Vegetarian Meatballs (GF)

1 cup walnuts or mixed nuts
1 cup puffed brown rice
1 tablespoon savoury yeast flakes (optional)
1 1-2 teaspoons dried Italian herbs
1/4 teaspoon smoked paprika
1 1/4 teaspoons Himalayan/Celtic salt
1 onion cut in quarters
2 garlic cloves
2 tablespoons tomato sauce (optional)
2 cups fresh, warm wholegrain gluten free pasta
1/4 cup rice crumbs to thicken
(tin of tomato soup to pour over)


Place first 5 ingredients into food processor and process until the mixture is crumb like.  Add the remaining 4 wet ingredients and process again till smooth.  Remove mixture from processor and stir in crumbs.  Roll into balls, slightly flatten and fry both sides in oiled pan.  Place meatballs in casserole dish and pour hot tomato soup over meatballs.   Ready to serve. Suitable for freezing.

The Lord is near to those who have a broken heart.
Psalm 34:18

Wrapped Honey Nut Logs (GF)

makes 25 logs

½ cup walnuts

½ cup cashews/blanched almonds

½ cup pecans/pistachios/macadamias

2 cups almond meal

pinch of salt

½ cup desiccated coconut

sprinkle of cardamom

3 tablespoons oil

1/3 cup honey

1 tablespoon vanilla extract

Place first three nut ingredients into food processor and process until rough crumbs. Place processed nuts and dry ingredients into large bowl and mix well. Add oil, honey and vanilla and mix well with fingers. Squeeze with fingers, small amounts of mixture and shape into small logs (1.5 inches long). Place on lined baking tray and freeze until hard. Then place frozen logs on 10cm square cut outs of waxed paper, roll up and twist ends to look like a wrapped lolly. Place in freezer until ready to serve.

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

Sticky Coconut Rice (GF)

2 cups uncooked white, medium grain rice

6 cups water

¼ teaspoon salt

1 tablespoon vanilla extract

1 x 400ml can coconut cream (or cashew)

¼ - 1/3 cup agave nectar/maple/honey

toasted coconut can be sprinkled on top

crushed pineapple can be stirred through as well

Place rice, water & salt in large saucepan and simmer on low for 35 minutes with lid on, stirring regularly until very thick and sticky.  Add remaining ingredients and mix well. Pour into large dish and sprinkle with coconut or drizzle with extra sweetener is optional.

God will never leave you nor forsake you.
Deutoronomy 31:6

Cheesecake & Raspberry Couli (GF)

base

1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

cheesecake filling

½ cup cashews

1¼ cups water

250g soy cream cheese, room temperature

½ cup water

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

1 teaspoon agar

Place cashews and water into blender and blend until smooth and creamy. Place cream cheese and cashew milk in bowl and mix together with hand beaters.  Bring to boil water, vanilla and sweetener in small saucepan. Quickly add agar and mix with small hand whisk for 20 seconds. Pour agar mixture into bowl with cream cheese and continue to beat with hand mixers until well combined. Pour mixture over cashew crumb base and refrigerate. Pour raspberry couli over when serving.






I am the good Shepherd and I know My sheep.
John 10:14

Raspberry Couli Sauce (GF)

1 ½ cups frozen raspberries

¾ cup water

2 teaspoons cornflour

1-3 tablespoons agave nectar or pure maple syrup

        

Place raspberries and water into small saucepan. Mix cornflour with the sweeteners or a little of the water and add to saucepan. Simmer for 2 minutes, stirring with whisk. Cool, then pour over cream molds.

I am coming quickly, hold on to what you have so that no one may take your crown.
Revelation 3:11

Blueberry Buckwheat Pancakes (GF)

makes 8 pancakes

1 cup buckwheat flour

¼ teaspoon salt

1 cup soda water (carbonated water)

1 tablespoon honey

1 teaspoon vanilla extract

1 tablespoon almond/cashew spread

¾ cup blueberries, frozen or fresh

pure maple syrup & coconut cream for topping

Mix all ingredients together with fork, stirring in blueberries last. Cook pancakes slowly on low heat in greased fry pan. Serve with maple syrup and coconut cream. These pancakes need to be eaten fresh as there is no gluten to keep them soft.

Whoever humbles himself as a little child is the greatest in the kingdom of heaven.
Matthew 18:4

Mocha-style Truffles (GF)

makes approx 30 truffles
       

½ cup cashews/blanched almonds

¾ cup soy/rice/nut milk

pinch of sea salt

1/3 cup melted copha 

2 teaspoons vanilla extract 

1/3 cup pure maple syrup & honey combined

2 tablespoon carob powder

2 ½ tablespoons instant cereal beverage (Echo, Caro)

½ cup desiccated coconut

¼ cup cornflake crumbs


Note: when using cereal beverage which contains barley & rye, it no longer becomes gluten free

Place cashews, milk and salt in blender, blend on high until creamy. Then add copha, vanilla, honey/syrup, carob and instant cereal beverage and blend for 30 seconds – will go thick. Pour into separate bowl and stir in coconut and crumbs. Place bowl in freezer for 1-2 hours until firm. When firm, form into balls, roll in coconut and freeze.

