![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/13.jpg\")
<\/p>\n<\/p>\n
Now I’m an adult, I can basically eat anything I want.<\/p>\n
Even cookies for breakfast, right?!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/38.jpg\")
<\/p>\n
I just put in all my favorite nuts and dry fruits, etc., to the batter, spread the dough on the pan, and baked it.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/40.jpg\")
<\/p>\n
Tasty!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/44.jpg\")
<\/p>\n
I’ve been bombarded with catalogs the past few weeks, and I’m sure it is likely to continue until Christmas.<\/p>\n
I usually don’t buy things just because it’s that season, but last night I stopped at a store just to browse, and ended up finding and buying an awesome pair of jeans that was 40% off because of their early Black Friday sale.<\/p>\n
I’ve been looking for non-skinny jeans for a while, and I’m so happy I finally found one; do you know how hard it’s been to find jeans that are NOT skinny?!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/14-2.jpg\")
<\/p>\n
Have a great weekend everyone!<\/p>\n
Breakfast Cookies <\/strong>; these cookies are extremely easy to crumble.<\/p>\n 150g all purpose flour 1. Preheat oven to 350F. Now I’m an adult, I can basically eat anything I want. Even cookies for breakfast, right?! I just put in all my favorite nuts and dry fruits, etc., to the batter, spread the dough on the pan, and baked it. Tasty! I’ve been bombarded with catalogs the past few weeks, and I’m sure it is […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10,28,29],"tags":[],"class_list":["post-45851","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45851"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45851\/revisions"}],"predecessor-version":[{"id":45864,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45851\/revisions\/45864"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n100g whole wheat flour
\ntwo pinches salt
\n80g maple syrup
\n60g plus about 1\/3 cup canola oil
\n1\/2~1 cup oats
\n1\/2 cup dried cranberries
\n1\/4 cup golden raisins
\n1\/4 cup almond slices
\n1\/4 cup chopped walnuts
\n1\/4 cup Super Seed & Ancient Grain Blend (from Trader Joe’s): sprouted buckwheat, sprouted millet, chia seed golden flax seed, red quinoa, shelled hemp seed, and amaranth<\/p>\n
\n2. Mix all the ingredients well. Spread the dough on a sheet lined with parchment paper. Cut into bite sized cookies with a knife.
\n3. Bake for 20 to 25 minutes or until baked through.<\/p>\n","protected":false},"excerpt":{"rendered":"