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
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)
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.