Steamed Pudding - GF option

2 cups non dairy milk
1/2 cup honey
2 cups mixed dried fruit
1/2 cup oil
3 tablespoons nut or seed spread
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large carob buds - optional, for colour only
1/4 teaspoon cardamom, ground
1 1/2 cups plain flour or GF flour
1/2 cup wholemeal plain flour or GF flour
2 teaspoons aluminium free baking powder

Place first 9 ingredients into large saucepan and simmer for 3 minutes.  Take off heat and cool. Stir in remaining ingredients and pour into greased pudding dish.  Flatten mixture with wet hands. Place dish in large saucepan with water, making sure the water level height is half way up pudding dish.  Place lid on saucepan (no lid to be on pudding dish) and gently simmer for 1 1/2 hours.  Check pudding regularly for the first 10 minutes to make sure water is not splashing onto pudding. Take pudding dish out of large saucepan and let sit for 5 minutes on bench.  Slightly loosen pudding by running knife around edge, give a gentle shake, then turn out on plate. Serves 8-10.

"If God is for us, who can be against us? Things to come...shall not be able to separate us from the love of God." Romans 8:31,38,39.

Truffles GF (nut free option and soy free)

1/4 cup honey & pure maple syrup combined or agave

1/3 cup cashew spread or sunflower seed spread

1 teaspoon vanilla extract

1 tablespoon carob powder (light)

1 cup puffed brown rice (1 1/3 cups maybe needed for seed spread)

1/3 cup desiccated coconut or puffed millet

(extra coconut to coat balls)

Mix first 4 ingredients together in small bowl, set aside.  In blender, place the puffed rice and blend until powder.  Add rice powder and coconut to truffle mixture, mix well, form into balls and roll in coconut.  Store in fridge.  Makes approximately 20 truffles.

"Pleasant words are like a honeycomb, sweetness to the soul and health to the bones." Proverbs 16:24

Coconut Macaroons - GF (no baking)

½ cup copha or coconut  butter

2 teaspoons vanilla extract

3 tablespoons honey or agave

2 cups desiccated coconut

Place first 3 ingredients into large saucepan and melt on low heat.  Turn off heat, stir in coconut and spread mixture onto large plate.  Cool slightly in fridge.  Place small amounts of mixture into a metal tablespoon (preferably a measuring spoon which is deep), press mixture down very firmly with fingers and then gently slide macaroon off spoon onto a flat tray.  (Mixture will crumble and break if not cooled enough but be careful not to leave in fridge too long).  Refrigerate prepared macaroons until firm and store in fridge or freezer.  Makes approximately 26.

"Do not be afraid...the battle is not yours, but God's." 2 Chronicles 20:15

Rocky Road Fudge - GF (nut free)

¾ - 1 cup puffed corn

¼ cup desiccated coconut

¼ cup dried cranberries

¼ cup dried pineapple, chopped roughly

1/8 cup melted copha or coconut butter

4 tablespoons seed spread (sunflower)

3 tablespoons honey

2 teaspoons vanilla extract

1 tablespoon carob powder (light)

pinch of salt

Place first 4 ingredients into bowl, mix well and set aside.  In a large saucepan melt the copha, turn off heat and stir in the remaining fudge ingredients with hand whisk. Pour dry ingredients into large saucepan and mix all ingredients together well. Flatten mixture into small lined/greased container.  Store in fridge.  Cut into 12-16 small pieces.

"You are my hiding place; you shall preserve me from trouble." Psalm 32:7

Rocky Road Fudge - GF

¾ cup puffed corn

¼ cup desiccated coconut

¼ cup dried cranberries

¼ cup dried pineapple, chopped roughly

1/3 cup nuts

3 tablespoons nut spread
1/4 cup (or less) honey

2 teaspoons vanilla extract

1 tablespoon carob powder (light)

pinch of salt

Place first 5 ingredients into bowl and mix well.  In a large saucepan, place the remaining 5 ingredients, stir with hand whisk and heat on low (very slight simmer) for 4 minutes.  Turn off heat, pour dry ingredients into large saucepan and mix all ingredients together well. Flatten mixture into small lined/greased container.  Store in cupboard or fridge.  Cut into 12-16 small pieces.

"The Lord will guide you continually and satisfy your soul in drought." Isaiah 58:11

Cream of Celery & Potato Soup (GF)

1 onion, chopped

4 garlic cloves, chopped

7 potatoes, peeled and chopped

1 cup celery, chopped

2 vegetarian chicken-style massell cubes

5 cups water

½ teaspoon salt

1 tablespoon lemon juice

Cream

½ cup cashews

1 cup water

1 tablespoon oil

Lightly fry onion and garlic in large oiled saucepan.  Add remainining soup ingredients (not cream) and simmer until vegetables are cooked.  Use slender blender or bar mix in soup to blend until smooth. Place cream ingredients into a blender and blend for 2-3 minutes.  Pour cream into soup mixture and simmer for 5 minutes.  Ready to serve.

