Jelly Fruit Tubs (GF)

prep 10 min    makes 4 small cups

1 cup apple & raspberry juice (or other)
1 tablespoon pure maple syrup - optional
3/4 teaspoon agar powder
4 fresh or frozen, chopped strawberries (or tinned pears)


Place juice and maple syrup in a small saucepan and bring to the boil. Then stir in the agar powder quickly and simmer for 20 seconds. take mixture off heat. Let the mixture sit to cool for 5 minutes. While you wait place the chopped strawberries/fruit in bottoms of cups/bowls. Next pour the cooled mixture into moulds or bowl. It takes approx. 1 hour to set at room temperature. Please note that the jelly remains stable at room temperature.



The Lord also will be a refuge for the oppressed, a refuge in times of trouble.
Psalm 9:9

Vegetarian Meatballs (GF)

1 cup walnuts or mixed nuts
1 cup puffed brown rice
1 tablespoon savoury yeast flakes (optional)
1 1-2 teaspoons dried Italian herbs
1/4 teaspoon smoked paprika
1 1/4 teaspoons Himalayan/Celtic salt
1 onion cut in quarters
2 garlic cloves
2 tablespoons tomato sauce (optional)
2 cups fresh, warm wholegrain gluten free pasta
1/4 cup rice crumbs to thicken
(tin of tomato soup to pour over)


Place first 5 ingredients into food processor and process until the mixture is crumb like.  Add the remaining 4 wet ingredients and process again till smooth.  Remove mixture from processor and stir in crumbs.  Roll into balls, slightly flatten and fry both sides in oiled pan.  Place meatballs in casserole dish and pour hot tomato soup over meatballs.   Ready to serve. Suitable for freezing.

The Lord is near to those who have a broken heart.
Psalm 34:18

Wrapped Honey Nut Logs (GF)

makes 25 logs

½ cup walnuts

½ cup cashews/blanched almonds

½ cup pecans/pistachios/macadamias

2 cups almond meal

pinch of salt

½ cup desiccated coconut

sprinkle of cardamom

3 tablespoons oil

1/3 cup honey

1 tablespoon vanilla extract

Place first three nut ingredients into food processor and process until rough crumbs. Place processed nuts and dry ingredients into large bowl and mix well. Add oil, honey and vanilla and mix well with fingers. Squeeze with fingers, small amounts of mixture and shape into small logs (1.5 inches long). Place on lined baking tray and freeze until hard. Then place frozen logs on 10cm square cut outs of waxed paper, roll up and twist ends to look like a wrapped lolly. Place in freezer until ready to serve.

By His wounds, we are healed.
Isaiah 53:5

Sticky Coconut Rice (GF)

2 cups uncooked white, medium grain rice

6 cups water

¼ teaspoon salt

1 tablespoon vanilla extract

1 x 400ml can coconut cream (or cashew)

¼ - 1/3 cup agave nectar/maple/honey

toasted coconut can be sprinkled on top

crushed pineapple can be stirred through as well

Place rice, water & salt in large saucepan and simmer on low for 35 minutes with lid on, stirring regularly until very thick and sticky.  Add remaining ingredients and mix well. Pour into large dish and sprinkle with coconut or drizzle with extra sweetener is optional.

God will never leave you nor forsake you.
Deutoronomy 31:6

Cheesecake & Raspberry Couli (GF)

base

1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

cheesecake filling

½ cup cashews

1¼ cups water

250g soy cream cheese, room temperature

½ cup water

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

1 teaspoon agar

Place cashews and water into blender and blend until smooth and creamy. Place cream cheese and cashew milk in bowl and mix together with hand beaters.  Bring to boil water, vanilla and sweetener in small saucepan. Quickly add agar and mix with small hand whisk for 20 seconds. Pour agar mixture into bowl with cream cheese and continue to beat with hand mixers until well combined. Pour mixture over cashew crumb base and refrigerate. Pour raspberry couli over when serving.






I am the good Shepherd and I know My sheep.
John 10:14

Raspberry Couli Sauce (GF)

1 ½ cups frozen raspberries

¾ cup water

2 teaspoons cornflour

1-3 tablespoons agave nectar or pure maple syrup

        

Place raspberries and water into small saucepan. Mix cornflour with the sweeteners or a little of the water and add to saucepan. Simmer for 2 minutes, stirring with whisk. Cool, then pour over cream molds.

