Happy Sunday and Memorial Day! I hope everyone is doing something with their family this weekend. Life is so short and so unpredictable.
My Thursday group ended this week, until the Fall, with a 2 part series called Swipe Right, http://northpoint.org/messages/swipe-right/personal-advisory-board/ (this is part 2). This is a great series on how our identity defines us and how we get to where we want be. I HIGHLY recommend this series!
Take each day as a gift from GOD. We just don’t know what tomorrow will bring. After each Thursday session we talk about our prayer intentions. They can range from an illness to making a decision. None have weighed heavier on me than one of our current intentions for a young 20 year old from my daughter’s graduating class who needs a heart. We have known this young man for a long time and had no idea he even had a heart condition. Currently he is in a medically induced coma waiting for a heart or possibly having a temporary procedure until a heart can be matched.
A friend in my Thursday group has a son who is 3 years older and befriended the boy who needs a heart while they were both students at our high school several years ago. They each had medical conditions and they became great friends. They have stayed in touch even though they live and go to school in different countries. God has a special way of weaving us together when we are most in need of a friend or confidant.
As you go about this weekend spend quality time with a family member or friend. Life is too short!
Do not be conformed to this world, but be transformed by the renewal of your mind, that by testing you may discern what is the will of God, what is good and acceptable and perfect–Romans 12:2
3 Ingredient Vegan Biscuits
These are quick, easy, very tasty and flakey
2 Cups self rising flour
1 /4 Cup coconut manna
3/4 Cup almond milk https://themustardseedfoodfaithfeast.com/2013/12/22/almond-milk/
Preheat oven to 425 degrees.
- Add self-rising flour and coconut manna to a mixing bowl. Combine with two forks until crumbs form. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, about 3-4 times only. You don’t want to over need or the biscuits will be tough.
- Turn the dough out onto a cutting board or counter that has been lightly dusted with flour. Gently press the dough out until it reaches a 1/2-inch thickness. (I like to press my dough out to a thinner thickness and then fold dough over itself in half and then cut because then they have a natural opening to separate and put butter or jam on once they are baked. I am not vegan so I can use the butter:) Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits but don’t twist the cutter in the dough and transfer to a baking sheet.
- Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
Makes 10-12 biscuits