“To you who fear My name, the Sun of Righteousness shall arise with healing in His wings.” Malachi 4:2

Gingernut Cookies (GF)

1 cup puffed brown rice

1 cup desiccated coconut

1/4 cup rice flour

1/8 teaspoon salt

1- 1 ½ teaspoons ginger powder, ground

¼ cup cashew butter or seed butter

¼ cup oil

1/3 cup + 1 tablespoon honey

2 teaspoons vanilla extract

1 tablespoon water

½ teaspoon aluminium free baking powder

Place puffed rice in blender and blend until fine powder.  Then put rice powder and next four dry ingredients into mixing bowl, stir well and set aside. Place remaining ingredients (except baking powder) into small saucepan, bring to boil, turn off heat and stir in baking powder for 10 seconds.  Pour hot mixture over dry ingredients, mix well.  With wet hands form small amounts of mixture into balls and slightly flatten with wet fork. Bake at 140 degrees celsius for approximately 17 minutes. Makes 16-18 biscuits. For a firm, crisp texture, store in fridge.

"Not by might, nor by power, but by My Spirit", says the Lord. Zechariah 4:6

One Pot Vegetable & Pasta Meal (GF)

1 onion, chopped

3 garlic cloves, chopped

6 mushrooms, sliced

1 carrot, finely chopped

½ red capsicum, chopped

1 celery stalk, chopped

1 teaspoon salt

2 tablespoons savoury yeast flakes – optional

250g GF pasta, uncooked

3½ cups water

1 teaspoon lemon juice

1 teaspoon mixed herbs, dried

500g bottle of bolognaise sauce

215g (1/2 tin) condensed tomato soup

Place onion & garlic in large greased saucepan and saute for 2 minutes.  Add remaining ingredients and simmer with lid on for approximately 30 minutes. Serves 3 – 4.

"The Lord is good, a stronghold in the day of trouble and He knows those who trust in Him." Nahum 1:7

Spring Rolls (GF option)

3 spring onions, chopped

3 tsp garlic, bottled or fresh

1 tsp ginger, bottled or fresh

2/3 cup red capsicum chopped

1 large carrot grated

4 cups shredded cabbage

¼ cup water

1 tablespoon Braggs Liquid Aminos

½ tablespoon lemon juice

½ teaspoon honey

4 mushrooms, chopped

60g rice noodles (cooked and cut up with sizzors)

20 spring roll pastry wrappers (GF or wheaten)

Place spring onions, garlic, ginger and capsicum in oiled pan and lightly fry.  Add remaining ingredients (except noodles) and continue to fry until vegetables are nearly cooked. Stir in noodles and cool slightly.  Place on spring rolls wrappers, roll up and cook according to package instructions.

“Act justly, love mercy and walk humbly with your God." Micah 6:8

Creamy Potato Bake (GF)

6 potatoes, peeled and sliced

1 onion, chopped in rings

Cream

¾ cup cashews

2 ½ cups water

1 vegetarian chicken-style massell stock cube

3-4 tablespoons savoury yeast flakes

1 teaspoon garlic powder

1 tablespoon lemon juice

3 tablespoons oil

½ teaspoon salt

Layer the potatoes and onions in large lasagne dish – sprinkle with salt between layers, set aside. Place all cream ingredients into blender and blend for 2 minutes until smooth. Pour cream over potatoes and onions and cover with foil.  Bake at 170 degrees celsius for 1½ hours.

"The Lord will fight for you and you shall hold your peace." Exodus 14:14

Iced Carob Drink (GF)

2 cups non dairy milk

1 teaspoon vanilla extract

2 teaspoons carob powder (light)

8 dates, pitted

Place all ingredients into blender and blend for 2-3 minutes until smooth.  Chill in fridge overnight and then ready to drink.  Makes 2 cups.

"He who keeps you will not slumber...or sleep." Psalm 121:3,4

Passionfruit Jelly (GF)

170g tin of passionfruit in syrup

1 ½ cups apple & mango juice or leftover juice from tinned pineapple

1 tablespoon of pure maple syrup - optional

1 ½ teaspoons agar powder

Place passionfruit, juice and maple syrup in large saucepan, bring to boil and quickly stir in agar powder for 10 seconds while simmering. Pour into molds and set in fridge.

“Even to your old age...I will carry you...and will deliver you.” Isaiah 46:4

Berry Mousse (GF)

2 ½ cups soy milk (room temperature)

1/3 cup + 2 tablespoons strawberry fruit spread

1 tablespoon honey

2 tablespoons pure maple syrup

2 teaspoons vanilla extract

2/3 cup cashews

1 cup frozen raspberries

½ cup apple and blackcurrant juice

1 ½ teaspoons agar powder

Place first 7 ingredients into blender and blend for 2-3 minutes until smooth. In a small saucepan, bring to boil the juice and quickly whisk in the agar powder and stir for 10 seconds. Turn blender on again and slowly pour hot agar mixture into mousse mixture and blend for 10 seconds. Pour immediately into cups or bowls. Makes 6-8 small cups.

