Lactation Cookies

3 T Brewer’s Yeast

2 T Flaxseed Meal

3 C Rolled Oats 

2 C of Organic Dark Chocolate Chips 

3 T of Peanut Butter

1 C of Butter

1 C granulated sugar

1 C brown sugar

2 eggs

2 C of Flour

4  of Water 

1 tspn Baking Soda

1 tspn Salt

1 tspn Vanilla

1 tspn Cinnamon

Preheat your oven to 350⁰.

Mix the water with the Flaxseed Meal in a small bowl and allow it to sit for 5 minutes.

Combine butter, granulated sugar, brown sugar, vanilla, and the eggs in a bowl and beat with a mixer for 2 minutes until all ingredients are well mixed.

Add the flaxseed to the mixture until well blended and set aside.

In a separate bowl combine the flour, baking soda, cinnamon, salt, and brewer’s yeast. Combine this mixture to the butter mixture.

Stir the oats, chocolate chips, and the peanut butter into the mixture until well blended.

Scoop 2 T of dough onto a parchment lined cookie sheet. Space them about 2 inches apart. Bake for 10-13 minutes.

Raspberry Donut Focaccia

For the dough:

4 ½ cups white bread flour

1 ¾ cups warm water

2 tsp instant yeast

1 tsp honey

1 Tablespoon sugar

1 Tablespoon extra virgin olive oil

1 ½ tsp fine sea salt

For the filling:

1 cup raspberry jam

(piping bag needed)

For the glaze:

1 cup powdered sugar

2 tablespoons milk

1/8 tsp vanilla extract

For the pan: 

Sunflower oil

In a large mixing bowl, add the warm water, yeast, honey, sugar and extra virgin olive oil. Mix with a wooden spoon. Add in the flour and salt and mix together until you have no dry patches. Sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand.

Cover the bowl with plastic wrap and let it rest for 15 minutes at room temperature.

Now it's time to stretch and fold the dough. Release the dough from the side of the bowl, using a damp hand. This will deflate it. Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball. 

Cover the bowl again and leave to rest for 15 minutes.

Repeat the stretch and folds again. After this stretch and fold, using damp hands, gather your dough and place it seam side down into the bowl, so the top is smooth.

​Cover the bowl and let the dough rest for 1.5 hours at room temperature.

Prepare your 9X13 baking pan. Put a teaspoon of sunflower oil in your pan & spread it around. Scrunch up a piece of baking paper that is cut larger than your pan, unscrunch it and place it in your baking tray, pressing into the corners.

Pour 2-3 tablespoons of sunflower oil into the centre of your pan. 

Place dough in your prepared pan. Now, oil your hands and fold one side of dough towards the middle of the dough. Repeat with the other side, like folding paper into thirds. Then flip the dough so the seam is at the bottom and spin it so that the long ends are parallel with the long sides of the tray.

Let it sit to proof, at room temperature for about 1.5 hours. During this time the dough will puff up and fill up the tray.

When you have 30 minutes left of proofing time, preheat your oven to 400⁰. Place your oven rack in the lowest position in the oven.

Dimple the focaccia dough (no need to drizzle any extra oil here) then bake for about 20-22 minutes or until it's a deep golden brown. 

While the focaccia is baking, fill a piping bag with your jam.

Now make the glaze by whisking together the icing sugar, milk and vanilla extract until smooth. If too thick add a little extra milk, but only so it is a drizzling consistency.

When the focaccia is out of the oven, place it on a cooling rack and let it cool for 5 minutes. Poke the focaccia with holes, use a piping tip or large metal straw. Fill the holes with jam.

Place the cooling rack onto a larger baking tray and drizzle on the glaze. Brush the glaze evenly over the top and sides of the focaccia and then remove the cooling rack, set it aside, and rub the bottom of the focaccia into the glaze that has dripped onto the tray.

​Place the focaccia back onto the cooling rack.

Allow to cool for at least 30 minutes for the glaze to harden.

Enjoy!

Raspberry Almond Shortbread Thumbprints

Cookie:

1 cup butter, softened

2/3 cup sugar

1/2 tsp almond extract

2 cups flour

1/2 cup seedless raspberry jam

Glaze:

1/2 cup powdered sugar

3/4 tsp almond extract

1-2 tablespoon milk

1) Preheat oven to 350⁰

2) Cream together butter and sugar until smooth. Mix in almond extract and flour until dough comes together. Roll into 1 1/2 inch balls and placed on ungreased cookie sheet.

3) Use thumb to create a shallow hole in each ball. Fill with jam.

4) Bake for 14-18 minutes, or until lightly browned. Let cool on cookie sheet for 1 minute before transferring to cooling rack.

5) Mix together glaze ingredients until smooth. Drizzle lightly over warm cookies.

Brownie in a mug

www.spaceshipsandlaserbeams.com 

3 T flour

3 T cocoa powder

3 T brown sugar

1 pinch salt

½ an egg, beaten

¼ tsp vanilla

3 T milk

3 T vegetable oil

2 T chocolate chips

Stir together the dry ingredients in a 6 to 8-ounce microwave-safe mug.

In a separate bowl, use a fork or small whisk to thoroughly beat one egg. Add ½ of the beaten egg to the mug.

Add the vanilla, milk & vegetable oil to the mug and stir to make a batter. Mix in ½ of the chocolate chunks and sprinkle the other half over the top.

Microwave 1 ½ to 2 minutes. The mug cake is done when it no longer appears wet across the top of the mug cake.

Serve with a scoop of vanilla ice cream!

Yum!

*Double the recipe & cook in 2 mugs so you can use the whole egg.