Anzac Biscuits

makes: approx 25 biscuits

1 cup quick oats

1 cup desiccated coconut

½ cup wholemeal plain flour

¼ teaspoon of salt

¼ cup cashew or almond spread

¼ cup copha

½ cup honey

2 teaspoons vanilla extract

1 tablespoon water

½ teaspoon aluminium free baking powder

Place first 4 dry ingredients into large bowl and mix well.  Then place the remaining wet ingredients (not the baking powder) into a small saucepan, stir well with hand whisk and bring to the boil.  Take off heat, stir in baking powder for 10 seconds and then pour over dry ingredients.  Mix well and with wet hands, form hot mixture into balls, place on greased or lined baking tray, flatten well with fork (may need to wet fork now and then), then bake at 130C for 17 minutes.

God is faithful, who will not allow you to be tempted beyond what you are able.
1 Corinthians 10:13

Panettone (using breadmaker)

2 ¼  teaspoons dried yeast

2 ½ cups plain white flour

1 cup wholemeal plain flour

1 teaspoon salt

3 tablespoons cashew or almond spread

2 tablespoons sunflower oil

3 tablespoons honey

sprinkle of cardamom

2 teaspoons vanilla extract

1 1/3 cups water

¾ cup of dried mixed fruit or sultanas

1/3 cup dates, chopped in half

¼ cup cranberries

Place yeast in bottom of breadmaker bowl and then add remaining ingredients.  Bake bread on basic bread setting (not raisin bread setting) and bake for the standard 4 hours. If rapid baking – use warm water. 

“The Lord is good, a stronghold in the day of trouble.” Nahum 1:7

Vanilla Ice-cream (GF)

2 cups cashews

3/4 - 1 cup soy milk (adjust liquid to desired thickness)

½ tsp salt

1-2 tablespoons vanilla extract

1/3 cup honey or agave

1/3 cup coconut butter

410g tinned pears in natural juice (drain and reserve juice)

1/3 cup reserved juice from tinned pears

Place cashews in blender and blend until fine crumbs. Add remaining ingredients and blend for 2 minutes until smooth. Pour mixture into container/s and place in freezer over night. 

“Commit your works to the Lord and your thoughts will be established.” Proverbs 16:3

Butterscotch Sauce (GF)

3 tablespoons creamed or standard honey

3 tablespoons maple syrup

3 tablespoons sunflower seed spread

3 tablespoons cashew or almond spread

2 teaspoons vanilla extract

3-4 tablespoons tofutti cream cheese (soy)

2-3 tablespoons soy milk (or more)

Place first 5 ingredients in small saucepan and simmer for 2 minutes. Take off heat and stir in cream cheese. Add soy milk to desired consistency, more if wanting to pour over muffins or cakes.

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

Sticky Date Muffins (GF)

1 ¼ cups of dates chopped

¾ cup boiling water

1 ¼ cups soy flour

¼ cup brown rice flour

1/8 tsp salt

2 tsp aluminium baking powder

¼ cup honey

1/3 cup oil

½ cup banana mashed (1 med)

2 tsp vanilla

Place dates in boiling water and cover for 5 minutes. Mix flours, salt and baking powder together. Add remaining liquid ingredients to date mixture, mix well and pour into flour mixture and mix until well combined. Pour into greased ring tin and cover with foil. Bake at 140ºC for approximately 18 mins. Can be reheated or frozen. Place a spoonful of butterscotch sauce on top or heat sauce and drizzle over muffin.

“Whoever comes to Me, I will never drive away.” John 6:37

Fruit Dip (GF)

2 cups frozen raspberries, defrosted slightly

1 cup soy cream cheese (approx. 250g)

½ cup of strawberry fruit spread

1 tablespoon vanilla extract

1 tablespoon pure maple syrup - optional

Place all ingredients into a bowl and mix well with slender blender until smooth.  Ready to serve.

