COCONUT ICE with CHERRIES OR MACADAMIAS (GF)

3 cups shredded coconut

4 tablespoons coconut oil

5 tablespoons maple syrup or rice malt 

2 teaspoons vanilla extract 

Pinch of salt

(1/2 cup glased cherries and extra shredded coconut for top)

Note: macadamias can replace cherries.

Place coconut in food processor and process until fine. 

Add remaining ingredients and process until smooth. 

Spread mixture into a small lined baking dish (15cm x 10cm) and flatten mixture with hands. 

Sprinkle chopped cherries and coconut on top, slightly press into mixture. 

Place in fridge/freezer until firm and then cut into 27 bite size pieces.

Suitable for freezing.

"Come to Me and I will give you rest."

Matthew 11.28

KALE AND QUINOA SALAD (GF)

3 cups water
2 cups quinoa
1- 1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated

1 teaspoon mint chopped
1/2 red capsicum, chopped

Small bunch of kale, shredded finely
2 spring onions chopped
1/2 cup parsley chopped

Sprinkle of Smoked paprika 

2 - 4 tablespoons mixed seeds 

(pepitas, sesame, sunflower, chia)

Sprinkle roasted broadbeans or activated buckwheat through salad before serving.

Extras :
- fennel seeds - digestion

- fresh turmeric - inflammation

- cayenne pepper - circulation

- kelp granules - balance thyroid


Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.




"God is our refuge and strength, a very present help in trouble."
Psalm 46.1

GRAINFREE CRISPBREADS

1 cup besan flour

1/2 cup quinoa or buckwheat flour

1/4 cup nut meal (crushed)

1/4 cup of mixed seeds (chia, linseed)

1 teaspoon mixed herbs

1/2 teaspoon salt

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder powder

1/8 teaspoon smoked paprika

1/4 teaspoon dried dill

3/4 - 1 cup water approx.

(Sprinkle sesame seeds on top)

Mix dry ingredients together and then add water.  Spread mixture with wet hands thinly on a lined lamington baking tray. Place fork lines in mixture for decoration. Sprinkle with sesame seeds.

Bake at 160 for 45 minutes and then cut into squares. Turn squares over and bake other side for 15- 30 minutes. Store in pantry or freezer. 

"Fear not, I will help you and hold your hand."

Isaiah 41.13

RAW ENERGY BALLS (GF)

1 cup nuts (walnuts/almonds/brazil)

1/3 cup desiccated coconut 

1 1/2 cups dates

1/2 cup organic dried apricots

(1 tablespoon of raw carob powder and 1 tablespoon grated orange rind as an extra)

Process nuts until fine crumbs. Add remaining ingredients and process until mixture is soft and can form into balls.  

Roll in coconut. Makes approximately 25 balls. 

"He has made all things beautiful in His time."

Ecclesiastes 3.11

WAFFLES GF (Grainfree option & Soaking & quick methods)

QUICK METHOD
1 cup of besan flour

1 cup brown rice flour (or buckwheat)
1 tablespoon arrowroot flour

1 tablespoon olive oil

1/4-1/2 teaspoon salt

2 1/2 cups of water 
(Water from cooked legumes or drained tinned legumes makes waffles lighter)

(Nuts, Seeds, Herbs and garlic/onion powders can be added)

Place all ingredients into a large mixing bowl and stir until well combined. 

Pour 2/3 of a cup of mixture onto a hot waffle iron, spreading mixture all the way to the sides and cook on medium heat for 12 -14 minutes.

Makes 5 large waffles. 

*Needs to be toasted just before serving. 

Suitable for freezing.

SOAKING METHOD

3 cups water

1 cup chickpeas, soaked

1 1/2 cups brown rice or buckwheat groats, soaked

1 tablespoon flaxseed

1 tablespoon chia seeds

1/3 cup nuts

1/4-1/2 teaspoon salt

Place all ingredients into blender and blend until smooth. Follow the above cooking directions. 

Makes approximately 10 waffles.

* waffles can be eaten as a sweet with fruit and pear cream or as a savoury with avocado and drizzled with cashew mayonnaise.

"Be still and know that I am God."

Psalm 46.10

KALE CHIPS (GF)

Large bunch of kale leaves torn into pieces.

