Another GREAT option for incorporating Brewer's Yeast into your diet if you are a nursing mama. These bars are packed full of incredible nutrition and they are delicious.
Ingredients
2 tablespoons ground flax seed
4 tablespoons water
1 cup unsalted butter, softened
1 cup sugar
⅓ cup light brown sugar
2 eggs
⅓ cup molasses
1 teaspoon vanilla
2¼ cups whole wheat flour
¼ cup almond flour/meal
¼ cup hemp hearts (hulled)
4 tablespoons brewer's yeast
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups old fashioned oats
1 cup dark chocolate chips
1 cup raisins
Instructions
Preheat the oven to 350F.
Combine the flax seeds and water in a small bowl and set aside.
Cream the butter and sugars together. Beat until fluffy.
Add the soaked flax seeds, eggs, molasses, and vanilla and mix until well blended.
Whisk together the whole wheat flour, almond flour, hemp hearts, brewer's yeast, salt, baking soda, and cinnamon.
Add the dry ingredients in two parts while mixing continuously on a slow speed. Mix until just combined.
Add the oats, chocolate chips and raisins in on a slow speed. Mix until just combined.
Line a 10" x 15" inch (4 quart) or a 9" x 13" baking dish with parchment paper. Drop the cookie dough into the dish and do your best to spread it evenly across the dish - touch each side and corner. It doesn't have to be completely even. It's OK if it is a bit lumpy.
Bake the bars for about 30 minutes (the 9" x 13" pan may take about 10 minutes more to bake) or until the bottom of the bars are a deep golden brown and the middle of the pan appears to be thoroughly baked. Rotate the pan about halfway through cooking.
Remove the dish from the oven and allow the bars to cool for one hour before slicing them into bars. Fully cooled bars can be frozen for up to three months in airtight packaging.
Recipe by Growing Weisser at https://www.growingweisser.com/oatmeal-lactation-bars