“Those who wait on the Lord shall renew their strength.” Isaiah 40:31

Shepherds Pie (GF)

Filling

1 onion, chopped

3 garlic cloves, chopped

6 mushrooms, sliced

1 carrot, grated

½ red capsicum, chopped

1 celery stalk, chopped

1/4 teaspoon salt

1 teaspoon lemon juice

1 teaspoon mixed herbs, dried

400g brown lentils, tinned (approx. 1 ¼ cups)

500g bottle of bolognaise sauce

215g (1/2 tin) condensed tomato soup

½ teaspoon honey - optional

Mashed Potato Topping

7 potatoes (cooked in salted water)

1/3 cup salted cashews

1 ¼ cups soy milk

2 tablespoons savoury yeast flakes

½ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon salt

Place onion & garlic in large greased saucepan and saute for 2 minutes.  Add remaining filling ingredients and gently simmer for 5 minutes.  Pour into large lasagne dish and set aside.  In large saucepan, cook potatoes in salted water, drain and set aside. Place  remaining topping ingredients into blender and blend for 2 minutes.  Mash blended cream and cooked potatoes together then spread on top of pie filling. Bake at 170 degrees celsius for 35 minutes.

"I can do all things through Christ who strengthens me." Philippians 4:13

Mini Bread Pizzas - in sandwich press (GF)

10 Gluten free bread slices  (or wheaten bread)

1/3 cup tomato paste

Dried Mixed Herbs

onion powder

garlic powder

olives

champignon mushrooms

(or favourite pre-cooked toppings)

melting cheese (see recipe)

Spread tomato paste over sliced bread, sprinkle with herbs, powders, olives or favourite pre-cooked toppings then end with grated melting cheese.  Place bread pizzas in sandwich maker and press hot lid down on pizzas for approximately 35-40 seconds. Ready to eat.

“Now to Him who is able to keep you from stumbling, and to present you faultless.” Jude 24

Bread Pudding - GF option

3 cups (approx. 7 slices) fresh breadcrumbs

½ cup desiccated coconut

¾ cup of dried fruit (dates, apricots, sultanas, cranberries)

¼ cup brown rice flour

1/8 teaspoon cardamom

½ cup non dairy milk

1 tablespoon vanilla extract

¼ cup + 1 tablespoon honey

Process sliced bread in food processor until crumbs. Place crumbs and remaining ingredients into large bowl and mix well.  Pour into 8 greased mini ramekin bowls or small casserole bowl.  Decorate top of puddings with chopped dried fruit. Place pudding bowl/s in a large saucepan with water. The level of water should be ¾ up the sides of the bowl/s. Place lid on large saucepan and simmer pudding/s for 45 minutes. Can be stored in fridge for 3-4 days. Reheat when ready to eat.  Note: if baking in oven, cover puddings with foil and bake at 150 degrees celsius for 30 minutes, then remove foil and bake for a further 5 minutes.

"You are complete in Him, who is the head of all principality and power." Colossians 2:10

Apple Flavoured Slushie (GF)

1 cup ice

1 ½ - 2 tablespoons of apple juice concentrate (available from health section in supermarkets or health food shop)

Note: Blender jug needs to be cold first so as ice does not melt quickly. Place ice in blender and crush until fine like snow.  Empty ice into cup and pour concentrated juice on top. Ready to eat.

“You are God, ready to pardon, gracious and merciful. “ Nehemiah 9:17

Banana Pudding (GF)

1 ¼ cups soy flour

¼ cup brown rice flour

¼ cup almond meal- optional

¼ teaspoon salt

2 teaspoons aluminium free baking powder

2/3 cup very ripe bananas, mashed

1/3 cup oil

1/3 cup honey

2 teaspoons vanilla extract

¼ cup soy milk

Fill a large saucepan with water and bring to boil. In a mixing bowl, place first 5 ingredients and stir well. Add remaining ingredients and mix together with electric hand beaters. Pour mixture into greased pudding tin or small, deep, greased pyrex dish.  Place pudding tin/dish in saucepan with boiling water, making sure water level is ¾ of the way up pudding dish. Keep pudding basin uncovered but place lid on large saucepan and simmer for approximately 45-50 minutes.  Turn off heat, remove pudding basin from saucepan and let sit on bench for 5 minutes.  Then loosen edge of pudding with sharp knife and turn out onto plate.  Serve with cashew cream or pour on custard or serve cold like a cake.

“God is our refuge and strength, a very present help in trouble.  Therefore we will not fear.” Psalm 46:1,2.

