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