What's new from His Kitchen

What's new from His Kitchen
Dahl

Pesto

Chewy Apricot Bites

White Truffles

Creamy Potato & Cauliflower Soup

Creamy Fruit Ice Cream

Waffles GF (Grainfree option)

Kale Chips

Raw Energy Balls

Grainfree Crispbreads

Kale and Quinoa Salad

Vanilla Slice

Quinoa and Sweet Potato Salad

Salted Caramel Muesli Slice

Date and Coconut Logs

Stuffed Rice Cups with Marinated Tofu

Caramel Fruit Bites

Crunchy Buckwheat Tabouli

Spinach Pie





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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

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