Pakoras (GF)

4 medium potatoes, chopped small

3 cups spinach, chopped

2 onions, chopped

4 teaspoons bottled garlic

4 teaspoons bottled ginger

2 teaspoons of vegetarian chicken-style massell seasoning powder

1 ½ - 2 teaspoons of salt

½ teaspoon ground cumin

¼ teaspoon ground tumeric

½ teaspoon ground cardamom

½ teaspoon ground coriander

¾ cup besan flour

cayenne pepper – optional

(coating = ¼ cup cornflour + ¼ cup besan flour + ½ teaspoon chicken-style seasoning powder mixed together)

Cook potatoes in boiling water with ¼ teaspoon of salt for approximately 8-10 minutes, then add spinach and cook for a further 5 minutes.  Drain in colandar and let sit.  Place remaining ingredients (except flour) and 1 tablespoon of oil into the large saucepan and saute for 3 minutes.  Turn off heat, add cooked potato mixture, mix well and then stir in flour.  Mixture should still be chunky.  Let cool for 20 minutes and then form into patties, roll in coating and fry both sides thoroughly.  Makes 22 pakoras.

“You formed my inward parts...I am fearfully and wonderfully made.”  Psalm 139:13,14

Brown Rice Porridge Rissoles (GF)

1 1/3 cups rice flakes

1 ½ tablespoons massell seasoning

1 teaspoon dried mixed herbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ cups of water

1/3 cup tomato sauce

1/3 cup besan flour

1 cup puffed brown rice

½ cup rice crumbs

¼ cup savoury yeast flakes – optional

Place first 7 ingredients into large saucepan, mix well and simmer for 5 minutes until thick. Stir in remaining ingredients and let cool for 10 minutes.  Then with wet hands, mold mixture into rissoles and fry both sides in oiled pan.  Makes 15-20 rissoles. 

“He heals the brokenhearted and binds up their wounds.”  Psalm 147:3

Hearty Chickpea Stew (GF)

2 medium onions, chopped

4 teaspoons bottled garlic

1 medium red capsicum, chopped

1 large carrot, chopped

5 medium potatoes, chopped

2 vegetarian chicken-style massell stock cubes

¾ cup dry TVP (textured vegetable protein)

1/3 cup tomato sauce

½ teaspoon ground tumeric

3 cups water

1 tin (425g) chickpeas, drained

1 ½ tablespoons lemon juice

Fry onion & garlic in large oiled saucepan and then add remaining ingredients.  Simmer for 1 hour.  Best to let sit for 30-60 minutes to enhance flavours. Eat by itself or serve over rice. Makes 4-6 serves.

“In all your ways acknowledge Him and He shall direct your paths.”  Proverbs 3:6

Carob Ice-Cream (GF)

2/3 cup carob buds (unsweetened)

2 tablespoons copha or coconut butter

2/3 cup cashews

2 cups soy milk

½ cup dates, chopped

1 tablespoon maple syrup – optional

1 tablespoon vanilla extract

1/8 teaspoon of salt

Place carob buds and copha in a small saucepan and melt on low heat. Set aside.

Place remaining ingredients in blender and blend for 2-3 minutes until smooth.  Pour melted carob mixture into blender and continue blending for another 20 seconds.  Pour blended mixture into a container and freeze overnight.

“I know the thoughts that I think toward you, says the Lord, thoughts of peace and not of evil, to give you a future and a hope.” Jeremiah 29:11

Caramel Puffed Rice Bars (GF)

2 cups brown rice puffs (to be blended)

1 cup brown rice puffs (left whole)

1/3 cup dates, chopped

¼ cup dried apricots, chopped

½ cup unsalted peanut butter

1/3 cup + 1 tablespoon honey

1 tablespoon vanilla extract

Place the 2 cups of puffed brown rice in blender and blend until fine powder.  Pour blended price puffs into a mixing bowl and then stir in the 1 cup of whole brown rice puffs and dried fruit.  Set aside.  In a small saucepan, place remaining ingredients, stir regularly with hand whisk and simmer on very low for 4 minutes until caramel is sticky.  You may need to lift saucepan off heat every now and then to stop mixture burning.  Pour hot caramel mixture over dry ingredients, mix quickly with fork then finish mixing with cold, wet hands.  Still with wet hands, press hot mixture into a small, lined dish and firmly flatten. Cool in fridge then cut and serve.  Store in cupboard or fridge.

“To Him who loved us and washed us from our sins in His own blood...is coming with clouds, and every eye will see Him.” Revelation 1:5,7.

Quick Nutolene Patties (GF)

1 tin Sanitarium nutolene, mashed

1/3 cup brown rice or besan flour

1/3 cup tomato sauce

1/3 cup rice crumbs

2 teaspoons garlic, bottled

1 teaspoon onion powder

1 teaspoon mixed herbs

1 ½ teaspoons chicken-style massell seasoning powder

Mix all ingredients together, form into patties, coat in rice flour and lightly fry both sides.  Makes 17 patties.

