November has definitely arrived in northern Utah. This past weekend was gray and cold and wet and gloomy: very November-y. The mountains are getting good snow, so that's fantastic, but there was no getting around the fact that it was pretty dreary down in the Salt Lake valley.
On the plus side, cold weather means I can start baking again! I made a couple of very healthy things: vegan chai-spiced breakfast cookies (with rolled oats, flaxseed, coconut, maple syrup, hemp seeds, dates, pistachios, cinnamon, ginger, cardamom, allspice, cloves and pepper); and Josey Baker's Adventure Bread (rolled oats, sunflower seeds, pumpkin seeds, flaxseed, almonds, psyllium husk and chia seeds). H's comment on the bread was, "It tastes like it's good for you," - which is true, but it's also sliced thinly, toasted and smeared with peanut butter and blueberry jam. It would work with a savory spread too, like hummus.
Lest you think it's all healthy up in here (it's very much not), I also made a batch of our favorite chocolate chip cookies.
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