Crispy, chewy, creamy. These cookies have it all, crisp edges with a chewy center sandwiched beyween a creamy but not to sweet white chocolate ganache filling.

No wheat, no egg, no sugar, no oil

This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste.Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃. Recipe by Miyakojika

Gluten free!! Using Egg, yogurt

This is a fun twist on oatmeal, reminiscent of a childhood classic. Top with some chopped peanuts for some crunch and fresh berries if you've got them on hand (I didn't for this bowl sadly).

Used only 3 ingredientsOatmeal, soy milk, bananaGluten free! Vegan!

( I used matcha powder and red bean (azuki) past this time)Gluten free and vegan!GF EF NF SF

Soooo good! And you can effectively loose any nutritional value it may have had by smearing it with Honey Butter!

No egg, gluten-free muffin!

This is an easy breakfast bake I learnt from one of my friends. I fix my mixture at evening and put it in my fridge overnight because I use steal cut oats. You can use any kind of fruit I guess. My favourite is blueberries and cranberries :) Enjoy!!