"A book of remembrance was written before Him for those who fear the Lord." Malachi 3:16

Beetroot Dip (GF)

425g tinned beetroot, drained

1 tablespoon lemon juice

1 teaspoon garlic, bottled

1 teaspoon cumin, ground

¼ cup soy cream cheese

Place all ingredients into food processor and process until well combined.  Ready to serve.

"Beginning to sink he cried out, "Lord save me!" Immediately Jesus stretched out His hand and caught him." Matthew 14:30,31

Anzac Biscuits (GF)

makes:  approx 25 biscuits

1 cup puffed amaranth

1 cup desiccated coconut

½ cup rice flour

¼ teaspoon of salt

¼ cup oil or coconut oil (copha)

¼ cup cashew/almond spread or sunflower seed spread

½ cup honey

2 teaspoons vanilla extract

1 tablespoon of water

½ teaspoon aluminium free baking powder

Place first 4 dry ingredients into large bowl and mix well.  Set aside. Then place remaining wet ingredients (except baking powder) into a small saucepan, stir well over low heat with hand whisk.  Bring to boil, take off heat and then stir in baking powder.  Pour over dry ingredients and mix well. With wet hands, form hot mixture into balls and place on large baking tray lined with baking paper.  Flatten with wet fork and bake in oven for approximately 16-17 minutes on 130 degrees celsius. 






With God, all things are possible. Mark 10:27

Chewy Amaranth Slice (GF)

1 ½ cups puffed amaranth

1 cup desiccated coconut

1 cup sultanas

1 tablespoon of carob powder (light)

1/8 teaspoon salt

1/3 cup + 1 tablespoon honey

1/3 cup almond or cashew spread

1 tablespoon sunflower seed spread (freenut butter)

1 tablespoon vanilla extract

Mix first 5 ingredients together in large mixing bowl. Set aside. In a large saucepan, place the remaining ingredients and simmer on very low heat for 4 minutes until thick and sticky, stirring constantly with hand whisk.  Turn off heat, add dry ingredients to saucepan and mix well.  Pour into lined baking tray, press mixture down firmly with wet hands.  Set in fridge. When cold cut into squares.  Makes 28 slices. Can be frozen.

“Whoever believes on Him will not be put to shame.” Romans 10:11

Chewy Tropical Amaranth Slice (GF)

1 ½ cups puffed amaranth

1 cup desiccated coconut

1 cup dried paw paw & dried pineapple mixed

1/8 teaspoon salt

1/3 cup

1/3 cup almond or cashew spread

1 tablespoon sunflower seed spread (freenut butter)

1 tablespoon vanilla extract

Mix first 4 ingredients together in large mixing bowl. Set aside. In a large saucepan, place the remaining ingredients and simmer on very low heat for 4 minutes until thick and sticky, stirring constantly with hand whisk.  Turn off heat, add dry ingredients to saucepan and mix well.  Pour into lined baking tray, press mixture down firmly with wet hands.  Set in fridge. When cold cut into squares.  Makes 28 slices. Can be frozen.

“Whoever believes on Him will not be put to shame.” Romans 10:11

Vegie Burger Patties (GF)

1 cup walnuts - optional

2 cups puffed aramanth (binds similar to oats)

1 teaspoon onion powder

2 tablespoons massell seasoning

1 teaspoon mixed herbs

1/3 cup nutritional yeast flakes – optional

1 cup soy, besan or brown rice flour

½ cup rice crumbs

2 cups soy or dairy free milk

2 teaspoons garlic, bottled

1/3 cup tomato sauce

Process walnuts until crumbs. Then place first 8 dry ingredients into large bowl, mix well, then stir in remaining ingredients (no need to let stand). Place spoonfuls of mixture into oiled frypan, spread out with spoon to make thin, fry both sides.

“Behold what manner of love the Father has bestowed on us, that we should be called children of God.” 1 John 3:1

Almond Brittle (GF)

1/3 cup cashew or almond spread

½ cup honey

2 teaspoons vanilla extract

1/8 teaspoon of salt

¾ cup almonds (or favourite nut)

Place all ingredients (except nuts) into small saucepan and simmer for 8-10 minutes on very low heat, stirring regularly with hand whisk until thick and sticky. Take off heat, stir in nuts and then quickly spoon into small, lined container or tray, 15cm x 22cm.  Place in fridge and cut into squares when firm. For brittle – serve from freezer. For firm caramel – serve from fridge.

