Here is the recipe I used.  The cookies turned out a little crumbly, but that is to be expected with any gluten-free cookie since gluten is what makes wheat flour hold together so nicely.  Despite the crumbliness (which I actually enjoyed), the cookies were delicious.

Ingredients:
2 ¼ cups oat flour
1 tsp baking soda
½ tsp finely ground Celtic salt
1 cup butter or coconut oil (I used a 50/50 mix of the two since I ran out of butter)
2/3 cup xylitol or granulated sugar
¾ cup brown sugar
2 large eggs
1 tsp vanilla
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Instructions:
Preheat oven to 375 degrees F.
In a small bowl, combine flour, baking soda, and salt.
In a large bowl, cream butter, sugar, and brown sugar until well blended.
Beat in eggs and vanilla until smooth.  Gradually add flour mixture.  Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes or until golden brown.

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3. Butternut Squash Soup: An Illustrated Recipe

Today was a perfect day to make butternut squash soup – it was cold, cloudy, and we had a nice fire going in the wood stove. This recipe is great for winter because every single one of the ingredients (especially if you use Celtic salt and home made broth) boost the immune system. And it tastes good! I took pictures throughout the process so I’d be able share the recipe with all of you. Enjoy!

Ingredients:

• 1 medium sized Butternut Squash (2-3 pounds)
• 1 14 oz. can Regular Coconut Milk
• 2 cups Vegetable Stock or the equivalent in Bouillon and Water
• 1 medium or ½ large Yellow Onion
• 5 cloves Garlic
• 3” piece Ginger
• ½ to 1 teaspoon Red Curry Paste (optional – imparts a Thai flavor to the soup)
• Coconut oil
• Salt and Pepper

Cut squash in half lengthwise. Scoop out seeds. If you’re a fancy chef you can wash the seeds and toast them in a little bit of oil for garnish. If you’re like me, you’ll either feed the seeds to your chickens or compost them. Rub a little bit of coconut oil onto the flesh of the squash. Bake cut-side down on a cookie sheet at 375 degrees until the skin of the squash is easily pierced with a fork (approximately 30 minutes).

While the squash is baking, cut the onion, garlic, and ginger. The ginger is the only ingredient here that needs to be finely chopped – the blender will take care of the onion and garlic. Heat 1 Tbsp. coconut oil in a large soup pot on medium and brown onion, garlic, and ginger until the onion is soft and translucent (approximately 5 minutes).

When the squash is done, scoop the flesh out of one half directly into your blender. Scoop the other half into a storage container and freeze for your next batch of soup.

Blend squash, onion-garlic-ginger mix, coconut milk, broth, and curry paste in your blender. Depending on the size of your blender, you may need to do this in batches. Pour blended mixture back into your soup pot and simmer for at least 10 minutes to allow the flavors to melt together.

Salt and pepper to taste. Serve it immediately or store and reheat for a later meal. It is wonderful in a thermos for a warm lunch, and also makes a great dinner alongside salad and garlic bread. If I’m in a hurry in the morning, I’ll actually heat up a little bit of this soup and sip it in the car on the way to the office. This recipe makes approximately 6 cups of soup. Happy cooking!

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