Dressing - 

2 tablespoons nut spread

2 tablespoons lemon juice or water

1 tablespoon olive oil

1/4 teaspoon dried dill

1/8 teaspoon salt or more

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

(Other options - coriander, cumin, ground ginger, cayenne pepper, turmeric)

Place dressing ingredients in large bowl and mix well. Add torn kale leaves to bowl and massage dressing into leaves. 

Spread kale on two large, lined baking trays. 

Bake at 70 degrees Celsius for approximately 1 1/2 - 2 hours or until dry and crispy. 

For quicker baking, bake at higher temperatures. 

Store in zip seal bags in pantry and refresh in oven before serving again. 

"Come to Me all you who labor and are heavy ladened and I will give you rest."

Matthew 11.28

CREAMY FRUIT ICE CREAM

1 cup nuts (almonds, Brazil, walnuts)

2 small cold or frozen bananas

1 cup frozen strawberries

2 tablespoons cashew spread

1 tablespoon raw carob powder

Process nuts until crumbs. Add remaining ingredients. 

If using frozen bananas you will need to keep pushing mixture down from sides and processing until smooth. Spoon into 6 remikin bowls and serve or place in freezer. 

"My grace is sufficient for you, My strength is made perfect in weakness."

2 Corinthians 12.9

VANILLA SLICE (GF option)

prep 10    serves 16

1/2 cup cornflour

2 ½ cups non dairy milk 

1 tablespoon vanilla extract

1/3 cup honey and maple syrup mixed

1 tablespoon coconut oil

(2 tablespoons cooked mashed pumpkin for colour)

(2 sheets of puff pastry – cooked)

Place cornflour in large saucepan and slowly whisk in milk. Simmer for 5 minutes then stir in remaining ingredients. (May need electric whisk if using pumpkin)

When thick, pour mixture over cooked puff pastry sheet, place other cooked pastry sheet on top and slightly press down. Dust with icing sugar.

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

Date and Coconut Logs (GF)

2 cups dates, chopped in thirds
2 tablespoons of water
2 tablespoons coconut oil
2 tablespoons desiccated coconut
8 tablespoons coconut flour

Place first 3 ingredients into a saucepan.
Heat dates until they have absorbed the liquid and dates are hot and soft.
Mash dates well with fork until smooth. Stir in remaining ingredients.

Divide mixture into 4 portions and roll each portion into long logs on bench (easier to roll without coconut on bench).
When logs formed, sprinkle with coconut (or crushed nuts) and roll until coated.
Cut into mini logs - approximately 24, and dab ends with coconut.

Serve from freezer or fridge.




"I know the plans I have for you...plans to prosper you and not to harm you."
Jeremiah 29.11

Stuffed Rice Cups with Marinated tofu

(Also risotto balls)
1 cup brown rice
1/2 cup jasmine rice

(Also Parmesan cheese)
1/2 cup almond meal
3 tablespoons savoury yeast flakes
1/2 teaspoon Himalayan salt

(75g Marinated tofu (Braggs, honey and garlic) to be placed in bottom of rice cups)

Cook brown rice for 20 minutes in large saucepan filled with water. Add jasmine rice and cook for a further 20 minutes. Drain.
Stir in remaining rice cup ingredients and with wet hands press into greased muffin tins or tray - makes 12.
Bake at 160 degrees for 10 mins. Let cups cool and firm up before gently removing from pan. Add a spoonful of chopped tofu in rice cups.

FILLING
(Sour cream)
1 cup cashews
1 cup water
3 tablespoons lemon juice
1 garlic clove
1 teaspoon salt

Place all ingredients into blender and blend until smooth.

Place 1 chopped onion and 1 garlic clove in oiled pan, add filling sauce and stir over low heat until slightly thickened. Add more water if needed.

Place a little of the marinated tofu into the rice cups and then place a spoonful of filling mixture on top. Ready to serve or cover and reheat in oven. Makes 12 cups.




"I have given rest to the weary and joy to the sorrowing."
Jeremiah 31.25

SALTED CARAMEL MUESLI SLICE (GF)

1/2 cup nut and seed spread combined
1/2 cup rice malt syrup
2 teaspoons vanilla
1/4 - 1/3 teaspoon Himalayan salt (or more)
1/4 cup dried cranberries
1/4 cup seeds (pepitas and sunflower)
1/2 cup of nuts
1/2 cup desiccated coconut
1/2 cup cornflakes
1 cup puffed brown rice
1 tablespoon brown rice flour

Place all ingredients into a large bowl, mix well and with wet hands press into a small lined baking tray.
Bake at 140 degrees for 20 - 25 minutes until golden on top.
Cut when cold. Store in fridge or freezer.  Makes 24 slices.



