Favorite Oil-Free Fruit Cake

Ingredients
3 1/2 cups whole wheat flour
3/4 tsp sea salt
1/4 cup honey
1 cup raisins
3/4 cup dried figs or apricots, chopped
1/2 - 3/4 cup chopped walnuts or pecans
1 tsp grated orange zest
2 TBSP peanut butter
1 TBSP yeast
3/4 cup orange juice
3/4 cup light nut milk
Description This recipe is healthy, low fat and fruity!
Instructions 1. Mix dry ingredients together, mix wet ingredients together. Add wet to dry.
2. Allow to rise for several hours, be patient the yeast needs to take its time so that the cake is light.
3. Bake. Once cool spread top with healthy jam or fruit spread.

Note Freezes well.

Marzipan Cheese Cake

Ingredients
CRUST
1/2 cup coconut
1/2 cup whole wheat flour
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup water or fruit juice
FILLING
2 cups whole blanched almonds
1/3 cup honey
1/2 tsp sea salt
2 TBSP almond extract (if available)
2 TBSP cornstarch
1 1/2 cups water
vanilla to taste
Description If you are looking for the cheese-cake satisfaction without any sugar, cream, butter or regret this ones for you. It’s one of those times where indulgent and nutritious can describe the same thing. And it's so convenient to make when you want to impress but your in a hurry.
Instructions 1. Grind coconut with ½ teaspoon of water in blender until it’s similar to butter.
2. Mix coconut, flour, salt and cinnamon together. Cut in water to for a crust.
3. Press crust into bottom of a greased pie dish.
4. Blend all ingredients on high until smooth, stopping blender once or twice to stir content. Pour over unbaked crust and spread evenly.
5. Bake at 300 F for 50-60 minutes.
6. Once cooled decorate with fruit or blanched almonds.

Creamy 'Chocolate' Pie

Ingredients
CRUST
1 cup coconut or walnuts, ground into flour
1 cup whole wheat flour
1/2 tsp sea salt
2-3 TBSP tahini or any other nut butter
1/2 cup water
FILLING
3/4 cup raw cashews
1/4 cup coconut
3 cups grape juice
1/4 cup + 2 TBSP pitted dates
6 TBSP corn starch
4-5 TBSP carob powder
1/2 tsp sea salt
vanilla to taste
hazelnuts, for garnish
coconut, for garnish (optional)
Description There are pies, but there is the luscious ‘chocolate’ pie. A creamy carob custard bedded on a flaky crust.
Instructions 1. Grind coconut with flour, salt and cinnamon in blender or food processor until fine.
2. Pour into bowl kneed in tahini add add liquid and mix.
3. Roll out with rolling pin between two pieces of plastic wrap (wet surface of table first). Remove top plastic. Oil your pie pan. Flip the dough into the pie pan and press it carefully into the bottom of the pan. Remove the other piece of plastic. Bake at 170F for 25 minutes or until lightly brown.
4. For FILLING: Blend all ingredients (except coconut) on high until creamy. Empty into sauce pan and cook over medium high heat stirring constantly until thick, Pour into baked pie shell. Cover top with plastic to prevent a hard film from forming, then chill. After chilling, may top with nuts, toasted coconut or coconut you can also dust with carob powder.

Crumb Topping for Pies

INGREDIENTS

* 1 cup brown sugar
* 1 cup all-purpose flour
* 1/4 cup butter, diced
DIRECTIONS

1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.