Breastfeeding/Milk Supply Help

Press down each ball lightly with a fork.
Bake 12 minutes.




2 eggs
1/2 c. unsweetened applesauce
1 c. flax
1 1/2 c. whole wheat flour
1/2 c. melted butter
2 c. Agave nectar
3/4 c. walnuts (crushed)
2 c. chocolate chips
3/4 c. raisins
4 T water
1 tsp vanilla
1 tsp baking soda
1 tsp salt
4 T brewer's yeast
3 c. oats

Preheat oven to 350 degrees Fahrenheit

I have found greased cookie sheets work best, but you can also use parchment lined sheets or a baking stone.

In a bowl mix flax and water until thoroughly mixed.
In a large bowl mix flour, baking soda, salt and brewer's yeast.
In another bowl mix together butter and ONE cup Agave nectar (the other cup will be used later). Stir well until the butter and nectar are completely mixed.
Add eggs to the nectar mix, stirring well after each one.
Add vanilla, stir.
Add the nectar blend to the flax and mix well. (A hand mixer or mixing bowl works best)
Pour the nectar/flax blend into the large bowl of flour and mix well.
Mix in walnuts, chocolate chips, raisins.
Mix in oats.
After everything is blended together well, add the applesauce and final 1 cup of Agave nectar and stir through well.

Scoop onto sheets, and press down each ball of dough lightly with a fork.
Bake 13-14 minutes.


Vegan options for both recipes:

In place of eggs - 3 tsp of egg replacer mixed with 4 T water OR 4 tsp of milled flax with 4 T water.

In place of butter - butter substitute like Earth Balance OR 3/4 the amount worth of Canola oil or Crisco (although Crisco is not a healthy option) OR 1/2 c. milled flax and 1/2 c. applesauce