our second fund raising event of the year.  The children enjoyed baking together along with other youth and adults.  It was a time for working together towards helping other children, building strong friendships and having a bit of fun!  Thanks to all those who generously supported our event, we appreciate your donations.  All proceeds will be sent to Plan Canada to help buy books and other educational material for children in developing countries.

IMG_20160501_123316bake sale may 1



Blueberry Crumb Bars (Adapted from The Smitten Kitchen – makes 12 bars)

You will need:


1 1/2 cups of all purpose flour

1/2 tsp baking powder

1/2 cup granulated sugar

1/2 cup (4 oz) unsalted butter

1 egg


2 cups (1 pint) fresh blueberries

1/4 cup granulated sugar

2 tsp cornstarch

1 1/2 tbs lemon juice


First, prepare hour blueberry filling.  In a small bowl, gently toss together the fresh blueberries, sugar, lemon juice and cornstarch.  Set aside, and preheat our oven to 375 deg F, and grease your baking pan (I used an 8×8 inch baking pan).

In your electric mixer bowl, combine the flour, sugar, baking powered, butter and egg, and mix until the dough is moist but very crumbly.  Divide the dough in half, and press half into our prepared pan so you have an even layer of crust.

Next, pour the blueberry filling mixture over the dough pressed into the pan.  Take the rest of the crumbly dough and sprinkle it over the blueberries.  bake for 35-45 minutes, or until the juices are bubbling and the dough has browned a little bit (watch the bars carefully towards the end of the baking time so they don’t brown too much and don’t dry out).  Let cool completely before cutting and eating!


Coconut  Oatmeal Cookies


3/4 cup butter

3/4 cup sugar

1/2 cup brown sugar, lightly packed

1 egg

1 cup whole wheat flour

1 cup rolled oats

3/4 cup coconut

1/4 cup wheat germ

1 tsp baking powder

1 tsp baking soda

1 1/2 cup raisins


Mix together flour, oats, coconut, wheat germ, baking powder and baking soda.  Cream butter, sugars (we used a little less sugar) and egg together thoroughly.  Add dry ingredients and mix well.  Stir in raisins (we also used a little less raisins).

Drop by spoonfuls onto lightly greased baking sheets.  Flatten slightly with floured fork.

Bake at 350 deg F for 12-15 min or until a light golden colour.  Makes about 36 cookies.