Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}

To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.

Perfect Gluten Free Pancakes {gluten free, dairy free, and soy free}

These pancakes are a staple in our home. I can throw a batch together in minutes, making them perfect even on a busy weekday morning. They're not as dense as so many other gluten free pancake recipes I've tried, and they only call for ingredients you probably have in your pantry. It doesn't get much easier than that!

You'll Need:
1 Cup Gluten Free Flour {I strongly prefer Bob's Red Mill AP Blend for this recipe}
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
2 Tbsp. Maple Syrup or Honey
1 egg
1 Cup Almond Milk
1 tsp. Vanilla

To Make:
Combine the flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl. Add syrup or honey and mix lightly with a whisk to incorporate. Add egg, almond milk, and vanilla, and whisk until well combined.

Cook pancakes on an oiled {I like to use coconut oil} skillet set to medium heat, turning when bubbles appear and pancakes lift easily from the pan.

This recipe makes approximately ten five inch pancakes.

primm n proper baby: a review {and a discount code!}

The most amazing cloth diaper arrived at my doorstep the other day, and I'm so excited to be able to share it with you! I've really fallen in love with fitted diapers this time around, and this is my new favorite line.

Made by the charming, amazingly talented Meaghan, this is a Primm N Proper Baby fitted. {find PNPBaby on Facebook, or shop her Hyena Cart shop} PNP diapers come in a variety of fabric and closure combinations, so you can customize your order a bit to suit your needs. Even better, you can order custom diapers to get exactly what you're looking for.

But let's take a look at these diapers. What makes them so fabulous??

1. Serged edges, in my opinion, provide the best fit. They always feel a bit more snug and secure in comparison to a turned edge. They look pretty darn cute, too!
2. Absorbency. I'm thrilled with the absorbency of this diapers! My little girl is a bit of a "super soaker," and this diaper was up to the challenge. The bamboo velour inner is both soft to the touch, AND functional.
3. Speaking of absorbency, let's talk about the soaker. Meaghan's soakers are long {24 inches!} and not overly thick. After you snap the soaker into the back of the diaper, it's yours to fold as you choose. I doubled my soaker over and achieved several layers of absorbency. Again--perfect! {Bonus: they dry quickly and wash up so nicely.}
4. They're trim! Remember that great absorbency I mentioned? Meaghan has found a winning combination because Primm N Propers are both absorbent AND trim. 
5. Fit! I chose to have snaps on my diaper, though you don't have to. You can skip snaps and fasten your diapers with a Snappi or similar. The snaps give me several options for a comfy, snug fit around baby's waist, and the fold-down rise snaps are an added bonus for younger babies or those who are a bit shorter in the waist.
6. Source. Given the choice, I much prefer to make my purchases from independent businesses, WAHM's, and the like. When I buy from Meaghan, I am buying directly from the source, and that makes me feel--cheese alert!--all warm and fuzzy.

I truly have struggled, while testing this diaper, to come up with something I don't like or that I wish I could change to make it even better. Honestly? I can't come up with anything about the fit or performance. I know! I KNOW!! I sound so canned and optimistic when I say that. But it's true. I reach for this diaper as soon as it's back on the shelf, and I'm already planning my next purchase, because I simply must get my hands on a few more.

Don't believe me? Try them for yourself! The next Hyena Cart stocking happens on April 1st, and, lucky you! I have a discount code to share with you. Place an order between now and April 15, 2014 and use the code DOTW10 for 10% off your purchase.

Hop on over to the Primm N Proper Baby Facebook page, and show Meaghan some love! Let her know I sent you, just for fun :)

Cranberry and Meyer Lemon Bars {gluten free, dairy free, and soy free!}

These bars... oh my! I really love cranberries, but I'm a bit timid when it comes to using them in the kitchen. I may have broken through that barrier with this sweet treat!

Thanks to the lemon and cranberry flavors, the bars aren't syrupy sweet, and they're not too rich. They're moist and bursting with flavor.

Confession: I ate a bar this morning with my tea. Life is short, right?

Let's get to it! Here's what you need to know to make your own pan of cranberry lemon bars:

3 C. Gluten Free AP Flour
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
1 C. Earth Balance Spread
1 C. Sugar
Zest of One Meyer Lemon
1 Egg
2 tsp. Vanilla
1/4 C. Cool Water

1 Bag of Cranberries {12 oz., mine were frozen}
1/2 C. Sugar
2 Tbsp. Corn Starch
Juice of One Meyer Lemon

In a large mixing bowl, combine flour, baking powder, xanthan gum, and salt. Stir ingredients to mix, and then, with your hand mixer, add Earth Balance. Mix the ingredients to break up the Earth Balance.
Add sugar and zest, and give the bowl another spin with your mixer.
Add egg and vanilla, and mix again. You'll have a bowl of crumbled dough at this point.
Slowly add the 1/4 cup water, mixing as you go. The ingredients will pull together into a ball. I used the entire 1/4 cup, but you may find that you need a bit less.

Line a 9x13 baking dish with parchment paper, and press half of the dough into the bottom of the pan. Set aside.

In another bowl, combine cranberries, sugar, and corn starch. Stir the mixture to coat the berries, and then add lemon juice. Stir again to combine, and then spread the cranberry mixture over the dough you pressed into the baking dish.

Top the cranberries with the remaining dough by crumbling it up and bit or spreading it into thin pieces to lay over the berries. It's perfectly alright if you can see the berries through the dough in places!

Bake the bars at 375 degrees for about 35 minutes, until the top is lightly browned and the center is set. Cool completely, then use the parchment paper to lift the bars out of the pan and cut into squares. Store, covered, in the fridge.