Passionfruit Jelly (GF)

170g tin of passionfruit in syrup

1 ½ cups apple & mango juice or leftover juice from tinned pineapple

1 tablespoon of pure maple syrup - optional

1 ½ teaspoons agar powder

Place passionfruit, juice and maple syrup in large saucepan, bring to boil and quickly stir in agar powder for 10 seconds while simmering. Pour into molds and set in fridge.

“Even to your old age...I will carry you...and will deliver you.” Isaiah 46:4

Berry Mousse (GF)

2 ½ cups soy milk (room temperature)

1/3 cup + 2 tablespoons strawberry fruit spread

1 tablespoon honey

2 tablespoons pure maple syrup

2 teaspoons vanilla extract

2/3 cup cashews

1 cup frozen raspberries

½ cup apple and blackcurrant juice

1 ½ teaspoons agar powder

Place first 7 ingredients into blender and blend for 2-3 minutes until smooth. In a small saucepan, bring to boil the juice and quickly whisk in the agar powder and stir for 10 seconds. Turn blender on again and slowly pour hot agar mixture into mousse mixture and blend for 10 seconds. Pour immediately into cups or bowls. Makes 6-8 small cups.

“Those who wait on the Lord shall renew their strength.” Isaiah 40:31

Shepherds Pie (GF)

Filling

1 onion, chopped

3 garlic cloves, chopped

6 mushrooms, sliced

1 carrot, grated

½ red capsicum, chopped

1 celery stalk, chopped

1/4 teaspoon salt

1 teaspoon lemon juice

1 teaspoon mixed herbs, dried

400g brown lentils, tinned (approx. 1 ¼ cups)

500g bottle of bolognaise sauce

215g (1/2 tin) condensed tomato soup

½ teaspoon honey - optional

Mashed Potato Topping

7 potatoes (cooked in salted water)

1/3 cup salted cashews

1 ¼ cups soy milk

2 tablespoons savoury yeast flakes

½ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon salt

Place onion & garlic in large greased saucepan and saute for 2 minutes.  Add remaining filling ingredients and gently simmer for 5 minutes.  Pour into large lasagne dish and set aside.  In large saucepan, cook potatoes in salted water, drain and set aside. Place  remaining topping ingredients into blender and blend for 2 minutes.  Mash blended cream and cooked potatoes together then spread on top of pie filling. Bake at 170 degrees celsius for 35 minutes.

"I can do all things through Christ who strengthens me." Philippians 4:13

Mini Bread Pizzas - in sandwich press (GF)

10 Gluten free bread slices  (or wheaten bread)

1/3 cup tomato paste

Dried Mixed Herbs

onion powder

garlic powder

olives

champignon mushrooms

(or favourite pre-cooked toppings)

melting cheese (see recipe)

Spread tomato paste over sliced bread, sprinkle with herbs, powders, olives or favourite pre-cooked toppings then end with grated melting cheese.  Place bread pizzas in sandwich maker and press hot lid down on pizzas for approximately 35-40 seconds. Ready to eat.

“Now to Him who is able to keep you from stumbling, and to present you faultless.” Jude 24

Bread Pudding - GF option

3 cups (approx. 7 slices) fresh breadcrumbs

½ cup desiccated coconut

¾ cup of dried fruit (dates, apricots, sultanas, cranberries)

¼ cup brown rice flour

1/8 teaspoon cardamom

½ cup non dairy milk

1 tablespoon vanilla extract

¼ cup + 1 tablespoon honey

Process sliced bread in food processor until crumbs. Place crumbs and remaining ingredients into large bowl and mix well.  Pour into 8 greased mini ramekin bowls or small casserole bowl.  Decorate top of puddings with chopped dried fruit. Place pudding bowl/s in a large saucepan with water. The level of water should be ¾ up the sides of the bowl/s. Place lid on large saucepan and simmer pudding/s for 45 minutes. Can be stored in fridge for 3-4 days. Reheat when ready to eat.  Note: if baking in oven, cover puddings with foil and bake at 150 degrees celsius for 30 minutes, then remove foil and bake for a further 5 minutes.

"You are complete in Him, who is the head of all principality and power." Colossians 2:10

Apple Flavoured Slushie (GF)

1 cup ice

1 ½ - 2 tablespoons of apple juice concentrate (available from health section in supermarkets or health food shop)

Note: Blender jug needs to be cold first so as ice does not melt quickly. Place ice in blender and crush until fine like snow.  Empty ice into cup and pour concentrated juice on top. Ready to eat.

“You are God, ready to pardon, gracious and merciful. “ Nehemiah 9:17

Banana Pudding (GF)

1 ¼ cups soy flour

¼ cup brown rice flour

¼ cup almond meal- optional

¼ teaspoon salt

2 teaspoons aluminium free baking powder

2/3 cup very ripe bananas, mashed

1/3 cup oil

1/3 cup honey

2 teaspoons vanilla extract

¼ cup soy milk

Fill a large saucepan with water and bring to boil. In a mixing bowl, place first 5 ingredients and stir well. Add remaining ingredients and mix together with electric hand beaters. Pour mixture into greased pudding tin or small, deep, greased pyrex dish.  Place pudding tin/dish in saucepan with boiling water, making sure water level is ¾ of the way up pudding dish. Keep pudding basin uncovered but place lid on large saucepan and simmer for approximately 45-50 minutes.  Turn off heat, remove pudding basin from saucepan and let sit on bench for 5 minutes.  Then loosen edge of pudding with sharp knife and turn out onto plate.  Serve with cashew cream or pour on custard or serve cold like a cake.

