A roulade filed with dry fruits - For the dough: in a food processor we process one and a half cup

of nuts/almonds to nearly flour form and then we add one and a half soft dried dates and half a
cup of coconut flour, until we reach a dough form. we divide the dough in half and we refrigerate
for an hour or overnight. The filling: we blend/process one and a half cups soaked black osbakin
raisins and one cup of soaked dried pineapple/figs/apples, quarter cup of water and half teaspoon
of cinnamon powder, until we reach a puree form. We roll out the dough to half a centimeter
thickness on a parchment paper and the size of 20x30 cm. we spread the filling and we roll the
rulade with the parchment paper. We repeat with the second part of dough. We keep in the
freezer until firm, for an hour or overnight and then we slice.

Cinnamon rolls. ripe bananas cut into three layers and put on dehydrator trays for 2-3 hours, then
we spread dates cream on top of each slice and roll/(i used 3 layer for each roll) topped with nuts
crumbs. date cream: in the blender we put dates,vanilla powder,cinnamon power and water.
Strawberries and persimmons fruit rolls - Strawberries and soft dates in the blender.
Persimmon,bananas,soft dates and cinnamon powder. In the dehydrator on 42 degrees for 8-10
hours,turn over sides and another 1-2 hours.

Chocolate hearts - in a food processor we process one a half cup of nuts,one cup of dates and 2
full tablespoons of carob powder until well combine, then we add half a teaspoon of cinnamon
powder,and vanilla powder. we transfer the dough onto a baking paper and we roll it to a 1.5 cm
high. we cut into heart shape with a cuter. i sprinkled on top: coconut shred,carob powder,dried
sprouted buckwheat and pistachio.

Triangle colorful cookies - for the dough: in a food processor we process two cups of nuts to a
nearly flour form and then we add one a half cup of soft dates and half a cup of coconut flour, we
process until well combine.we can color the dough to different colors. we divide the dough into
three. to a purple color we use a medium peeled beetroot. to an orange color, by adding a
medium carrot and to a chocolate taste by adding a full tablespoon of carob powder. We cool the
dough in the refrigerator overnight or for 2-3 hours.

Dina Katz We roll the dough over a baking sheet to a 1 cm and we cut round shape of 4-5 cm
diameter

Filling: there two kind of filling.. 1. frozen berries - in the blender we blend one cup of mix
frozen berries,6-8 soft dates,juice of half a lemon and half a cup of water. 2.dried fruits mixture -
in the blender we blend one cup of black osbakin raisins,on cup dries pineapple/apple/figs,juice
from half a lemon,one teaspoon of cinnamon power and half a cup of water.Manage
we puts one teaspoon of one of the filling in the middle of each circle and we close it to a
triangle shape.

We sprinkle some coconut flour on top.

Carrot square with chocolate cream on top - in the food processor we process 4-5 medium carrots
cut in big pieces,one cup of nuts,one cup of soft dates,half a cup of coconut shred,half a teaspoon
of cinnamon powder and a bit of nutmeg grounded,orange zest and half a cup of black or the
bright one. we process by pulsing until we reach the way we like it to be, chunky of mushy. we
put the mixture in a form and cut it to squares of 5x5 cm.
Chocolate cream - in the blender we blend one cup of soft dates and 1 tablespoon of carob
powder. we spread it on top or design it as i did. If we decided to spread it on top, we do it before
cutting to square pieces. If we decided to design it as i did, first we cut in square pieces and then
design on top
Date balls - dates,nuts,vanilla powder,lemon zest and cinnamon powder.Manage