Vegetable Frittata (GF)

3 medium potatoes sliced thinly

2 cups baby spinach

1 small sweet potato sliced thinly

2 cups water

½ cup cashews or blanched almonds

1/3 cup savoury yeast flakes

1/3 cup cornflour

1 tablespoon lemon juice

1 tablespoon oil

1 teaspoon onion powder

2 teaspoons bottled garlic or fresh

1 teaspoon sea salt

1 tablespoon vegetarian chicken-style stock powder

175g firm tofu

Cook potatoes & sweet potato first. Set aside.  Add remaining ingredients to blender and blend for 2 minutes. Spread white potatoes in a large greased springform tin and pour 1/3 of sauce over them.  Continue layering with spinach leaves, sauce, sweet potato and then finish with sauce. Cover with foil and bake at 160C for 50 minutes, remove foil, sprinkle with melting cheese and bake for another 15 minutes

“Cast all your cares onto Jesus, for He cares for you.” 1 Peter 5:7

Quiche-style Pie

Prep = 15  minutes  Cooking = 1 hour

350g firm tofu

Sprinkle of tumeric for colour - optional 

2 cups water

½ cup cashews or blanched almonds

1/3 cup + 2 tablespoons savoury yeast flakes

1/3 cup cornflour

1 tablespoon lemon juice

2 tablespoons oil

1 teaspoon onion powder

3 teaspoons bottled garlic or fresh

1 teaspoon sea salt

3 teaspoons vegetarian chicken-style stock powder

Place tofu and tumeric in an oiled frypan and mash with potato masher. Fry tofu and continue to mash to form crumbs. Set aside. Place remaining ingredients in blender and blend for 2 minutes.  In a large bowl, mix the fried tofu and blended mixture with hand whisk until well combined. Pour into small greased spring form tin or pie dish, cover with foil and bake at 160C for 40 - 50 minutes. Uncover, placed sliced tomatoes on top, sprinkle with melting cheese and bake uncovered for 20 minutes. If making a large quiche, make 1 ½ mixtures and pour into large greased lasagne dish. May need to cook for a little longer. Refrigerate for a few hours or overnight to firm up before cutting and serving.

“Whoever trusts in the Lord shall be safe.” Proverbs 29:25

Strawberry Ice-cream (GF)

2 cups cashews

1 ½ cups apple and blackcurrant juice

½ teaspoons salt

1 tablespoon vanilla extract

1/3 cup honey or agave

1/3 cup coconut butter

¾ - 1 cup frozen strawberries, defrosted

1/3 cup + 2 tablespoons strawberry fruit spread

Place cashews in blender and blend until fine crumbs. Add remaining ingredients and blend for 2 minutes until smooth.  Pour mixture into container/s and place in freezer over night. For raspberry option – replace strawberries with raspberries.

Commit your works to the Lord and your thoughts will be established.
Proverbs 16:3

Cornflake Crackles/Slice (GF)

prep 10 min    cook 16 min    makes 12-15 large crackles

1/4 cup cashew/almond spread
1/3 cup honey
1/4 cup coconut oil
1/8 teaspoon of salt
1 tablespoon vanilla extract
3 cups cornflakes
1 cup desiccated coconut

chopped dried fruit can be added as an extra


Place first 5 ingredients in a large saucepan, simmer for 6 minutes on low heat then take off heat. Stir in cornflakes and coconut. Spoon into patty pan cases. Bake at 120 C for 10 minutes. Store in fridge. If making a slice, spread the mixture into a small lined baking tray. Bake for 10 minutes also. Remove from oven and flatted hot mixture with a fork. Cool, then cut into slices.



My grace is sufficient for you, for My strength is made perfect in weakness.
2 Corinthians 12:9

Sago Pudding (GF)

prep 10 min    sit 1 1/2 hours    cook 15 min    makes 8-10 small cups

1 litre soy milk
1 cup sago
1 tablespoon vanilla extract
1/4 cup pure maple syrup


Place sago and milk in large saucepan and let soak for 1-1 1/2 hours. Add vanilla and maple syrup, bring to the boil then simmer on low heat for 12-15 minutes, stirring regularly with hand whisk until sago is translucent. pour into a bowl or individual cups. Serve hot or cold.



My peace I give to you...Let not your heart be troubled, neither let it be afraid.
John 14:27

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