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.

No-Knead Bread

Ingredients
6 cups water
13 cups whole wheat flour
3 tsp. yeast
3 tsp. salt
Description
Home-made bread has never been easier to make!
Instructions
Makes 8 loaves. You might want to halve the recipe.
Heat the water so it is almost too warm to the touch.
Add yeast and salt to the warm water. Don’t worry about getting it all to dissolve.
Mix in the flour. Don’t knead! This should only take a few minutes.
At this point you can also add any other ingredients you like. For example, I like to add a quarter cup olive oil, a finely chopped onion, pitted kalamata olives, and fresh chopped oregano. Or you can add nuts and dried fruit and a bit of honey. Get creative!
Cover loosely. Allow to rise about two hours. Longer rising won’t hurt—you can leave it for up to five hours.
Dough can be used anytime after this point. Recipe recommends refrigerating dough at least three hours before shaping a loaf. You can leave the dough in the refrigerator for several weeks.
Baking
Sprinkle a pizza peel with cornmeal. Cut off a grapefruit-sized piece of dough with a serrated knife. Hold the mass of dough in your hands and add flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” until the bottom is a collection of four bunched ends. The bottom will flatten during resting and baking. This bread shape is called a boule (pronounced “ bool”).
Place the ball on the pizza peel. Let it rest for about 40 minutes.
Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. *Place an empty broiler tray for holding water on another shelf. This gives a nice crust. :)
Slash a ¼-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the dough expand during baking.)
With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly pour about a cup of water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. Allow to cool completely, preferable on a wire rack.
Refrigerate any remaining dough in a lidded (not airtight) container and use it over the next few weeks: You’ll find that storage time may even improve the flavor.
Note
For a quick memory tab think 6-3-3-13:
6 cups water
3 Tbs. yeast
3 Tbs. salt
13 cups flour

Olive Oil Crackers

1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil


If you have a hard time finding semolina flour, just use white whole wheat flour (or all-purpose flour), it will be make a slightly different cracker but should still work. To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using one of those pizza cutting wheels.


Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets.

Bake until deeply golden, and let cool before eating - you will get more crackery snap.