Hmm...maybe I'll go with butter, as it is so much more appetizing than
a plain old white chunk of fat.

Next batch I will reduce the sugar again and replace some of the fat
with bananas maybe, see what happens. I think I'll leave the fibre
alone - the ground flaxseed probably adds a good amount. Can flaxseed
be substituted for all flour in a recipe? Just curious.

Fibre content is important to me because I'm pregnant. You have no idea
how important fibre is until you're expecting a baby.

KD