The Lord is my rock and my fortress and my deliverer.
Psalm 18:2

Truffles (GF)

makes approx 30 truffles

½ cup cashews/blanched almonds

¾ cup soy/rice/nut milk

pinch of sea salt

1/3 cup melted copha

2 teaspoons vanilla extract 

1/3 cup pure maple syrup & honey combined

2-3 tablespoons carob powder

½ cup desiccated coconut

¼ cup cornflake crumbs

Place cashews, milk and salt in blender, blend on high until creamy. Then add copha, vanilla, honey/syrup, carob and blend for 30 seconds – will go thick. Pour into separate bowl and stir in coconut and crumbs. Place bowl in freezer for 1-2 hours until firm  When firm, form into balls, roll in coconut and freeze.

He who is in you is greater than he who is in the world.
1 John 4:4

Fruit Topped Yoghurt Cheesecake (GF)

pastry:
1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 teaspoon vanilla extract

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

filling:

½ cup cashews

1¼ cups water

250g soy cream cheese

175g vanilla soy yoghurt

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

2 tablespoons potato flour

¼ cup cornflour

Place cashews and water into blender and blend until smooth and creamy. Add remaining ingredients to blender and blend for 2 minutes. Pour into large saucepan and simmer for 5-10 minutes. Pour filling over cold crumb base.  Decorate top with fresh/tinned fruit while filling is still setting, this will stop fruit from sliding off when serving.






I am the good Shepherd and I know My sheep.
John 10:14

Boiled Fruit Cake (GF)

375g (3 cups) mixed dried fruit

1/3 cup chopped dried apricots

½ cup chopped dates

½ cup sunflower oil

¼ cup cashew/almond spread

1 ½ cups fruit juice (100%)

½ cup honey

large pinch of salt

1 dessertspoon vanilla extract

spinkle of ground cardamom

1 ½ cups plain gluten free flour (or wheaten)

1 ½ teaspoons aluminium free baking powder 

can also add glazed pineapple, brazils, pecans, almonds, walnuts, etc

Place all ingredients (except flour & baking powder) into large saucepan and simmer covered for 10 minutes. Take off heat and cool. In a separate bowl, mix flour and baking powder together then add to fruit mixture and mix well. Pour into a greased round baking tin and bake at 110-120ºC for approx 1 ¾ hours. Brush top of cake with honey or maple syrup to form a glaze.

Not one sparrow is forgotten before God.
Luke 12:6

Carrot Muffins (GF)

makes approx 10 muffins

1 cup plain flour (or GF)

½ cup wholemeal plain flour (or GF)

1½ teaspoons aluminium free baking powder

pinch of salt

1/3 - ½ cup honey

½ cup oil

¼ cup water

2 teaspoons vanilla extract

½ cup cooked & mashed pumpkin 

1/8 - ¼ teaspoon cardamom

1 cup grated carrot 

Note: Cinnamon can be irritating, that is why cardamom is preferred and it still has a sweet flavour similar to cinnamon.

Mix first 4 ingredients together. Add remaining ingredients (except carrot) and mix well with electric hand beaters. Stir in carrot and pour in muffin cases. Bake for approx 20 minutes at 160ºC. Dust with icing sugar is optional.

Whatever things are pure…and lovely, think on these things.
Phillipians 4:8

Strawberry Logs (GF)

1 cup chopped dried pears 

1 ½ cups grape juice

1/3 cup copha

2 teaspoons vanilla extract

1/3 cup honey

2 tablspoons lecithin granules

½ cup cornflour

10 fresh strawberries

½ cup desiccated coconut    

Place first 6 ingredients into saucepan and bring to boil. Turn off heat and allow mixture to sit until cool and pears are soft. Then place liquid mixture, cornflour and strawberries into blender and blend on high for 1 minute. Pour back into saucepan, add coconut and simmer for 5-10 minutes until thick. Cool in saucepan. Place 1/3 of the mixture onto the middle of a glad wrap sheet which is covered with coconut. Shape into a log and then sprinkle coconut on top. Take one side of glad wrap sheet and fold over log so as both sides of glad wrap are touching, then roll up tightly. Place in freezer and cut into thin slices just before serving.

Lecithin is an emulsifier which comes from soybeans and is high in phosphorous. One tablespoon taken daily is great for well being. Use in cereal, soups, bread, muffins, drinks etc.

Lecithin helps with :

· Stress – ‘natures tranquilizer’. Lack of lecithin can result in fatigue, irritation and mental confusion.

