Hummingbird Cake

Serves 8

melted butter, to grease
440g can crushed pineapple in juice
1 cup mashed overripe banana (2 large bananas, approx.)
1/4 cup fresh passionfruit pulp (3 passionfruit, approx.)
1 cup caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
1 3/4 cups self-raising flour, sifted
2 tsp ground cinnamon

cream cheese icing
250g pkt cream cheese, at room temperature
60g unsalted butter, extra, at room temperature
3/4 cup icing sugar mixture

Preheat oven to 170°C.
Brush round 22cm (base measurement) cake pan with melted butter to lightly grease.
Line base with non-stick baking paper.
Drain pineapple, reserving 1 tbsp juice.
Combine pineapple, banana, passionfruit pulp, sugar & egg in large bowl.
Stir in butter.
Add flour & cinnamon & stir until just combined.
Spoon into prepared pan.
Bake for 1 hour 10 min or until skewer inserted into centre comes out clean.
Set aside in pan for 5 min to cool.
Turn onto wire rack to cool completely.
To make the cream cheese icing, use electric beater to beat cream cheese, butter, icing sugar & reserved pineapple juice in bowl until smooth.
Spread over the top of the cake & enjoy!
Freezing tip: After cooling cake completely, wrap in 2 layers of plastic wrap. Freeze for up to 2 months. Thaw & spread over icing.

Lactation Cookies

Thanks to my friend Lisa for this one

Makes 4-6 dozen

1 cup butter
1 cup sugar
1 cup brown sugar
4 tbsp water
2 tbsp flaxseed meal (can be found in the health food aisle of supermarkets or at any local health food store)
2 large eggs
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1 tsp salt
2-4 tbsp brewers yeast* (be generous)
3 cups oats, thick cut if you can get them
1 cup or more chocolate chips/sultanas/almonds (whatever takes your fancy)

Preheat oven to 180°C.
Mix together 2 tbsp of flaxseed meal & water, set aside for 3-5 minutes.
Cream butter & sugar.
Add eggs one at a time, mixing well.
Stir flaxseed mixture & add with vanilla to the butter mixture.
Beat until blended.
Sift together dry ingredients, except oats & choc chips/sultanas/nuts.
Add to butter mixture.
Stir in oats then choc chips/sultanas/nuts.
Scoop or drop onto lined baking sheet.
The dough is a little crumbly, so it helps to use a scoop.
Bake for 8-12 min, depending on size of cookies.

* If you need to increase your supply even more, add more brewers yeast, which is the magic ingredient!

Potato, Bacon & Spinach Frittata

Serves 4-6

800g potatoes, peeled
1 tbsp olive oil
1 medium onion, sliced thinly
4 bacon rashers, chopped finely
250g frozen spinach, defrosted (or 8 large spinach leaves, shredded finely)
6 eggs
1/2 cup milk
1/2 cup coarsely grated cheddar cheese

Cut potatoes into 2cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion & bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir (if using fresh, until just wilted).
Whisk eggs & milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Serve hot or cold with green salad.