"NEWSpieces"

I'm talking about the diced grapefruit rinds - my new herb. To make sense of it, meet my flour-less vegan cookie flavored with it, on top left. I toasted raw oats with diced ginger and grapefruit rinds until granola-golden. I would've used flour for this recipe, but I didn't have it. Warm cookie is a cozy feeling, I'd do it anytime, and what I have in the moment would suffice:

• 3/4 cup toasted oats-ginger-grapefruit (3:1 ratio oats-grapefruit, and just a tad of ginger)
• 1 cup cooked oatmeal porridge (just in water, but spiced with juniper berries until clumpy thick)
• 1 tbsp orange zest
•  2 tbsp baking powder
• 1 tbsp cornstarch dissolved in a little soy milk
• 2 pinches fine salt
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/2 cup prunes-dates combo (macerated in a little olive oil)

Combine all ingredients in a large bowl until mixed through completely and adhere like a muddy ball. Before baking, grate around with nutmeg and cinnamon. On a baking sheet lined with parchment, spoon off unformed clumps of cookie mixture one at a time spaced evenly. Stick sheet in the oven that had been 375 - and in about 30 minutes (a little more not less), Spring will come. Check the bottom of the cookie - the "top soil"; it should be "earthy." Welcome home.