Vanishing Sticky Cinnamon Rolls

Ingredients
DOUGH
1 cup warm nut milk
1 TBSP yeast
1 TBSP cornstarch
1 tsp sea salt
3 1/2 - 4 cups whole wheat flour
GLAZE
1 cup turbinado sugar
1/4 cup cold-pressed coconut oil
1/4 cup honey
1 1/2 cups coarsely chopped pecans
1/4 tsp sea salt
FILLING
1/2 cup chopped walnuts
1/2 cup raisins or chopped dates
1/4 cup turbinado sugar
2 TBSP ground coriander
1 tsp cinnamon
Description These sweet, nutty, cinnamony sticky buns are irresistible. You won't want to make these often, as they are addictive.
Instructions 1. Mix milk, yeast, startch and honey from dough ingredients together.
2. In separate bowl mix coconut butter in flour, add to first set of ingredients slowly mixing until it forms a dough that is easy to handle.
3. Turn dough onto lightly floured surface and knead about 5 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place for about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.)
4. Heat 1 cup sugar and ½ c oil to a gently simmer, stirring constantly; remove from heat. Stir in honey. Pour into a well-greased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
5. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches on lightly floured surface. Mix spread filling and spread out.
6. Roll up tightly, beginning at 15-inch side. Pinch the edges of the dough into roll to seal. Gently stretch and shape until even. Cut roll into 15 1-inch slices with a cerated knife. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double, covering pan with moist towel.
7. Heat oven to 350. Bake 30-35 minutes or until golden brown. Immediately invert on heat-proof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.

Note *To make coconut butter blend 2 cups grated dried coconut with ½-1 teaspoon water until it is almost like a butter. You can freeze the rest of the 'coconut butter' which the recipes does not call for and use it to replace oil in baked goods.
The freeze well.

No Bake Cheese Cake

Ingredients
CRUST
1 cup raw macadamia or cashew nuts, ground finely
1/8 cup dried coconut, shredded
1/4 cup pitted, chopped dates
1/4 tsp sea salt
CREAM CHEESE
1 cup raw cashews
1/4 cup + 2 TBSP fresh lemon juice
1/4 cup + 2 TBSP honey
1/4 cup dried coconut, shredded
3 TBSP extra-virgin, cold-pressed coconut oil (optional)
3 TBSP water from soaking cashews
vanilla to taste
1/8 tsp sea salt
TOPPING
fresh fruit, beautifully sliced
honey to drizzle on top (optional)
Description Tastes just like cheese cake and you don't even have to bake it!
Instructions 1. For the cream: soak 1 cup of raw cashews for 24 hours to culture and taste more like cheese.
2. Process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut.
3. To make cheese: blend soaked cashews, lemon, honey, coconut, gently warmed coconut oil, vanilla, 3 tablespoons of the water from soaking the cashews, blend until smooth and adjust to taste.
4. Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm.
5. Before serving decorate with beautifully chopped fruit.
Note This cheese cake stays fresh frozen for a couple months. So you can double the batch and freeze the second cheese cake for emergency surprises!

Banana Bread

Ingredients
1 cup water (or apple/white grape/orange juice)
2 tbsp yeast
1/2 cup honey or molasses
2 tbsp peanut butter
2 cups bananas, very ripe and well mashed
1/2 tsp salt
orange zest
1/2 cup chopped walnuts or hazelnuts
1/2 cup packed pitted dates, chopped
2 1/2 - 2 3/4 cup whole wheat flour
Dried bananas slices, for garnish (optional)
Raisins, for garnish (optional)
Description A super recipe.This banana bread makes a delicious sandwich when toasted in the oven and then spread with nut butter on top. Yields: 1 loaf
Instructions 1. Oil baking pan. Decorate bottom of pan with dried banana slices and raisin.
2. Dissolve yeast in water/juice.
3. Add rest of ingredients except nuts, dates, and flour. Then mix nuts, dates and flour.
4. Spoon into greased pan being careful not to move the dried bananas at the bottom of the pan from their place. Note: Make sure the batter does not fill more than half of the pan.
5. Cover with a tray and allow to rise until doubled, be patient it takes several hours (sometimes up to 8 hours in cool weather) but it is well worth the wait as the bread will be lighter and tastier.
6. Bake at 300F for 1 hour or so.
7. Remove from oven. With an eating knife gently press on the sides of the bread to remove from the sides of the pan. Gently and carefully flip over the pan to remove bread and allow to cool overnight in wire wrack.
8. When cooled, slice. Keep refrigerated for up to 3 days or wrap with cling film and freeze.

Note Serve with honey, and sliced bananas or spread a nut butter cream (cashew, little water, honey, vanilla and then cook to thicken) and sprinkle (using a sieve) with carob flour. And garnish with coconut flakes and walnuts.
Over ripe bananas that would otherwise be thrown can be frozen to use when this bread is to be made.
IMPORTANT TIP: Batter should be very wet for bread dough and only a little thicker than a cake batter. If batter has a dough consistency, you added to much flour and the yeast will not be able to rise easily in this thick dough as the dough is very sweet and dense. Whereas if the batter is wet the yeast raises easily yielding a soft light bread. So whatever you do make sure not to put too much flour (3 cups).

Like-Chocolate Truffles

Ingredients
1 cup pitted prunes
1/2 cup pitted dates
2 tbsp carob powder
6 tbsp almond butter
4 tbsp honey
2 tbsp carob powder, to powder with
Description The ingredients are nutrition-packed rather than empty-calorie packed. These balls really tastes like a rich chocolate truffle but with no butter, cream, cocoa or corn syrup.
Instructions 1. Place 2T carob powder in a shallow bowl and set aside.
2. Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, honey, and carob powder. Transfer to a bowl.
3. Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in carob powder. Refrigerate in sealed container.

Note Makes 20 quick-to-disappear truffles.

Guiltless Nutella

Ingredients
1 1/4 cups hazelnut butter
1/4 cup + 2 tbsp carob powder
1/4 cup raw honey
1/4 cup molasses
Instructions 1. Mix together well and knead with hands to fully incorporate.
2. Store in the fridge for up to one year.

Note The recipe is even simpler if you can get carob molasses; simply mix it with some hazelnut butter and watch your fingers!

Melt-In-Mouth Chocolate

Ingredients
1/4 cup cold-pressed coconut oil
1/4 cup almond butter, cashew butter or macadamia butter
1/2 cup carob powder
1/3 cup raw honey
vanilla to taste
1/4 cup raisins
1/4 cup chopped hazelnuts
Instructions 1. Place jar of coconut oil in warm water bath so that the oil melts.
2. Mix all ingredients together.
3. Spoon into molds, shape into balls, and press out into bars.
4. Refrigerate and enjoy!

Note WLC does not encourage the use of commercial vegetable oils as all of these are heated and heavily processed. Cold-pressed virgin coconut oil is one of the healthiest oils if you are to use any free oils on rare occasions, and for this recipe it really hits the spot.