"I am humble and gentle at heart and you will find rest for your souls."
Matt 11.29

QUINOA AND ROASTED SWEET POTATO SALAD (GF)

3 cups water
2 cups quinoa
1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
1 tablespoon sesame oil or olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated
1 tablespoon fresh coriander chopped
2 cups roasted sweet potato, cubed
1/2 cup roasted capsicum, chopped
1/4 cup spring onions chopped
1/4 cup parsley chopped
(Smoked paprika - opt)


Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.




"God is our refuge and strength, a very present help in trouble."
Psalm 46.1

Caramel Fruit Bites (GF)

2 teaspoons vanilla extract

1/2 cup peanut butter

1/2 cup rice malt syrup

1/2 cup desiccated coconut

1/2 cup puffed brown rice

1/2 cup dates (dried fruit) chopped in thirds 

(Nuts and seeds can be added too)

Place first 3 ingredients into large saucepan and heat gently until mixture is very hot and becoming sticky. 

Stir in remaining ingredients and then take off heat. 

Cool mixture for 5 minutes to firm up and then divide mixture into 4 portions. 

Roll individual portions into logs on a surface sprinkled with coconut or crushed nuts. 

Place in fridge/freezer for 30 minutes then cut into bite size rounds. 

Store in fridge or freezer. 

"His grace is sufficient for you, His strength is made perfect in weakness."

2 Corinthians 12.9

Lentil Burger Patties (GF)

1 chopped onion
3 teaspoons bottled garlic or fresh
1 tin cooked brown lentils (400g), drained (1 1/4 cups)
3 cups cornflakes
1/4 cup tomato sauce/paste
1/4 cup non dairy milk
1 teaspoon mixed herbs, dried
1 teaspoon salt (or less)
1/4 - 1/2 teaspoon salt
1 teaspoon beef-style massell
3 tablespoons cornflour or arrowroot

Fry onion and garlic together in large oiled saucepan.  Add remaining ingredients, mix well and let sit for 15 minutes.  Mold mixture into patties and fry both sides.  Makes 15-20 patties.

Though the fig tree may not blossom...I will rejoice...God is my strength.    Habakkuk 3:18,19

Crunchy Buckwheat Tabouli GF

1 cup activated buckwheat groats
1/2 teaspoon salt
2 - 3 tablespoons olive oil
2 - 3 tablespoons lemon juice
1/2 - 1 teaspoon garlic powder

 2 bunches of parsley chopped
1 chopped tomato
chopped mint to taste

Mix first 5 ingredients together in large bowl.
Allow buckwheat to blend well with liquid ingredients
then add remaining ingredients and mix well.


Do not fear, I am with you.   Isaiah 41:10

SPINACH PIE (GF)

1 1/2 cups cooked GF pasta
250g spinach cooked

Sauce:
3/4 cup cashews
2 cups water
1 tablespoon onion flakes
1 teaspoon celtic salt
1/4 cup savoury yeast flakes
2 tablespoons oil (opt)
1/2 cup cornflour
1/2 teaspoon garlic powder

Mix pasta and spinach in large bowl and set aside. Place remaining ingredients into blender and blend until smooth. Pour into the large bowl, mix well and pour into a greased baking/lasagne dish. (Lasagne dish can be lined with partly cooked pastry as another option) Bake at 170 degrees Celsius for approximately 35 - 40 minutes. Let sit slightly to firm up.

To Him who is able to do more than you ask or think.   Ephesians 3:20

MUSHROOM STROGANOFF (GF)

1 cup cashews
4 cups water
1 vegetarian Massell stock cube (chicken style)
1/2 teaspoon Celtic/Himalayan salt
2 garlic cloves
1  1/2 tablespoons lemon juice
1 tablespoon tomato sauce
1  1/2 tablespoons cornflour
(5 large mushrooms finely chopped)


Place chopped mushrooms in large saucepan with oil and sauté. Set aside.
Place all ingredients (except mushrooms) into blender and blend until smooth,
approximately 2 minutes.
Pour blended mixture into large saucepan with mushrooms and simmer for 5 minutes.
Ready to pour over rice or pasta.  Serves 4-6.


He will quiet you with His love.   Zephaniah 3:17