· Great for Cholesterol

· Great for the heart – opens the arteries

He calms the storm, so that its waves are still.
Psalm 107:29

Apricot Logs (GF)

1 cup large dried apricots chopped in half

1 ¾ cups fresh orange juice (or other juice)

1/3 cup copha

½ cup honey

1 tablespoon vanilla extract

2 tablespoons lecithin granules                  

½ cup cornflour

½ cup desiccated coconut

Place 1^st six ingredients into saucepan and bring to boil, then turn off heat and allow mixture to sit until cool. Then place all ingredients into a blender and blend for 1 minute. Then pour mixture back into saucepan, add coconut and simmer for 5-10 minutes until very thick. Cool in saucepan. Sprinkle coconut over a sheet of glad wrap and place 1/3 of apricot mixture in the middle. Sprinkle coconut on top of mixture.Fold front edge of glad wrap over to the far edge and roll up. Place in freezer. Cut into thin slices just before serving.

Lecithin is an emulsifier which comes from soybeans and is high in phosphorous. One tablespoon taken daily is great for well being. Use in cereal, soups, bread, muffins, drinks etc.

Lecithin helps with :

· Stress – ‘natures tranquilizer’. Lack of lecithin can result in fatigue, irritation and mental confusion.

· Great for Cholesterol

· Great for the heart – opens the arteries

Behold, I am coming quickly.
Revelation 22:7

Melting Cheese (GF)

1 1/3 cups water
1/2 cup cashews
1/4-1/2 teaspoon tumeric (only for colouring if wanted)
1/3 cup savoury yeast flakes
1 Massell stock cube (chicken-style)
1/2 teaspoon salt
2 tablespoons cornflower (or none for runnier)
2 tablespoons potato flour
2/3 cup melted copha


Place all ingredients(except copha) into blender and blend on high for 2 minutes. Then slowly pour melted copha into the blender while it is blending. Pour into a lined or greased loaf tin and cover with foil. Lastly, bake at 160ºC for 30-40 minutes, until cooked. Set in fridge. This cheese can be frozen - texture seems to remain stable.


I will trust and not be afraid, the Lord is my strength.
Isaiah 12:2

Caramel Tarts/Slice (GF)

makes approx 20 tarts


puff pastry or see pastry in Banana Cream Pie

½ cup cashews

1 ¼ cups water

2 teaspoons vanilla extract

1/3 cup sunflower oil

1/3 cup honey

just under 1/4 teaspoon of salt

1 ½ tablespoons cornflour

4 tablespoons macadamia/cashew/almond spread

¼ cup melted copha

Cut puff pastry into circles (bottom of  baked bean tin) and place into small, greased, dome shaped patty tray. Bake the pastry at 170ºC for approx 15 minutes, then press down the risen pastry with a teaspoon.  This is a quick method instead of covering the pastry with baking paper then filling with rice/beans.  This works fine with very small patty trays. Next place all caramel ingredients into blender and blend on high for 2 minutes. Pour into saucepan and simmer for 10 minutes until thick and darkened in colour. Pour caramel filling into cooled pastry cases or prepared pastry for slice and sprinkle with coconut. Keep refrigerated.






His angels…excel in strength.
Psalm 103:20

Banana Cream Pie (GF)

pastry:

1 cup gluten free flour (or wheaten)

½ cup desiccated coconut

pinch of salt

2 tablespoons almond meal

1/3 cup sunflower oil

1 teaspoon vanilla extract

1 tablespoon honey

¼ cup soy milk (maybe a little more if needed)


filling:

2/3 cup cashews/almonds

1 ½ cups water

2 teaspoons vanilla extract

2-3 tablespoons pure maple syrup

2-3 tablespoons creamed honey or normal

just under 1/4 tsp of salt

1 ½ tablespoons cornflour

3 tablespoons macadamia/cashew/almond spread

2 medium thinly chopped bananas

Mix first four pastry ingredients together in a bowl. Add remaining ingredients and mix well. Press pastry into a small lined baking tray. Bake at 170ºC for 15-20 minutes. When pastry is cooled, place sliced banana on top. Then place all cream ingredients (except bananas) into blender and blend on high for 2 minutes. Pour cream mixture into saucepan and simmer until thick, stirring frequently. Take off heat, slightly cool, then pour cream filling over banana layer. Refrigerate.

I will instruct you and teach you in the way you should go.
Psalm 32:8

Fruit Spread/Jam (GF)

250g frozen raspberries (2½ cups)

2½ cups apple & blackcurrant juice (100%)

7 tablespoons cornflour

1/3 cup maple syrup/honey for sweetening - optional

Note: Very economical compared to bought fruit spread. You can add more cornflour to make it into jelly.

Mix cornflour with ½ cup of the juice until well blended. Place cornflour paste and remaining ingredients into a large saucepan. Mix with hand whisk and simmer until thick. Pour into container and refrigerate.

Even Christ did not please Himself.
Romans 15:3

Chiffon Pie (GF)

pastry:
1 ½ cups plain/wholemeal or gluten free flour

½ cup desiccated coconut

pinch of salt

2 tablespoons honey

1/3 cup soy milk

½ cup sunflower oil

1 teaspoon vanilla extract

filling:

2/3 cup cashews/almonds

2 cups vanilla soy milk

1 1/3 cups chopped dates

3 tablespoon cornflour (can be less if you want a softer filling)

2 tablespoon maple syrup or honey

1 teaspoon vanilla extract

pinch of salt

Mix dry pastry ingredients together then add remaining ingredients.  Mix well and press into greased pie dish. Place all filling ingredients into blender and blend on low speed for 1 minute. Then blend on high for another 4 minutes. Pour onto uncooked pastry base. Bake in slow oven at 140ºC for 30-35 minutes.