I am coming quickly, hold on to what you have so that no one may take your crown.
Revelation 3:11

Blueberry Buckwheat Pancakes (GF)

makes 8 pancakes

1 cup buckwheat flour

¼ teaspoon salt

1 cup soda water (carbonated water)

1 tablespoon honey

1 teaspoon vanilla extract

1 tablespoon almond/cashew spread

¾ cup blueberries, frozen or fresh

pure maple syrup & coconut cream for topping

Mix all ingredients together with fork, stirring in blueberries last. Cook pancakes slowly on low heat in greased fry pan. Serve with maple syrup and coconut cream. These pancakes need to be eaten fresh as there is no gluten to keep them soft.

Whoever humbles himself as a little child is the greatest in the kingdom of heaven.
Matthew 18:4

Mocha-style Truffles (GF)

makes approx 30 truffles
       

½ cup cashews/blanched almonds

¾ cup soy/rice/nut milk

pinch of sea salt

1/3 cup melted copha 

2 teaspoons vanilla extract 

1/3 cup pure maple syrup & honey combined

2 tablespoon carob powder

2 ½ tablespoons instant cereal beverage (Echo, Caro)

½ cup desiccated coconut

¼ cup cornflake crumbs


Note: when using cereal beverage which contains barley & rye, it no longer becomes gluten free

Place cashews, milk and salt in blender, blend on high until creamy. Then add copha, vanilla, honey/syrup, carob and instant cereal beverage and blend for 30 seconds – will go thick. Pour into separate bowl and stir in coconut and crumbs. Place bowl in freezer for 1-2 hours until firm. When firm, form into balls, roll in coconut and freeze.

The Lord is my rock and my fortress and my deliverer.
Psalm 18:2

Truffles (GF)

makes approx 30 truffles

½ cup cashews/blanched almonds

¾ cup soy/rice/nut milk

pinch of sea salt

1/3 cup melted copha

2 teaspoons vanilla extract 

1/3 cup pure maple syrup & honey combined

2-3 tablespoons carob powder

½ cup desiccated coconut

¼ cup cornflake crumbs

Place cashews, milk and salt in blender, blend on high until creamy. Then add copha, vanilla, honey/syrup, carob and blend for 30 seconds – will go thick. Pour into separate bowl and stir in coconut and crumbs. Place bowl in freezer for 1-2 hours until firm  When firm, form into balls, roll in coconut and freeze.

He who is in you is greater than he who is in the world.
1 John 4:4

Fruit Topped Yoghurt Cheesecake (GF)

pastry:
1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 teaspoon vanilla extract

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

filling:

½ cup cashews

1¼ cups water

250g soy cream cheese

175g vanilla soy yoghurt

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

2 tablespoons potato flour

¼ cup cornflour

Place cashews and water into blender and blend until smooth and creamy. Add remaining ingredients to blender and blend for 2 minutes. Pour into large saucepan and simmer for 5-10 minutes. Pour filling over cold crumb base.  Decorate top with fresh/tinned fruit while filling is still setting, this will stop fruit from sliding off when serving.






I am the good Shepherd and I know My sheep.
John 10:14

Boiled Fruit Cake (GF)

375g (3 cups) mixed dried fruit

1/3 cup chopped dried apricots

½ cup chopped dates

½ cup sunflower oil

¼ cup cashew/almond spread

1 ½ cups fruit juice (100%)

½ cup honey

large pinch of salt

1 dessertspoon vanilla extract

spinkle of ground cardamom

1 ½ cups plain gluten free flour (or wheaten)

1 ½ teaspoons aluminium free baking powder 

can also add glazed pineapple, brazils, pecans, almonds, walnuts, etc

Place all ingredients (except flour & baking powder) into large saucepan and simmer covered for 10 minutes. Take off heat and cool. In a separate bowl, mix flour and baking powder together then add to fruit mixture and mix well. Pour into a greased round baking tin and bake at 110-120ºC for approx 1 ¾ hours. Brush top of cake with honey or maple syrup to form a glaze.

