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

Jelly Fruit Tubs (GF)

prep 10 min    makes 4 small cups

1 cup apple & raspberry juice (or other)
1 tablespoon pure maple syrup - optional
3/4 teaspoon agar powder
4 fresh or frozen, chopped strawberries (or tinned pears)


Place juice and maple syrup in a small saucepan and bring to the boil. Then stir in the agar powder quickly and simmer for 20 seconds. take mixture off heat. Let the mixture sit to cool for 5 minutes. While you wait place the chopped strawberries/fruit in bottoms of cups/bowls. Next pour the cooled mixture into moulds or bowl. It takes approx. 1 hour to set at room temperature. Please note that the jelly remains stable at room temperature.



The Lord also will be a refuge for the oppressed, a refuge in times of trouble.
Psalm 9:9