Have you ever thought about what it means to love God with all your heart, soul, and mind? I don’t think any of us fully plumb the depths of that commandment, but here are some obvious aspects: 1. Your love for God transcends all other desires (see Exodus 20:3). 2. Like David, you long to gaze upon His beauty and seek fellowship with Him (see Psalm 27:4). 3. You rejoice in meditating on His Word, and, like Jesus, you rise early to pray (Psalm 119:97, Mark 1:35). 4. You always delight to do His will, regardless of how difficult it may be (see Psalm 40:8, NASB). 5. A regard for His glory governs and motivates everything you do – your eating and drinking, your working and playing, your buying and selling, your reading and speaking – and, dare I mention it, even your driving (see 1 Corinthians 10:31). 6. You are never discouraged or frustrated by adverse circumstances because you are confident God is working all things together for your good (see Romans 8:28). 7. You recognize His sovereignty in every event of your life and consequently receive both success and failure from His hand (see 1 Samuel 2:7; Psalm 75:6-7). 8. You are always content because you know He will never leave you or forsake you (see Hebrews 13:5). 9. The first petition in the Lord’s Prayer, “Hallowed be your name,” is the most important prayer you pray (see Matthew 6:9).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Vegan		22	Servings

INGREDIENTS

3	oz	Walnuts (or about ? cup)1 ? cups powdered sugar
2	c	Flour – (I use spelt flour; whole grain)
1/4	c	Soy flour; defatted
1	ts	Baking powder
1/4	ts	Cinnamon
1/4	c	Craisins (dried; sweetened cranberries)
1/2	ts	Salt
1/4		Orange (all white pith removed), chopped fine , rind of
1/2	c	Egg replacement; flax seed liquid*

INSTRUCTIONS

These have become our latest favorite in our household. Although the recipe
calls for walnuts, skip them and use candied ginger instead, or dried
currants or raisins.
Mix ingredients together in mixer. (Don't over mix.)
Turn the gooey dough onto a baking pan (spray with pan release like a pan
release agent first). Using a spatula, shape into two logs, about 2.5 to 3
inches wide and 10-12 inches long.
Bake at 350 degrees for 20 minutes (until dough loses its shine & is
browned a bit.) Remove logs to a cooling rack. Cool for 10 minutes. Slice
logs on a sharp diagonal, cutting about 10-12 slices per log.
Place slices back on cookie sheet, laying cut side down. Bake 10 min. each
at 300 degrees (turning once during second baking).
Remove to rack and completely cool.
* 1 tablespoon flax seed + 3 tablespoons water (boiled, then seed removed)
= 1 egg replacement. You can also use 2 egg whites for each egg called for
in a recipe. This recipe originally called for 2 eggs (whole), plus 2 egg
whites, so the flax liquid required totals 8 tablespoons or ? cup (3 T. per
egg, plus 1 T. per white.)
per biscotti calories: 105.5 fat: 2.3g saturated fat: .2 choloesterol: 0g
carbohydrate: 19.1g dietary fiber: .5g protein: 2.7g sodium: 66mg
% of the following vitamins and minerals based on a 2000 calorie per day
diet: Vitamin A: 0% Vitamin C: 0% Calcium: 2% Iron: 5%
variations: * replace the soy flour with cocoa, and replace the walnuts
with hazelnuts. * replace the walnuts with dried figs and/or currants (this
will reduce the total fat per serving too.) * use a mixture of flours
instead of wheat or spelt-such as rice flour, soy flour etc. * replace the
soy flour with cornmeal for extra crunchiness and replace the sugar with
1/3 cup maple syrup * a real zinger is to replace the walnuts with diced
candied ginger
Posted to fatfree digest V97 #268 by "C. Martin"
<Charisa@MoonstruckMuses.com> on Nov 17, 1997

A Message from our Provider:

“Where love is, God is. #Henry Drummond”