Not one sparrow is forgotten before God.
Luke 12:6

Carrot Muffins (GF)

makes approx 10 muffins

1 cup plain flour (or GF)

½ cup wholemeal plain flour (or GF)

1½ teaspoons aluminium free baking powder

pinch of salt

1/3 - ½ cup honey

½ cup oil

¼ cup water

2 teaspoons vanilla extract

½ cup cooked & mashed pumpkin 

1/8 - ¼ teaspoon cardamom

1 cup grated carrot 

Note: Cinnamon can be irritating, that is why cardamom is preferred and it still has a sweet flavour similar to cinnamon.

Mix first 4 ingredients together. Add remaining ingredients (except carrot) and mix well with electric hand beaters. Stir in carrot and pour in muffin cases. Bake for approx 20 minutes at 160ºC. Dust with icing sugar is optional.

Whatever things are pure…and lovely, think on these things.
Phillipians 4:8

Strawberry Logs (GF)

1 cup chopped dried pears 

1 ½ cups grape juice

1/3 cup copha

2 teaspoons vanilla extract

1/3 cup honey

2 tablspoons lecithin granules

½ cup cornflour

10 fresh strawberries

½ cup desiccated coconut    

Place first 6 ingredients into saucepan and bring to boil. Turn off heat and allow mixture to sit until cool and pears are soft. Then place liquid mixture, cornflour and strawberries into blender and blend on high for 1 minute. Pour back into saucepan, add coconut and simmer for 5-10 minutes until thick. Cool in saucepan. Place 1/3 of the mixture onto the middle of a glad wrap sheet which is covered with coconut. Shape into a log and then sprinkle coconut on top. Take one side of glad wrap sheet and fold over log so as both sides of glad wrap are touching, then roll up tightly. Place in freezer and cut into thin slices just before serving.

Lecithin is an emulsifier which comes from soybeans and is high in phosphorous. One tablespoon taken daily is great for well being. Use in cereal, soups, bread, muffins, drinks etc.

Lecithin helps with :

· Stress – ‘natures tranquilizer’. Lack of lecithin can result in fatigue, irritation and mental confusion.

· Great for Cholesterol

· Great for the heart – opens the arteries

He calms the storm, so that its waves are still.
Psalm 107:29

Apricot Logs (GF)

1 cup large dried apricots chopped in half

1 ¾ cups fresh orange juice (or other juice)

1/3 cup copha

½ cup honey

1 tablespoon vanilla extract

2 tablespoons lecithin granules                  

½ cup cornflour

½ cup desiccated coconut

Place 1^st six ingredients into saucepan and bring to boil, then turn off heat and allow mixture to sit until cool. Then place all ingredients into a blender and blend for 1 minute. Then pour mixture back into saucepan, add coconut and simmer for 5-10 minutes until very thick. Cool in saucepan. Sprinkle coconut over a sheet of glad wrap and place 1/3 of apricot mixture in the middle. Sprinkle coconut on top of mixture.Fold front edge of glad wrap over to the far edge and roll up. Place in freezer. Cut into thin slices just before serving.

Lecithin is an emulsifier which comes from soybeans and is high in phosphorous. One tablespoon taken daily is great for well being. Use in cereal, soups, bread, muffins, drinks etc.

Lecithin helps with :

· Stress – ‘natures tranquilizer’. Lack of lecithin can result in fatigue, irritation and mental confusion.

· Great for Cholesterol

· Great for the heart – opens the arteries

Behold, I am coming quickly.
Revelation 22:7

Melting Cheese (GF)

1 1/3 cups water
1/2 cup cashews
1/4-1/2 teaspoon tumeric (only for colouring if wanted)
1/3 cup savoury yeast flakes
1 Massell stock cube (chicken-style)
1/2 teaspoon salt
2 tablespoons cornflower (or none for runnier)
2 tablespoons potato flour
2/3 cup melted copha


Place all ingredients(except copha) into blender and blend on high for 2 minutes. Then slowly pour melted copha into the blender while it is blending. Pour into a lined or greased loaf tin and cover with foil. Lastly, bake at 160ºC for 30-40 minutes, until cooked. Set in fridge. This cheese can be frozen - texture seems to remain stable.


