My Glorified Rice Salad

Posted on July 4, 2024 by Jennifer Grace

Glorify the Lord with me;
Let us exalt His name together. Psalm 34:3 (NIV)

Contemplating a way to celebrate the 4th of July from our pop-up camper while serving something yummy our special diets could handle, I remembered this old favorite from church potlucks. I couldn’t quite find the perfect recipe, so I made modifications and came up with My Glorified Rice Salad. It is gluten-free, dairy-free, no added sugar and seems to agree with our mold-affected tummies. I hope you will enjoy this healthier version at your next summer picnic. God bless you and God bless America and may His name be glorified in all the earth!

Ingredients:

1 1/2 cups uncooked organic jasmine rice
1 – 20 oz. can crushed pineapple with juice, organic if you can find it, chilled
1 – 13.5 oz. can organic coconut cream, chilled
1-10 oz. bag frozen organic sweet cherries
1 cup frozen organic blueberries
1 cup organic walnuts, chopped
10 droppers liquid stevia.
2-4 bananas, sliced

Directions:

Put rice in a pot on the cook-stove with 3 cups water and a dash of salt. Cover loosely and bring to a boil. Turn down heat and simmer for approximately 15-20 minutes until all the water is absorbed. Remove rice pot from heat, fluff with fork, and allow to cool. Add the crushed pineapple, coconut cream, sweet cherries, blueberries, walnuts and stevia. Mix gently, cover and refrigerate. Just before serving, add the sliced bananas and stir again. Decorate with extra cherries or blueberries. You may substitute other fruits you have on hand. Happy celebrating!

Blessed is the nation whose God is the Lord,
The people He chose for His inheritance. Psalm 33:12 (NIV)

Thank you for visiting My TEA CUPP Prayers. You may also enjoy reading devotions in My TEA CUPP Prayers for Our Nation.

Pumpkin Chocolate Chip Cake

Posted on February 16, 2024 by Jennifer Grace

…And what is set on your table would be full of richness. Job 36:16

Here’s a special treat for your family or neighbors: Try this delicious pumpkin cake. It’s gluten-free and dairy-free and so very moist! Perhaps you will enjoy a slice while having afternoon tea with Jesus and friends.

Ingredients:

1 cup coconut flour
1 cup almond flour
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 cups organic pumpkin puree, well-drained
2/3 cup coconut oil, melted
2/3 cup honey or maple syrup
5 eggs from pasture-raised happy chickens 🐓
2 tsp. vanilla
1 cup Lily’s Chocolate chips

Set oven to 350 degrees. Grease a Bundt cake pan with coconut oil. In a big bowl, mix together the dry ingredients: Flours, ginger, nutmeg, cinnamon, baking soda, and salt. In a second bowl, stir together the wet ingredients: Pumpkin, coconut oil, honey or syrup, eggs, vanilla. Form a hollow in the center of the dry ingredients bowl and pour in your wet ingredients. Stir well. Carefully fold in the chocolate chips. Spoon the batter into your prepared Bundt cake pan. Bake cake in oven for 45-55 minutes, depending on the moistness of your pumpkin.

Remove pan from oven and allow to cool 15 minutes. Using a plastic scraper, carefully loosen the cake from the inner and outer edges of the cake pan. Place a plate on top of the pan and flip it over, causing the cake to land on the plate. Lift off the Bundt cake pan and let the cake cool completely before serving. Store leftovers in the refrigerator.

Notes: We use pumpkin from our garden that we have baked and pureed. It is often more moist than canned pumpkin from the store. Decrease flour by 1/4-1/2 cup for canned pumpkin. I baked this in a toaster oven in the little cabin where we are staying for the winter and it turned out perfectly! 🥰

Seven Layer Cookie Bars – GF

Posted on November 27, 2012 by Jennifer Grace

And on the seventh day God ended His work which He had done, and He rested on the seventh day from all His work which He had done. Genesis 2:2 (NKJV)

Seven has always been one of my favorite numbers because it is God’s perfect number. His creation story is seven days, the Israelites marched around Jericho for seven days, we are to forgive seventy times seven, etc. Use this recipe with your kids as a fun way to discuss these Bible stories!

These Seven Layer Cookie Bars are gluten-free when made with an 8 oz. box of gluten-free graham crackers. S’moreables was the brand I found at our local co-op.

Last week I shared a fairly healthy date bar recipe with plenty of oats and dates for fiber. This week I have for you a treat more on the candy-bar lines. Better cut this one into small pieces to enjoy during the holidays!

Seven Layer Ingredients:
1) 1/2 cup butter (1 stick)
2) 1 – 8 oz. box graham crackers, crushed into crumbs
3) 1 cup coconut
4) 1 cup chocolate chips
5) 1 cup butterscotch chips
6) 1 can sweetened condensed milk
7) 1 cup nuts, chopped

Heat oven to 350 degrees. Place butter in 9 x 13 inch pan and melt in oven. Sprinkle graham cracker crumbs over butter and mix to cover pan bottom. Top with remaining layers in this order…coconut, chocolate chips, butterscotch chips, condensed milk and nuts. Bake for 30 minutes. Remove from oven and allow to cool before cutting into bars. Guard well!

p.s. I’d love some comments on how to make this dairy-free, too!

But it came to pass on the seventh day that they rose early, about the dawning of the day, and marched around the city seven times in the same manner. On that day only they marched around the city seven times. Joshua 6:15 (NKJV)

Then Peter came to Him and said, “Lord, how often shall my brother sin against me, and I forgive him? Up to seven times?”Jesus said to him, “I do not say to you, up to seven times, but up to seventy times seven. Matthew 18:21-22 (NKJV)

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Tag Archives: gluten free desserts

My Glorified Rice Salad

Pumpkin Chocolate Chip Cake

Seven Layer Cookie Bars – GF