Above all – and again this I regard as most important of all – always respond to every impulse to pray… It is the work of the Holy Spirit… So never resist, never postpone it, never push it aside because you are busy. Give yourself to it, yield to it; and you will find not only that you have not been wasting time with respect to the matter with which you are dealing, but that actually it has helped you greatly in that respect.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Bakery, Breakfast, Vegetarian	4	Servings

INGREDIENTS

2 1/4	c	Wholewheat flour
2	ts	Baking powder
1	pn	Salt
3	tb	Sugar
1/4	c	Oil
1/2	c	Raisins
1/2	c	Medium or soft tofu
1/2	c	Water

INSTRUCTIONS

Combine flour, baingp owder, salt & sugar in a bowl. Mix well. Stir in the
oil & the raisins. Put the tofu & water in a food processor or a blender &
blend well, until smooth.  Pour into the dry mixture & stir until well
combined. Turn out onto a floured board, roll out the dough & cut into
scones. Place on a lightly oiled baking sheet & bake at 425F for 15
minutes.

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