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