“God is our refuge and strength, a very present help in trouble.  Therefore we will not fear.” Psalm 46:1,2.

Pakoras (GF)

4 medium potatoes, chopped small

3 cups spinach, chopped

2 onions, chopped

4 teaspoons bottled garlic

4 teaspoons bottled ginger

2 teaspoons of vegetarian chicken-style massell seasoning powder

1 ½ - 2 teaspoons of salt

½ teaspoon ground cumin

¼ teaspoon ground tumeric

½ teaspoon ground cardamom

½ teaspoon ground coriander

¾ cup besan flour

cayenne pepper – optional

(coating = ¼ cup cornflour + ¼ cup besan flour + ½ teaspoon chicken-style seasoning powder mixed together)

Cook potatoes in boiling water with ¼ teaspoon of salt for approximately 8-10 minutes, then add spinach and cook for a further 5 minutes.  Drain in colandar and let sit.  Place remaining ingredients (except flour) and 1 tablespoon of oil into the large saucepan and saute for 3 minutes.  Turn off heat, add cooked potato mixture, mix well and then stir in flour.  Mixture should still be chunky.  Let cool for 20 minutes and then form into patties, roll in coating and fry both sides thoroughly.  Makes 22 pakoras.

“You formed my inward parts...I am fearfully and wonderfully made.”  Psalm 139:13,14

Brown Rice Porridge Rissoles (GF)

1 1/3 cups rice flakes

1 ½ tablespoons massell seasoning

1 teaspoon dried mixed herbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ cups of water

1/3 cup tomato sauce

1/3 cup besan flour

1 cup puffed brown rice

½ cup rice crumbs

¼ cup savoury yeast flakes – optional

Place first 7 ingredients into large saucepan, mix well and simmer for 5 minutes until thick. Stir in remaining ingredients and let cool for 10 minutes.  Then with wet hands, mold mixture into rissoles and fry both sides in oiled pan.  Makes 15-20 rissoles. 

“He heals the brokenhearted and binds up their wounds.”  Psalm 147:3

Hearty Chickpea Stew (GF)

2 medium onions, chopped

4 teaspoons bottled garlic

1 medium red capsicum, chopped

1 large carrot, chopped

5 medium potatoes, chopped

2 vegetarian chicken-style massell stock cubes

¾ cup dry TVP (textured vegetable protein)

1/3 cup tomato sauce

½ teaspoon ground tumeric

3 cups water

1 tin (425g) chickpeas, drained

1 ½ tablespoons lemon juice

Fry onion & garlic in large oiled saucepan and then add remaining ingredients.  Simmer for 1 hour.  Best to let sit for 30-60 minutes to enhance flavours. Eat by itself or serve over rice. Makes 4-6 serves.

“In all your ways acknowledge Him and He shall direct your paths.”  Proverbs 3:6

Carob Ice-Cream (GF)

2/3 cup carob buds (unsweetened)

2 tablespoons copha or coconut butter

2/3 cup cashews

2 cups soy milk

½ cup dates, chopped

1 tablespoon maple syrup – optional

1 tablespoon vanilla extract

1/8 teaspoon of salt

Place carob buds and copha in a small saucepan and melt on low heat. Set aside.

Place remaining ingredients in blender and blend for 2-3 minutes until smooth.  Pour melted carob mixture into blender and continue blending for another 20 seconds.  Pour blended mixture into a container and freeze overnight.

“I know the thoughts that I think toward you, says the Lord, thoughts of peace and not of evil, to give you a future and a hope.” Jeremiah 29:11

Caramel Puffed Rice Bars (GF)

2 cups brown rice puffs (to be blended)

1 cup brown rice puffs (left whole)

1/3 cup dates, chopped

¼ cup dried apricots, chopped

½ cup unsalted peanut butter

1/3 cup + 1 tablespoon honey

1 tablespoon vanilla extract

Place the 2 cups of puffed brown rice in blender and blend until fine powder.  Pour blended price puffs into a mixing bowl and then stir in the 1 cup of whole brown rice puffs and dried fruit.  Set aside.  In a small saucepan, place remaining ingredients, stir regularly with hand whisk and simmer on very low for 4 minutes until caramel is sticky.  You may need to lift saucepan off heat every now and then to stop mixture burning.  Pour hot caramel mixture over dry ingredients, mix quickly with fork then finish mixing with cold, wet hands.  Still with wet hands, press hot mixture into a small, lined dish and firmly flatten. Cool in fridge then cut and serve.  Store in cupboard or fridge.

“To Him who loved us and washed us from our sins in His own blood...is coming with clouds, and every eye will see Him.” Revelation 1:5,7.

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