Type what you have

Ingredients

• ✓ brewers yeast
• ✓ brewers yeast
• water
• water
• white sugar
• ground ginger
• water
• lemon
• white sugar
• white sugar
• water
• ginger

Instructions

1. 1 Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
2. 2 "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
3. 3 Strain the bug through muslin cloth, pouring the liquid into a separate large container.
4. 4 Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
5. 5 Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

By Sherylnkent

Ingredients

• ✓ brewers yeast
• cooking spray
• beef bouillon
• water
• whole wheat flour
• cornmeal
• garlic powder
• egg yolk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Dissolve beef bouillon cubes in boiling water and set aside.
3. 3 In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
4. 4 Bake in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

By MOMDAUGHTERCOOKS

Ingredients

• ✓ brewers yeast
• flaxseed meal
• water
• butter
• sugar
• brown sugar
• coconut oil
• egg
• vanilla extract
• salt
• baking soda
• all-purpose flour
• steel-cut oat
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones