I’ve mentioned how Isaac and I have had a rough start with breastfeeding. In actuality, it’s still not ideal – I have to use a supplemental nursing system and pump multiple times on top of nursing in order to keep the supply I do have, which is tons of extra work – but I feel grateful that I’m able to give Isaac the best start possible and give him all the breast milk I possibly can while I have it.
Back in the first weeks post-partum when I was trying everything to up my supply [I still am], I came across quite a few recipes for Lactation Cookies – essentially cookies packed with galactagogues which are meant to increase milk supply. But they were all packed with sugar and wheat, which wreak havoc on my system. Since the process has been tough emotionally, the last thing I need is to have certain foods make me physically feel crappy on top of it all. So I worked off of this recipe [which includes lots of really great info] to create my own, which has much less sugar [the chocolate chips have enough sugar to make them delicious!] and no wheat. I wasn’t sure how they’d turn out, but I’m happy to report that they are amazing!
As far as helping with supply, I’m not positive whether they help a lot or not, but they definitely make me happy, and a happy Mama is a step in the right direction if you ask me.
Gluten-Free Lactation Cookies
- 1 c flax meal [I ground mine from whole seeds]
- 1/4 c water
- 1/2 c butter – softened
- 1/2 c unsweetened applesauce
- 3 eggs
- 1 tsp vanilla
- 1.5 c almond milk
- 3 c gluten-free oats
- 1 c blanched almond flour
- 1/2 c coconut flour
- 1/4 c brewer’s yeast
- 1 tsp baking soda
- 1/2 tsp sea salt – finely ground
- 3/4 c walnuts – chopped
- 1.5 c gluten-free chocolate chips and/or 1.5 c raisins and/or 1/4 c moringa powder [cookies in the photo just have chocolate chips]
- 1/4 c maple syrup
Preheat oven to 350 degrees and grease or line baking sheets with parchment paper.
In a large bowl, blend together flaxseed with all wet ingredients [I found that using an immersion blender works best].
Stir all dry ingredients together in another bowl.
Fold in the chocolate chips, moringa and/or raisins and maple syrup last.
Scoop dough onto baking sheets [I used a mini ice cream scooper] and flatten lightly.
Bake for 15 to 17 minutes, or until golden-brown.
This recipe makes a few dozen cookies, which is nice considering it’s tough to get in the kitchen when you’ve got a newborn. They’re definitely best straight out of the oven, but you can freeze a couple dozen and keep the rest either in the fridge or on the countertop. It took me a while, but it feels great to be back in the kitchen. It’s totally meditative and relaxing for me. I hope to have a few more recipes soon!
Have a great Thursday!
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