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