*This recipe can be sugarfree too, depending on what soy milk you use.

In all your ways acknowledge God and He will direct your path.
Proverbs 3:6

Calcium Balls (GF)

makes: 24 small balls

1 pkt of dried figs (250g Angus soft & juicy)

½ cup almond meal

1/8 - ¼ cup carob powder                                   

½ cup desiccated coconut

1/3 cup tahini or sunflower spread

2 teaspoons vanilla extract

2 tablespoons honey

coconut to roll balls in 

Note: no need to chop figs, empty fig packet straight into food processor unless you want to cut stems off

Place first 4 ingredients into food processor and blend until well combined and texture is crumbly. Then add remaining ingredients and continue to process. Mold into balls and roll in coconut. Store in fridge or cupboard.

* CALCIUM in 7-8 dried figs is equal  to 1 cup soy/dairy milk

The Lord is our King and He will save us.
Isaiah 33:22

Crème Caramel (GF)

makes: approx. 8

2 ½ cups water

¾ cup cashews

1 tablespoon vanilla extract

large pinch of salt

¼ cup pure maple syrup or agave nectar

2 tablespoons potato flour

2 teaspoons agar powder + ½ cup water

 (+ 8 plastic disposable cups)

      

caramel:
pure maple syrup

Place all ingredients (except agar and ½ cup water) into blender and blend on high for 2-3 minutes. Then pour crème mixture into large saucepan and simmer for 3 minutes, stirring regularly with hand whisk, then turn off heat. Bring the ½ cup water to the boil in a small saucepan and quickly whisk in the agar powder. Simmer for 20 seconds while mixing with hand whisk. (agar needs boiling liquid to dissolve and work) Then pour agar mixture into crème mixture in large saucepan and mix well with whisk. Immediately pour mixture into 8 plastic disposable cups. Refrigerate. Cool for around 3 hours then loosen crème mold by gently inserting pointed knife around the set crème. Turn cup upside down on a saucer. Give cup a few taps - molded crème will fall out easily. Drizzle maple syrup over top of molded crème and serve. Cups can be reused.

Wait on the Lord, be of good courage and He shall strengthen your heart.
Psalm 27:14

Brownies (GF)

1 cup carob buds (non dairy)

1/4 cup maple syrup

2 teaspoons vanilla extract

1/8 teaspoon of Himalayan salt

2 tablespoons nut butter

1/4 cup non dairy milk

1 cup almond meal

1/3 cup desiccated coconut

2 tablespoons cornflour
2 tablespoons besan flour

1/3 cup chopped macadamias/walnuts – optional

                                

Place first 6 ingredients in large saucepan and heat until melted. Stir in remaining ingredients with small hand whisk, then pour into a small, lined baking tray or casserole dish - 10cm x 20cm. 
Cover with foil and bake at 150ºC for 45 minutes - rotate Brownie half time. 
Remove foil and bake for a further 15 minutes. Let sit overnight before cutting.
Store in fridge. 


I will not forget you, I have inscribed you on the palms of My hands.

Isaiah 49:15, 16

Lemonade (GF)

250ml chilled soda water (carbonated water)

1 ½ tablespoons fresh or bottled lemon juice 

1 tablespoon agave nectar

                           

Mix lemon juice and agave together, then stir in soda water. Ready to drink!

Before they call, I will answer.
Isaiah 65:24

Energy Balls (GF)

makes: approx. 30 balls

2-3 tablespoons grated orange rind

½ cup fresh orange juice

1 cup dates, cut in half

1 cup whole almonds

½ cup pepitas/sunflower kernels/pine nuts seed mix

12 dried figs, cut in half (Angus soft and juicy)

2 teaspoons vanilla extract

1 ½ cups shredded coconut

¼ cup sesame seeds

3 tablespoons apple juice concentrate (found in the health section in supermarket)

                                            

Grate oranges for rind first, then place freshly squeezed orange juice into small saucepan with dates, bring to boil then turn off and let dates sit for 10 minutes. Place almonds and seed mix into food processor and process for ½ minute until crumbs. Add remaining ingredients to food processor and keep mixing, pushing down mixture from sides regularly until well mixed. Form into balls, roll in shredded coconut and place in freezer.

You are a chosen generation, a royal priesthood, His own perculiar people.
1 Peter 2:9

Moist Apricot Slice (GF)

1 cup chopped dried apricots 

1 cup fruit juice (100%)

½ cup oil

½ cups honey

2 teaspoons vanilla extract

2 tablespoons lecithin granules

1 ½ cups rice bubbles

1 ½  cups desiccated coconut

1 ¼ cups gluten free flour

Place first 6 ingredients into large saucepan and when it starts to simmer, take off heat. Let sit for 30 minutes until apricots are softened. Place the liquid ingredients into blender and blend for 1 minute. Pour liquid mixture back into large saucepan and add remaining ingredients and mix well. Pour into small lined baking tin and bake at 140ºC for approx. 25-30 minutes. Cut when cool.

You understand my thoughts afar off.
Psalm 139:2

Banana Bread (GF)

1 ½ cups soy flour

½ cup brown rice flour

1 tablespoon cornflour

2 ½ teaspoons aluminium free baking powder

1/8 teaspoon salt

sprinkle of cardamom - optional

¾ cup desiccated coconut

1 cup mashed banana

1/3 cup oil

1/3 – ½ cup honey

2 teaspoons vanilla extract

1/3 cup soy milk 

                          

        

Mix first 7 ingredients together in large bowl. In a separate small bowl, mix together remaining ingredients. Gently fold dry & wet ingredients together with spoon. Pour into lined loaf tin and bake at 130ºC for approx. 50-55 minutes.

God does not forget the cry of the humble.
Psalm 9:12

Flourless Fruit Cake Balls (GF)

makes: 18 balls

½ cup dates, chopped in half

3 tablespoons water

1 cup almond meal

1 cup dried mixed fruit

¼ cup dried cranberries

¼ teaspoon ground cardamom

¼ teaspoon ground coriander

¼ teaspoon ground ginger

1 teaspoon vanilla extract

Place dates and water in small saucepan, simmer for 1 minute on low heat with lid on, take off heat, let dates sit for 3-5 minutes to absorb moisture and then mash with fork. In a bowl, mix together with a fork, the mashed dates and remaining ingredients. Mold into balls and decorate with slivered almond or blanched almond cut in half and slightly inserted into top of ball. Store in fridge, can also be frozen.



God satisfies your mouth with good things, so that your youth is renewed like the eagle’s.
Psalm 103:5

Carob Dipping Sauce (GF)

½ cup copha

1 teaspoon soy lecithin granules

2 tablespoons sifted carob powder 

1 teaspoon vanilla extract

¼ cup warmed honey

food to dip in sauce: 
Strawberries, dried fruit, nuts, ice-cream

Melt copha in small saucepan on low heat. Take off heat, stir in lecithin with hand whisk for 20 seconds and then let mixture cool for 10 minutes. Gradually pour warm honey into the copha, whisking constantly, then add remaining ingredients and whisk until well combined. Place saucepan with mixture in freezer for 5 minutes. Take out, whisk by hand for 10 seconds, then place in freezer again for another 2-4 minutes. Take out and stir with spoon until mixture starts to become pale and creamy in texture. (this process combines the honey and oil to make a lovely coating) Place on a very low heat and when almost completely melted, take off heat, whisk to remove any lumps. Let stand to cool and thicken slightly. Ready for coating. Unused sauce can be stored in cupboard/fridge and reheated again.

I will not be afraid…my heart is steadfast, trusting in the Lord.
Psalm 112:7

Carob Coated Bananas (GF)

½ cup copha

1 teaspoon soy lecithin granules

2 tablespoons sifted carob powder

1 teaspoon vanilla extract

¼ cup warmed honey 

10 frozen bananas (small – medium)

10 paddle pop sticks

Note: frozen pineapple or strawberries can also be used with stewers/sticks

Insert paddle pop sticks in bananas and freeze overnight. (Don’t worry if bananas slightly split along edge, they will still work) Melt copha in small saucepan on low heat. Take off heat, stir in lecithin with hand whisk for 20 seconds and then let mixture cool for 10 minutes. Gradually pour warm honey into the copha, whisking constantly, then add remaining ingredients and whisk until well combined. Place saucepan with mixture in freezer for 5 minutes. Take out, whisk by hand for 10 seconds, then place in freezer again for another 2-4 minutes. Take out and stir with spoon until mixture starts to become pale and creamy in texture. (this process combines the honey and oil to make a lovely coating) Place on a very low heat and when almost completely melted, take off heat, whisk to remove any lumps, then begin coating bananas. Starting at top of banana, near insertion of stick, use a spoon to drizzle sauce down over the banana. Will start setting immediately.  Coated bananas can then be eaten straight away or stored again in freezer. Unused mixture can be stored in fridge/cupboard and reheated.

No good things will He withhold from those who walk uprightly.
Psalm 84:11

Caramel Popcorn (GF)

prep: 10 min    makes: 4-6 serves

1/4 cup uncooked popping corn kernels
2 tablespoons oil
pinch of salt

caramel:
3 tablespoons cashew or almond spread
1/4 cup honey
2 teaspoons vanilla extract
pinch of salt


Place the oil and salt in large saucepan, turn on medium heat. Place a couple of corn kernels in oiled pan to test if hot enough. When corn starts to slightly spin, add remaining corn, keep lid on and shake regularly as corn starts to pop. When corn stops popping, take off heat and set aside. Next get a large saucepan and place into it the caramel ingredients and simmer(bubble) on low heat for 6-7 minutes until thick and sticky, stirring regularly. Now that the caramel is thick, quickly stir popcorn into the mixture and spread on plate. It is ready to serve once cooled. Store in fridge.



