A couple of weeks ago I was going on a work retreat. A potluck was being organized and I decided to volunteer to make dessert. I chose dessert because I like posting recipes up here but don’t like having to eat it all by myself, so I figured a potluck was a perfect opportunity to make something sweet to share with lots of people. Let me tell you, I had no idea what I was getting myself into. As the food restrictions came pouring in, I realized that I had to make a gluten free, vegan, nut free dessert. That meant no eggs, no butter, no flour (unless it was an overwhelming combination of a bunch of flours I didn’t have), and no nuts to simulate all of the above. It wasn’t like I could back out, so I started to do my research. I came up with two viable options. The first, being a fruit crisp like this one on Cookie and Kate. I thought that maybe this was the most obvious choice and left it out there in case my co-worker who was also making dessert chose to go in that direction. The second option that I found was a recipe for Fig Newtons on My New Roots (a beautiful blog that focuses on healthy ingredients, which I knew would come through in terms of looking for a recipe built around dietary restrictions).