I will trust and not be afraid, the Lord is my strength.
Isaiah 12:2

Caramel Tarts/Slice (GF)

makes approx 20 tarts


puff pastry or see pastry in Banana Cream Pie

½ cup cashews

1 ¼ cups water

2 teaspoons vanilla extract

1/3 cup sunflower oil

1/3 cup honey

just under 1/4 teaspoon of salt

1 ½ tablespoons cornflour

4 tablespoons macadamia/cashew/almond spread

¼ cup melted copha

Cut puff pastry into circles (bottom of  baked bean tin) and place into small, greased, dome shaped patty tray. Bake the pastry at 170ºC for approx 15 minutes, then press down the risen pastry with a teaspoon.  This is a quick method instead of covering the pastry with baking paper then filling with rice/beans.  This works fine with very small patty trays. Next place all caramel ingredients into blender and blend on high for 2 minutes. Pour into saucepan and simmer for 10 minutes until thick and darkened in colour. Pour caramel filling into cooled pastry cases or prepared pastry for slice and sprinkle with coconut. Keep refrigerated.






His angels…excel in strength.
Psalm 103:20

Banana Cream Pie (GF)

pastry:

1 cup gluten free flour (or wheaten)

½ cup desiccated coconut

pinch of salt

2 tablespoons almond meal

1/3 cup sunflower oil

1 teaspoon vanilla extract

1 tablespoon honey

¼ cup soy milk (maybe a little more if needed)


filling:

2/3 cup cashews/almonds

1 ½ cups water

2 teaspoons vanilla extract

2-3 tablespoons pure maple syrup

2-3 tablespoons creamed honey or normal

just under 1/4 tsp of salt

1 ½ tablespoons cornflour

3 tablespoons macadamia/cashew/almond spread

2 medium thinly chopped bananas

Mix first four pastry ingredients together in a bowl. Add remaining ingredients and mix well. Press pastry into a small lined baking tray. Bake at 170ºC for 15-20 minutes. When pastry is cooled, place sliced banana on top. Then place all cream ingredients (except bananas) into blender and blend on high for 2 minutes. Pour cream mixture into saucepan and simmer until thick, stirring frequently. Take off heat, slightly cool, then pour cream filling over banana layer. Refrigerate.

I will instruct you and teach you in the way you should go.
Psalm 32:8

Fruit Spread/Jam (GF)

250g frozen raspberries (2½ cups)

2½ cups apple & blackcurrant juice (100%)

7 tablespoons cornflour

1/3 cup maple syrup/honey for sweetening - optional

Note: Very economical compared to bought fruit spread. You can add more cornflour to make it into jelly.

Mix cornflour with ½ cup of the juice until well blended. Place cornflour paste and remaining ingredients into a large saucepan. Mix with hand whisk and simmer until thick. Pour into container and refrigerate.

Even Christ did not please Himself.
Romans 15:3

Chiffon Pie (GF)

pastry:
1 ½ cups plain/wholemeal or gluten free flour

½ cup desiccated coconut

pinch of salt

2 tablespoons honey

1/3 cup soy milk

½ cup sunflower oil

1 teaspoon vanilla extract

filling:

2/3 cup cashews/almonds

2 cups vanilla soy milk

1 1/3 cups chopped dates

3 tablespoon cornflour (can be less if you want a softer filling)

2 tablespoon maple syrup or honey

1 teaspoon vanilla extract

pinch of salt

Mix dry pastry ingredients together then add remaining ingredients.  Mix well and press into greased pie dish. Place all filling ingredients into blender and blend on low speed for 1 minute. Then blend on high for another 4 minutes. Pour onto uncooked pastry base. Bake in slow oven at 140ºC for 30-35 minutes.

*This recipe can be sugarfree too, depending on what soy milk you use.

In all your ways acknowledge God and He will direct your path.
Proverbs 3:6

Calcium Balls (GF)

makes: 24 small balls

1 pkt of dried figs (250g Angus soft & juicy)

½ cup almond meal

1/8 - ¼ cup carob powder                                   

½ cup desiccated coconut

1/3 cup tahini or sunflower spread

2 teaspoons vanilla extract

2 tablespoons honey

coconut to roll balls in 

Note: no need to chop figs, empty fig packet straight into food processor unless you want to cut stems off

Place first 4 ingredients into food processor and blend until well combined and texture is crumbly. Then add remaining ingredients and continue to process. Mold into balls and roll in coconut. Store in fridge or cupboard.

* CALCIUM in 7-8 dried figs is equal  to 1 cup soy/dairy milk

The Lord is our King and He will save us.
Isaiah 33:22