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

Nut Bars (GF)

¾ cup macadamias, chopped in half

¾ cup whole cashews 

3 tablespoons honey

3 tablespoons almond or cashew spread

2 teaspoons vanilla extract

pinch of salt

¼ cup water

1 teaspoons agar powder

Note: Any nuts can be used and you can also add dried fruit

In small bowl mix together the nuts and set aside. Place honey, nut spread, vanilla and salt in a small saucepan and simmer (bubble) for 5 minutes until thick and sticky. Set aside. In another small saucepan, bring to boil the water and stir in agar, simmer for 20 seconds,  Pour agar liquid into caramel mixture, mix well with hand whisk, add nuts and stir well over low heat for 1 minute. Spread mixture quickly into a small lined container (approx. 13cm x 21cm), press down and refrigerate. Cut into bars when cold.

Your word is a lamp to my feet and a light to my path.

Psalm 119:105

Macadamia Nut Pie (GF option)

pastry:

½ cup wholemeal plain flour

¾ cup plain flour

1/3 cup desiccated coconut

¼ cup almond meal

pinch of salt

1/3 cup oil

¼ cup soy milk

1 teaspoon vanilla extract

1 tablespoon honey

filling:
1 cup soy or nut milk

¼ cup chopped dates 

1/8 tsp salt

1 tblsp vanilla

¼ cup cashew or almond spread

¼ honey and maple syrup combined

1 ½ tblsp cornflour

¾ cup macadamias chopped in half or whole

In a bowl mix all dry pastry ingredients together. Add remaining wet ingredients and press into a deep greased pie dish. Bake at 160ºC for 8-10 minutes. For the filling, place all ingredients (except macadamias) into blender and blend for 2-3 minutes. Layer macadamias on top of pastry and pour filling over nuts. Cover with foil, making sure foil is not close to mixture, and bake at 160ºC for approx. 35-45 minutes, till slightly golden on top. May need to rotate pie after 25 minutes to stop any burning on one side. Cut when cold.

I have loved you with an everlasting love.
Jeremiah 31:3

Trifle (GF)

makes: 10 small parfaits

1 cup tinned or fresh fruit, drained and chopped

2 cups apple & blackcurrant juice

2 tablespoons pure maple syrup

1 ½ teaspoons agar powder

one quantity of sweet balls cut in quarters for parfaits or whole for large trifle (see ball recipes in the sweet section) 

custard:
2 cups soy or nut milk

2 teaspoons vanilla extract

2 tablespoons pure maple syrup

3 tablespoons cornflour

Place juice & maple syrup in small saucepan and brinag to boil quickly stir in agar and simmer for 20 seconds. Set aside to slightly cool. Place chopped fruit in bottom of parfait glasses or bowl and pour cooled jelly over top. When jelly is set, place sweet balls quarters (or whole for large bowl) against edge of parfait glass, then place half a sweet ball in centre of parfait. For the custard, place the cornflour in a small bowl and slowly mix in ½ cup of the soy milk, then set aside. In a small saucepan, add the remaining soy milk, vanilla, maple and honey and heat until simmering. Quickly whisk the cornflour mixture into the custard mixture in saucepan and simmer for 1 minute. Let custard cool slightly, stirring occasionally to stop skin forming on top. Pour custard over ball layer in trifle. Let set in fridge, best overnight.

God satisfies your mouth with good things, so that your youth is renewed like the eagle’s.
Psalm 103:5

Pour on Custard (GF)

2 cups soy milk

2 teaspoons vanilla extract

2 tablespoons pure maple syrup

3 tablespoons cornflour (adjust to desired thickness)

        

Place the cornflour in a small bowl and slowly mix in ½ cup of the soy milk, then set aside. In a small saucepan, add the remaining soy milk, vanilla, maple and honey and heat until very hot. Quickly whisk the cornflour mixture into the custard mixture in saucepan and simmer for 1 minute. Ready to serve.

I know the thoughts I think toward you, thoughts of peace, not of evil.
Jeremiah 29:11

Flourless Mini Puddings (GF)

makes: 5 muffin size puddings

½ cup dates, chopped in half

3 tablespoons water

1 cup almond meal

1 cup dried mixed fruit

¼ cup dried cranberries

¼ teaspoon ground cardamom 

¼ teaspoon ground coriander

¼ teaspoon ground ginger

pinch of salt

1/3 cup water

1 tablespoon honey

1 tablespoon pure maple syrup

2 teaspoons vanilla extract

1 tablespoon sunflower seed spread or nut spread

2 teaspoons agar powder

Place dates and water in small saucepan, simmer on low heat for 1 minute with lid on, take off heat, let dates sit and absorb moisture for 3-5 minutes, then mash with fork. In a bowl, mix together with a fork the meal, dried fruits, spices and mashed dates In a small saucepan add the remaining wet ingredients (except agar), bring to the boil and then quickly stir in with a whisk the agar powder and simmer for 20 seconds. Take off heat, add dried fruit mixture to the saucepan and mix well. Place spoonfuls of mixture into the greased muffin tins (normal size muffin tin) and press down firmly on mixture with spoon. Let sit for 2 minutes and press mixture down with hand for a firm mold. Repeat with damp hands to get a smooth finish on bottom of pudding. Cool in freezer for 25 minutes, then run knife around edge and pop mini puddings out. Ready to serve with hot pour on custard. Store in fridge or freezer. On eating reheat slightly so as not to reverse agar reaction.

