With the increased nutritional demand on the body while breastfeeding it is handy to have nutrient dense snacks to help boost milk supply. In Chinese Medicine, breast milk is considered to come from the same reserve as your blood so it’s not uncommon for breastmilk supply to be low after significant blood loss or being anemic during your pregnancy. This is why eating nutrient dense, ‘blood building’ foods is so important during your post natal recovery and while breastfeeding. It is also a good idea to make these in the last couple of weeks of your pregnancy to munch on in preparation (just in moderation).
1 cup wholemeal spelt flour (use GF flour if celiac / gluten intolerant)
½ tsp of bicarb soda
½ butter (organic/grass fed)
¾ cup dark brown sugar
1 tbsp blackstrap molasses (optional – adds extra minerals)
2 heaped tsp of ground flaxseed meal (freshly ground preferred) – soaked to 4 tbsp of water (enough to soak into a thick paste)
1 tablespoon vanilla extract (optional)
1 teaspoon cinnamon (optional)
2 tablespoons brewers yeast* (*the key ingredient)
½ tsp of natural ground salt
1 ½ cups oats (organic, steel cut if possible)
1/2 cup of your favourite biscuit ingredients ie. choc chips, chopped dates or walnuts or dried cranberries
In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well.
In a separate small bowl, combine the flaxseed and water, let them 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.
Stir in the oats and your additional ingredients.
Using a dessert spoon, scoop the mixture into your hand and roll it into a ball.
Place the biscuits onto a baking paper lined baking tray. Flatten them a little with a fork or spatula. If you like a boobie appearance add extra ingredients on top to resemble a nipple 🙂
Bake the lactation cookies for around 12-15 minutes on 170C, depending on how well cooked or crunchy you like your biscuits. Makes about 15-20 cookies.