“When you pass through the waters, I will be with you.” Isaiah 43:2

Gluten Steaks without the gluten (GF)

2 cups water

½ cup sago

1/3 cup tomato sauce

1 teaspoon mixed herbs

1 teaspoon onion powder

1 teaspoon garlic powder

2 ½ tablespoons chicken-style massell seasoning

½ cup brown rice flour

2 cups puffed brown rice

¾ cup rice crumbs

(coating – ½ cup rice crumbs, 1 teaspoon chicken-style massell seasoning, sprinkle of garlic powder)

Place first 7 ingredients into large saucepan and simmer for approximately 5 minutes until thick and sticky. Take off heat, quickly stir in remaining ingredients and stand for 10 minutes. With wet hands, take small handfuls of mixture, slightly flatten in hand, coat in crumbs and then flatten again by pushing steaks down with fingers on kitchen bench. Fry both sides. Makes approximately 20 steaks. Best made 1 day ahead to allow steaks to firm up.  Reheat before serving to soften the steaks. Best eaten within 3 – 4 days. 

"Draw near to God and He will draw near to you." James 4:8

Carob Peppermint Balls (GF)

1/3 cup unsalted peanut butter or sunflower seed spread

½ cup honey

1 dessertspoon carob powder

1 teaspoon vanilla extract

2-3 drops of peppermint oil (optional)

1 cup desiccated coconut

½ cup sultanas or dried cranberries

1 cup puffed rice

Place all ingredients in saucepan and heat until mixture is hot, mix well. While still warm, form into balls and roll in coconut. Refrigerate. Makes 30 balls.

“My Father will honour the one who serves Me.” John 12:26

Natural Muesli with calcium boost (GF)

3 cups puffed aramanth/quinoa/millet

3 cups puffed brown rice

3 cups puffed corn

2 cups chopped dates/sultanas

1 cup dried cranberries/paw paw/pineapple

1 cup chopped dried apricots

1 cup mixed seeds (pepitas/sunflowers/linseeds/sesame/chia)

2 cups almonds & walnuts mixed

1/3 – ½ cup carob powder – calcium boost

honey to sweeten on serving

soy/rice milk to pour over muesli

Place all ingredients into large mixing bowl and mix well. Makes approximately 10 serves. Rice bran and lecithin can be added as an extra.

“Having been justified by faith, we have peace with God through our Lord Jesus Christ.” Romans 5:1

Date and Orange Crumble Slice (GF)

Filling

2 cups dates, chopped in half

1/3 cup orange juice

1/3 cup water

1 ½ tablespoons orange rind, grated finely

1 teaspoon vanilla extract

Crumble

1/3 cup oil

1/3 cup honey

2 tablespoons nut or seed spread/butter

2 teaspoons vanilla extract

½ cup soy flour

¼ cup brown rice flour

1 ½ cups coconut

1 ¼ cups brown rice puffed

½ cup almond meal

1 tablespoon orange rind, grated finely

1/8 teaspoon salt

Place all filling ingredients into small saucepan and simmer on low for 1 minute with lid on. Take off heat, then as it cools and softens, stir & mash with fork to form a smooth paste. Set aside. In a large bowl, place first 4 wet crumble ingredients and mix well, set aside. Put remaining dry ingredients into a food processor and process until crumbs. Add processed ingredients to wet ingredients and mix well. Spoon half of crumble mixture into a lined baking tray (18 x 27cm), press down firmly with hands, cover with date filling mixture and then spread remaining crumble on top and press down firmly again. Bake at 130ºC for approx. 20-25 minutes until slightly browned on top.

 “As the clay is in the potter’s hand, so are you in My hand.” Jeremiah 18:6

Pear Cream (GF)

1/2 cup cashews

Juice from drained tinned pears

pinch of salt

1 teaspoon vanilla extract

410g tinned pears (drained)

Place cashews and pear juice in blender and blend until smooth. Add remaining ingredients and blend until well combined.  Ready to serve.

"If any of you lacks wisdom, ask of God who gives to all liberally." James 1:5

Sago Savoury Rissoles (GF)

2 cups TVP (textured vegetable protein)

2 cups water

½ cup sago

2 cups water

1/3 cup tomato sauce or paste

¾ teaspoon garlic powder

1 teaspoon onion powder

2 ½ tablespoons beef-style massell seasoning
1/3 cup rice flour

1 cup rice crumbs

Soak tvp in 2 cups of boiling water until moisture absorbed. Place tvp in blender (only if pieces are large) and blend until fine pieces and set aside.  In large saucepan place remaining ingredients (except flour and crumbs) and simmer for approximately 10 minutes until mixture is thick and sticky.  Take off heat, stir in tvp and then set aside to cool. When mixture is cool, add flour and crumbs and mix well. With wet hands, form into flat rissole shaped patties and fry both sides in oiled pan. Makes approximately 30 rissoles.