I will not forget you.
Isaiah 49:15

Caramel Log (GF)

¼ cup creamed honey

1/3 cup cashew or almond spread

2 teaspoon vanilla extract

2 tablespoon pure maple syrup

pinch of salt

½ cup almond meal

½ cup desiccated coconut

        

Place first 5 ingredients into a small saucepan. When mixture starts to simmer, turn on low heat and simmer (bubble) for 8-9 minutes, stir regularly. (Mixture will become dark in colour and sticky like caramel) Take off heat, add meal and coconut and mix well. Place hot caramel mixture in the centre of a sheet of clingwrap sprinkled with coconut.  Gently mold caramel into a log shape, place in fridge on plate and continue to mold into a log as it hardens. Sprinkle top with coconut and roll in cling wrap. Cut into thin slices when firm and store in fridge.

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

Fruit Truffle Log (GF)

1 cup almond meal

¾ cup desiccated coconut

¾ cup dates, chopped in half

¼ cup dried cranberries

¼ cup sultanas

1 tablespoon vanilla extract

2 tablespoons honey

2 tablespoons pure maple syrup

1 tablespoon cashew/almond spread

1 cup unsweetened carob buds 

Place meal, coconut and dried fruits in food processor and process until fine crumbs. In a small saucepan, put remaining wet ingredients and melt carob buds on a very low heat. Add melted carob bud mixture to the food processor and process all ingredients until well combined. Divide mixture into 2 large logs. Place mixture on top of a sheet of cling wrap sprinkled with coconut, mold into a log and sprinkle with extra coconut. Bring 2 edges of the cling wrap together, then roll up. Place in fridge and slice thinly when cold. Can be kept at room temperature or in fridge.

For the mountains shall depart and the hills be removed, but My kindness shall not depart from you. Isaiah 54:10

Fruit Mince Scrolls/Shapes

mixture makes: 1 3/4 cups

1 cup dried mixed fruit

¾ dates, chopped in thirds

1 cup apple juice

½ cup peeled & grated apple (red or green)

½ teaspoon ground ginger

½ teaspoon ground cardamom

½ teaspoon ground coriander

1 teaspoon vanilla extract

1 tablespoon pure maple syrup – optional

1 teaspoon lemon juice

puff pastry of your choice

Place all ingredients into saucepan and simmer for 30 minutes on low until moisture is absorbed and mixture is thick and sticky, stirring regularly. Take off heat and let cool. Spread mixture onto puff pastry sheets and roll up. Cut into scrolls and place on lined baking trays and bake at 180ºC until pastry is cooked. or – cut out pastry with shape/cookie cutters (stars, hearts, angels etc) and place a small spoonful of mixture in centre of shape.  Then place an identical shape lid on top, push edges down to seal and bake. Dust scrolls or shapes with icing sugar before serving.

Even to your old age… even to gray hairs I will carry you.
Isaiah 46:4

Fruit Mince (GF)

makes: approx. 1 3/4 cups

1 cup dried mixed fruit

¾ dates, chopped in thirds

1 cup apple juice

½ cup peeled & grated apple (red or green)

½ teaspoon ground ginger

½ teaspoon ground cardamom

½ teaspoon ground coriander

1 teaspoon vanilla extract

1 tablespoon pure maple syrup – optional

1 teaspoon lemon juice

Place all ingredients into saucepan and simmer for 30 minutes on low until moisture is absorbed and mixture is thick and sticky, stirring regularly. Take off heat and store in fridge.

Fear not, for I am with you…I will strengthen you.
Isaiah 41:10

Mango Weis Bars (GF)

2 cups soy milk

2/3 cup cashews

2 teaspoons vanilla extract

1 teaspoon guar gum – makes it fluffy

mango topping:        

½ cup of above cream mixture

2 cups chopped fresh mango (or more)

½ cup mango/apple juice

2 teaspoons honey – optional

Note: Raspberries can be used if mangoes are out of season.

Place milk, cashews and vanilla into blender and blend for 2 minutes. While blending slowly add honey and guar gum until mixture becomes thick from gum. Save ½ cup of cream mixture for the mango topping. Pour remainder of cream mixture into a small baking tray lined with baking paper. Place in freezer. This layer needs to be frozen for approximately 3 hours before adding mango topping. Place all mango topping ingredients into blender and blend until well combined. When cream mixture is frozen, pour mango topping on top. Place tray back in freezer and cut into bars when frozen.

