Combine water, brown sugar, honey, and yeast into a Kitchen-Aid mixer bowl.  Mix with a whisk attachment for about 15 seconds until combined. Let sit about 10 minutes and let the yeast bloom. Begin to whisk at low speed and add the oil, 4 eggs, turmeric, and salt. Mix well, then add the first two cups of flour, mixing until smooth, until it becomes the consistency of pancake batter. Switch to the bread hook and add flour ½ c at a time until it forms a ball around the bread hook and sides of the bowl are mostly clean.  Grease another large bowl with oil and add the dough ball, making sure to oil all sides.  Cover and proof for 1 hour and punch down.  Proof for another hour, punch down and turn out onto a lightly floured counter.  Knead until dough is no longer sticky.  Braid and place on a baking sheet lined with parchment paper, cover with a towel, and let rise for another 40 minutes while preheating the oven to 300 degrees.  Brush with egg wash, add any toppings, and bake 25 minutes.  Remove and brush the center of the braids with another thin coat of egg wash, turn sheet and bake another 20 minutes.  Cool on wire rack.

Preheat oven to 350°. Line baking sheet with parchment paper. Beat the eggs, sugar, baking powder, salt, and vanilla until light and thick. Lower mixer speed and add flour to combine. Add optional nuts or chips. Use a plastic dough scraper to remove the dough and form into a log on the parchment paper about 14” long and 2 ½” wide. Use wet hands or a wet dough scraper to smooth the top. Bake 25 min, remove from oven and cool 15 min. Using a spray bottle, lightly mist the light with water 5 minutes before cutting. This will make slicing easier. Cut the log on the diagonal into about ½” slices. Set the biscotti upright back on the prepared baking sheet and bake for 25 minutes. Cool on wire rack. 

Preheat oven to 325°F. Lightly grease an 8×4-inch loaf pan, line it with parchment paper or foil and grease the liner. Sift flour with cocoa, baking powder, baking soda, cinnamon, and ginger into a bowl.

Beat eggs lightly in a large bowl with an electric mixer. Add sugar and honey and beat until mixture is very smooth and lightened in color. Gradually add oil and beat until blended. Beat in orange rind. Stir in flour mixture alternatively with water, each in two batches. Last, stir in walnuts. 

Pour batter into prepared pan. Bake about one hour or until a cake tested inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off liner. Wrap in foil when completely cool. Keeps for two weeks at room temperature if tightly wrapped. Serve in thin slices.

Line the base and sides of an 8” or 9” springform pan with parchment paper. Crush the Oreos either by hand in a plastic bag or in a food processor. Pour into a bowl and mix with the melted butter. Press firmly into the bottom of the lined pan and refrigerate for at least 30 minutes.

For the filling, melt the chocolate and coconut oil in a heat proof bowl over a bowl of gently simmering water, stirring constantly.

While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and blend until completely smooth. Add the melted chocolate mixture and blend again until smooth. 

Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.