After all that finding, I felt the need for baking - yeast-free peanut butter cookies:
1 cup natural peanut butter (I fancy Whole Foods' 365 Organic creamy unsweetened peanut butter)
1 cup coconut oil
1 cup Sweet-n-Natural
2 organic eggs
2 cups oat flour
1 tsp. vanilla (no sugar added)
1 tsp. aluminum-free baking soda
Preheat oven to 375 degrees F. In a large bowl, combine the flour, salt, baking soda, and Sweet-n-Natural. In another large bowl, cream the oil, vanilla, peanut butter, and eggs. Gradually add the flour mixture. Form into balls by the teaspoonful. Place on a cookie sheet. Press balls with a fork. Bake for approximately 10 minutes.
This recipe made two large cookie sheets worth of cookies. I recommend eating cookies with a good, hot beverage. Today, I chose Pixie Dark Roast maté. In the spirit of simply breakfast, I also recommend choosing an eye-pleasing mug and plate for your beverage and cookies. I continue to love the above-pictured IKEA set along with a cloth napkin. I could eat cookies for breakfast, but I better not, so I call my photo "Simply a Yeast-Free Snack."
Now for the verdict: the cookies are crumbly, but they taste great! The scent while baking was Heaven. Such a treat for those of us banned from yeast and most sweets.
My current favorite simply photo/breakfast photograph is this one.