“He is able to save to the uttermost, those who come to God through Jesus.” Hebrews 8:25

Mediterranean Vegetable Salad (GF)

1 medium brown onion, roughly chopped

3 garlic cloves, chopped

1 medium red capsicum, cut in strips

1 zucchini, cut in chunks

7 small mushrooms, cut in quarters

6 sweet basil leaves, chopped

½ cup Kalamata olives - whole, bottled in salt & water

¼ cup juice from olives - optional

½ cup sundried tomatoes, chopped

4 cups baby spinach leaves

1 tin baby potatoes (410g), cut in half

½ tsp salt (more if not using olive juice)

2 tablespoons lemon juice

1-2 tablespoons maple syrup

Slightly fry onion and garlic together in large oiled saucepan. Add remaining ingredients and sauté for 5 minutes. Best to let sit overnight before serving.

"I will rejoice in the Lord - He is my strength." Habbakuk 3:18,19

Cream of Yellow Split Pea Soup (GF)

1 large onion, chopped

3 teaspoons garlic

½ cup celery, chopped

5 cups water

2 chicken-style massell stock cubes

1 tablespoon lemon juice

1 medium carrot grated, chopped

2 large potatoes, grated

1 cup yellow split peas

Cream

¾ cup cashews

1 cup water

2 tablespoons oil

½ - ¾ tsp salt (to taste)

Fry onion & garlic in large oiled saucepan. Add remaining ingredients (except cream) and simmer for approximately 1 ½ - 2 hours. When split peas are nearly cooked, use slender blender to puree soup to speed up cooking process of legumes. Place cream ingredients into blender and blend for 2 minutes until smooth. Stir cream into soup mixture and simmer for 5 minutes. Can thicken with flour and water if needed. Serves 6.

“Come to Me all you who labour and are heavy laden and I will give you rest.” Matthew 11:28

Anzac Biscuits

makes: approx 25 biscuits

1 cup quick oats

1 cup desiccated coconut

½ cup wholemeal plain flour

¼ teaspoon of salt

¼ cup cashew or almond spread

¼ cup copha

½ cup honey

2 teaspoons vanilla extract

1 tablespoon water

½ teaspoon aluminium free baking powder

Place first 4 dry ingredients into large bowl and mix well.  Then place the remaining wet ingredients (not the baking powder) into a small saucepan, stir well with hand whisk and bring to the boil.  Take off heat, stir in baking powder for 10 seconds and then pour over dry ingredients.  Mix well and with wet hands, form hot mixture into balls, place on greased or lined baking tray, flatten well with fork (may need to wet fork now and then), then bake at 130C for 17 minutes.

God is faithful, who will not allow you to be tempted beyond what you are able.
1 Corinthians 10:13

Panettone (using breadmaker)

2 ¼  teaspoons dried yeast

2 ½ cups plain white flour

1 cup wholemeal plain flour

1 teaspoon salt

3 tablespoons cashew or almond spread

2 tablespoons sunflower oil

3 tablespoons honey

sprinkle of cardamom

2 teaspoons vanilla extract

1 1/3 cups water

¾ cup of dried mixed fruit or sultanas

1/3 cup dates, chopped in half

¼ cup cranberries

Place yeast in bottom of breadmaker bowl and then add remaining ingredients.  Bake bread on basic bread setting (not raisin bread setting) and bake for the standard 4 hours. If rapid baking – use warm water. 

“The Lord is good, a stronghold in the day of trouble.” Nahum 1:7

Vanilla Ice-cream (GF)

2 cups cashews

3/4 - 1 cup soy milk (adjust liquid to desired thickness)

½ tsp salt

1-2 tablespoons vanilla extract

1/3 cup honey or agave

1/3 cup coconut butter

410g tinned pears in natural juice (drain and reserve juice)

1/3 cup reserved juice from tinned pears

Place cashews in blender and blend until fine crumbs. Add remaining ingredients and blend for 2 minutes until smooth. Pour mixture into container/s and place in freezer over night. 

“Commit your works to the Lord and your thoughts will be established.” Proverbs 16:3

Butterscotch Sauce (GF)

3 tablespoons creamed or standard honey

3 tablespoons maple syrup

3 tablespoons sunflower seed spread

3 tablespoons cashew or almond spread

2 teaspoons vanilla extract

3-4 tablespoons tofutti cream cheese (soy)

2-3 tablespoons soy milk (or more)

Place first 5 ingredients in small saucepan and simmer for 2 minutes. Take off heat and stir in cream cheese. Add soy milk to desired consistency, more if wanting to pour over muffins or cakes.

“By His wounds, we are healed.” Isaiah 53:5

Sticky Date Muffins (GF)

1 ¼ cups of dates chopped

¾ cup boiling water

1 ¼ cups soy flour

¼ cup brown rice flour

1/8 tsp salt

2 tsp aluminium baking powder

¼ cup honey

1/3 cup oil

½ cup banana mashed (1 med)

2 tsp vanilla

Place dates in boiling water and cover for 5 minutes. Mix flours, salt and baking powder together. Add remaining liquid ingredients to date mixture, mix well and pour into flour mixture and mix until well combined. Pour into greased ring tin and cover with foil. Bake at 140ºC for approximately 18 mins. Can be reheated or frozen. Place a spoonful of butterscotch sauce on top or heat sauce and drizzle over muffin.

