In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.

In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Finally, stir in the oats and your additional ingredient.

Make the biscuits (I use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!

Try the original recipe first, but if you don’t notice much of an increase in supply, add more brewers yeast, and if you like, more flax seed meal too (don’t forget to increase the water to match).