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