“Whoever comes to Me, I will never drive away.” John 6:37

Fruit Dip (GF)

2 cups frozen raspberries, defrosted slightly

1 cup soy cream cheese (approx. 250g)

½ cup of strawberry fruit spread

1 tablespoon vanilla extract

1 tablespoon pure maple syrup - optional

Place all ingredients into a bowl and mix well with slender blender until smooth.  Ready to serve.

Vegetable Frittata (GF)

3 medium potatoes sliced thinly

2 cups baby spinach

1 small sweet potato sliced thinly

2 cups water

½ cup cashews or blanched almonds

1/3 cup savoury yeast flakes

1/3 cup cornflour

1 tablespoon lemon juice

1 tablespoon oil

1 teaspoon onion powder

2 teaspoons bottled garlic or fresh

1 teaspoon sea salt

1 tablespoon vegetarian chicken-style stock powder

175g firm tofu

Cook potatoes & sweet potato first. Set aside.  Add remaining ingredients to blender and blend for 2 minutes. Spread white potatoes in a large greased springform tin and pour 1/3 of sauce over them.  Continue layering with spinach leaves, sauce, sweet potato and then finish with sauce. Cover with foil and bake at 160C for 50 minutes, remove foil, sprinkle with melting cheese and bake for another 15 minutes

“Cast all your cares onto Jesus, for He cares for you.” 1 Peter 5:7

Quiche-style Pie

Prep = 15  minutes  Cooking = 1 hour

350g firm tofu

Sprinkle of tumeric for colour - optional 

2 cups water

½ cup cashews or blanched almonds

1/3 cup + 2 tablespoons savoury yeast flakes

1/3 cup cornflour

1 tablespoon lemon juice

2 tablespoons oil

1 teaspoon onion powder

3 teaspoons bottled garlic or fresh

1 teaspoon sea salt

3 teaspoons vegetarian chicken-style stock powder

Place tofu and tumeric in an oiled frypan and mash with potato masher. Fry tofu and continue to mash to form crumbs. Set aside. Place remaining ingredients in blender and blend for 2 minutes.  In a large bowl, mix the fried tofu and blended mixture with hand whisk until well combined. Pour into small greased spring form tin or pie dish, cover with foil and bake at 160C for 40 - 50 minutes. Uncover, placed sliced tomatoes on top, sprinkle with melting cheese and bake uncovered for 20 minutes. If making a large quiche, make 1 ½ mixtures and pour into large greased lasagne dish. May need to cook for a little longer. Refrigerate for a few hours or overnight to firm up before cutting and serving.

“Whoever trusts in the Lord shall be safe.” Proverbs 29:25

Strawberry Ice-cream (GF)

2 cups cashews

1 ½ cups apple and blackcurrant juice

½ teaspoons salt

1 tablespoon vanilla extract

1/3 cup honey or agave

1/3 cup coconut butter

¾ - 1 cup frozen strawberries, defrosted

1/3 cup + 2 tablespoons strawberry fruit spread

Place cashews in blender and blend until fine crumbs. Add remaining ingredients and blend for 2 minutes until smooth.  Pour mixture into container/s and place in freezer over night. For raspberry option – replace strawberries with raspberries.

Commit your works to the Lord and your thoughts will be established.
Proverbs 16:3

Cornflake Crackles/Slice (GF)

prep 10 min    cook 16 min    makes 12-15 large crackles

1/4 cup cashew/almond spread
1/3 cup honey
1/4 cup coconut oil
1/8 teaspoon of salt
1 tablespoon vanilla extract
3 cups cornflakes
1 cup desiccated coconut

chopped dried fruit can be added as an extra


Place first 5 ingredients in a large saucepan, simmer for 6 minutes on low heat then take off heat. Stir in cornflakes and coconut. Spoon into patty pan cases. Bake at 120 C for 10 minutes. Store in fridge. If making a slice, spread the mixture into a small lined baking tray. Bake for 10 minutes also. Remove from oven and flatted hot mixture with a fork. Cool, then cut into slices.



My grace is sufficient for you, for My strength is made perfect in weakness.
2 Corinthians 12:9

Sago Pudding (GF)

prep 10 min    sit 1 1/2 hours    cook 15 min    makes 8-10 small cups

1 litre soy milk
1 cup sago
1 tablespoon vanilla extract
1/4 cup pure maple syrup


Place sago and milk in large saucepan and let soak for 1-1 1/2 hours. Add vanilla and maple syrup, bring to the boil then simmer on low heat for 12-15 minutes, stirring regularly with hand whisk until sago is translucent. pour into a bowl or individual cups. Serve hot or cold.



My peace I give to you...Let not your heart be troubled, neither let it be afraid.
John 14:27