I made these cookies because I was trying to find something that my friend Heather could eat. She has multiple allergies, so it is a bit of a challenge. The cookies had to be gluten-free, egg-free, dairy-free, sugar-free, corn-free, and apple-free (that I know of). I did a search online but most recipes either had things she couldn't eat or a lot of ingredients that I didn't have.

So I decided to make some up, using only ingredients that I had on hand. The first time they turned out to be a fail, although they were delicious: I had only oats and my friend couldn't eat them because apparently sometimes there is an issue with gluten cross-contamination of oats. The second time I made them with quinoa flakes, and they were just as good and didn't cause her problems.

Here they are for the world. If you don't have a problem with gluten allergy, feel free to use regular quick-cooking oats instead of the quinoa flakes. They're yummy either way!

Ingredients

• 2 cups quinoa flakes, gluten-free oats, or rice flakes (or regular quick-cooking oats if gluten allergy isn't a problem)
• 1 cup shredded unsweetened coconut
• 3/4 cup honey powder, unrefined cane sugar, or dry sweetener of your choice
• 1/2 cup brown rice powder [something I got at the Korean supermarket, probably exactly the same as rice flour]
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup coconut oil
• 3/4 cup soy milk
• 1 teaspoon vanilla extract

Preheat oven to 350F. Mix together dry ingredients thoroughly. Melt coconut oil in saucepan and pour in gradually, stirring at the same time until thoroughly mixed. Mix in soy milk and vanilla extract.

Form tablespoon-size balls of dough and place them on greased baking sheets. Bake for about 12 minutes or until done (mine were slightly browned on the bottom, starting to crack on the outside but still moist on the inside). Remove from oven and place on racks to cool. Enjoy!

Makes about 40 cookies.

I thought this soup should exist if it didn't, so I created it. It's warming and satisfying, the perfect winter soup. It's suitable for both vegetarians and vegans. Makes approximately 10 cups soup.

• One medium-large butternut squash
• 1 TBSP fresh ginger, minced fine
• 5 cups water
• 1 TBSP powdered vegetable bouillon, or 1 vegetable bouillon cube
• 2 400ml (14 fl oz) cans coconut milk
• 2 TBSP curry powder
• salt and fresh-ground black pepper, to taste

1. Heat oven to 400° F (200° C). Place butternut squash on a baking sheet and pierce the skin in several places with a fork. Bake for approximately 30 min, or until skin begins to brown, blister and wrinkle.
2. Remove squash from oven and allow to cool. Peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard core with seeds. Cut the remainder into 1/2" cubes.
3. Place squash and minced ginger in a stockpot; add 5 cups water and vegetable bouillon. Cook over medium heat, stirring often, until it begins to break down into a soupy consistency.
4. Add remaining ingredients and cover. Cook over low heat, stirring often, until squash breaks down and any remaining cubes are easily mashed with a fork. Use food processor or blender to puree into a smooth, creamy consistency.