Take hold of My strength.
Isaiah 27:5

Medjool Date Logs (GF)

makes: 15 logs

1 cup medjool dates (approx. 10)

¾ cup desiccate coconut

1 teaspoon vanilla extract

coconut to roll balls in

Remove seeds from fresh dates. Place all ingredients into food processor and process until well blended. Mold into logs and roll in coconut. Store in cupboard or fridge.

You are my hiding place.
Psalm 32:7

Pavlova-style Dessert (GF)

pavlova:

2 cups warm soy milk

1/3 cup honey

1/3 cup agave

1 tablespoon vanilla extract

2 teaspoons guar gum

1 cup water

2 ¾ - 3 teaspoons agar (depending on desired softness)

Note: For a more denser texture, you can add 1/3 cup cashews to soy milk – and blend well.

         

Place milk, honey, agave & vanilla in blender. While blending those ingredients, add guar gum. Blend until mixture is thick and fluffy. In a small saucepan, boil the water and then stir in agar quickly and simmer for 20 seconds. While blender is on, gradually pour agar water into blender and blend for 20 seconds. Detach blender from motor and stir mixture with wooden spoon near blade, this makes sure agar is blended well and no soft pockets form on the pavlova. Pour mixture immediately into a small greased spring form tin and refrigerate until firm. 

raspberry sauce:

2 cups defrosted frozen raspberries
2 tablespoons strawberry/raspberry fruit spread

Mix raspberries with strawberry/raspberry fruit spread. Pour raspberry sauce over dessert and decorate with fresh fruit.

Rest in the Lord and wait patiently for Him.
Psalm 37:7

Brain Booster Balls (GF)

makes: approx 25 balls

½ cup dates, chopped in half

½ cup almond meal

¾ cup desiccated coconut

½ cup walnuts

¼ cup almonds

¼ cup pepitas

¼ cup chia seeds

¼ cup sunflower seeds

¼ cup sesame seeds

1-2 tablespoons flax seed meal

1 cup brown rice puffs

pinch of salt

                          

1/3 cup cashew or almond spread

2 tablespoons sunflower seed spread or more nut spread

¼ cup honey

2 tablespoons pure maple syrup

1 tablespoon vanilla extract

Place dates, almond meal and coconut in food processor and process on high until dates are broken up. Add remaining dry ingredients to food processor and process until crumbs. Place the wet ingredients into a large saucepan, mix well and heat until mixture starts to bubble slightly. Turn heat off and add processed dry ingredients to large saucepan and stir well for 1 minute. Mold into balls and roll in coconut. Store in cupboard.

I am coming quickly, hold on to what you have so that no one will take your crown.
Revelation 3:11

Apricot Balls (GF)

makes: 20 balls

1 ¼ cups dried apricots (200g)

½ cup almond meal

¾ cup desiccated coconut

1 tablespoon vanilla

1 tablespoon cashew or almond spread

2 tablespoons honey

coconut to roll balls in

Note: the supermarket brand of dried apricots works great!

Place apricots, almond meal and coconut in food processor and process on high until apricots are chopped very finely and mixture turns orange, approx. 1 minute. Add remaining ingredients and process until mixture is well combined. Mold into balls and roll in coconut. Store in cupboard or fridge.

I have loved you with an everlasting love.
Jeremiah 31:3

Apple Balls (GF)

makes: 20-25 balls

2 firmly packed cups dried apples (200g)

½ cup almond meal

¾ cup desiccated coconut

1 tablespoon vanilla extract

1 tablespoon cashew or almond spread

2 tablespoons apple juice concentrate

1 tablespoon honey or pure maple syrup

 coconut to roll balls in

Place dried apples, almond meal and coconut in food processor and process on high until apples are chopped very finely. Add remaining ingredients and process until mixture is well combined. Mold into balls and roll in coconut. Store in cupboard or fridge.

Forgetting those things which are behind… I press toward the goal.
Phillipians 3:13,14

Date Balls (GF)

makes: 20-25 balls

1 ½ cups dried dates

½ cup almond meal

¾ cup desiccated coconut

1 tablespoon vanilla extract

1 tablespoon cashew or almond spread

2 tablespoons maple syrup

 coconut to roll balls in

Place dates, almond meal and coconut in food processor and process on high until dates are chopped very finely. Add remaining ingredients and process until mixture is well combined. Mold into balls and roll in coconut . Store in cupboard or fridge.

As for God, His way is perfect.
Psalm 18:30

Jaffa Balls (GF)

prep: 10 min   makes: 20-25 balls

1 ½ cups dried dates

½ cup almond meal

¾ cup desiccated coconut

2 tablespoons carob powder

1 tablespoon vanilla extract

1 tablespoon sunflower seed spread

1 tablespoon honey

1 tablespoon finely grated orange rind

1 tablespoons fresh orange juice

coconut to roll in

Place dates, almond meal, carob and coconut in food processor and process on high until dates are chopped very finely. Add remaining ingredients and process until mixture is well combined. Mold into balls and roll in coconut. Store in cupboard or fridge.

Let the weak say I am strong.
Joel 3:10