They were still so good!! My kids loved them and even had thirds, because I made them small. I had to replace the walnuts with cashews. I also added a few extra tablespoons of applesauce. I didn’t have raisins (and I don’t care for them in baked goods) so I used a little extra date honey. I used oat flour, peanut butter, and cashews. I made these with several substitutions, out of necessity. He will give you insight and guidance! May the Lord fill you with His supernatural power and peace as you seek Him! Ask the Lord to show you what’s best for your situation. Or you might want to omit those foods from the start as a precautionary measure. If you notice that it’s causing you to overindulge, you could then choose to eliminate them. You could try having some of the healthy snacks or treats while on the fast and see how it goes. The decision is really a personal matter that’s between you and the Lord. Others who have a healthier diet on a regular basis might decide to eliminate some foods that are “allowed” on the fast to experience a sense of sacrifice. For some people, not having caffeine, meat, sugar, etc. The idea of the Daniel Fast is to deny yourself as an act of worship. Yes, I do recommend seeking the Lord for wisdom if you’re concerned about certain foods being problematic for you on the fast. I pray it continues to bless you and be a big help during your fast in March. Hi, Tara! First of all, thanks for purchasing The Ultimate Guide to the Daniel Fast. Thank you so much for all you do and for allowing God to work in your life to help so many others! I do have a question though…for those of us who struggle with food, is creating “healthy treats” just filling the void that God exposes during a fast? I’m all about making healthy substitutions but am starting to wonder as I prep for the fast, if I’m not really addressing the heart issue of food if I’m just replacing snacks/sweet treats with more sweet treats that just have healthy forms of sugar? I know it’s probably something I need to pray about, but I just finished reading your book and didn’t pick up on anything about that. I am looking forward to making this recipe after soaking the oats and flour. I have been doing the online Traditional Cooking School by GNOWFGLINS and am learning about soaking my grains and flours before using them to make them more digestible. My husband said he’s even on board this time – which is a true act of God! □ Sadly, we got way off track in our eating and will be joining our church’s season of fasting in March. If you do not like raisins, you can substitute with any dried fruit or chocolate chips.I got your book about a year ago and used some of the recipes when we were trying to eat better last summer. Form 1-2 tbsp balls of dough and place them on a baking sheet lined with parchment about 2 inches apart.īake for 15-17 minutes, or until the edges are golden brown. Once dough is chilled, preheat oven to 350 degrees. Alternately, you can portion out balls of dough and refrigerate or freeze them until they are ready to bake. Refrigerate the dough for at least 30 minutes, although an hour or more is preferred. It's okay if there is still a little flour showing.įold in the raisins so that they are consistently incorporated throughout the dough. Then slowly mix the dry ingredients into the wet ingredients until just combined. In a separate bowl, combine the flour, oats, cinnamon, baking soda, and salt. In a large bowl, cream together butter, sugars, and molasses until light and fluffy.
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Prep Time:15 Min Cook Time:15 Min Total Time:30 Min