Healthy Lactation Cookies – wheat, dairy and cane sugar free
I’ve tried them out myself and these Wheat Free Lactation Cookies really do work! So if you’re short on ideas on what to gift a friend who has had a new baby? Why not bake something not only tasty and nutritious, but something that will benefit and enhance her ability to nourish her newborn too?
What’s in them?
While oats and flaxseed are key supporters of milk-production, the super-duper star ingredient, which you can’t leave out (nor substitute for anything else), is: Brewers Yeast.
I used Thompsons Brewers Yeast (BY) tablets, (available from all good health food shops). I used 48 tablets (yes, 48!), grinding them down to a fine powder with a mortar and pestle. While 48 sounds like a lot of BY, the recipe yields 24 cookies – so it’s really only 2 tablets per biscuit.
The recommended daily intake (RDI) dose on the Thompsons label is: “ Adults – Take one to four tablets, three times daily (with food), or as professionally prescribed”. So as long as you only consume no more than a few cookies throughout the day, then you’re well within the RDI limit.
How they worked for me
I first made these biscuits a week ago, when my breasts were feeling empty, a.k.a. very soft. It really wasn’t that I was empty as my 3.5 week old newborn still had regular heavy wet nappies, it was rather that the engorgement I had experienced in the earlier weeks was waning. Always eager to experiment and try new things, I took the opportunity to make myself a batch, researching recipes here and there and adjusting to my liking – the results of which are below. I consumed several or more on the first day and then noticed that my milk supply had increased within 24 hours. Now I just keep a supply in a stylish big glass cookie jar on my kitchen bench and have one now and then with a cup of chai tea. If I’m going to have a biscuit, it might as well be doing something positive for baby and me!
PS. Rest assured that the volume of other ingredients, mask the brewers yeast flavour completely. I used figs and almonds, but I’ve listed lots of other ideas you can try too.
Prep time: 10 minutes
Cooking time: 15 minutes
- electric/hand beater
- motar and pestle
- 2 mixing bowls
- 2 x biscuit baking trays
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1 egg
- 3 tbsp water
- 1 cup wholemeal spelt flour
- 1 tsp bi-carb soda
- 2 tablespoons ground flaxseed, or LSA
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 48 Thomson Brewers Yeast tablets – ground to a powder in a mortar & pestle
- 1/4 teaspoon sea salt
- 1.5 cups rolled oats
- 1/4 cup dried figs, chopped**
- 1/4 cup slivered almonds**
**Other Flavour Options
In place of the dried figs and almonds, try:
- Dried apricots and chopped pecan nuts
- Shredded Coconut and chopped dates
- Dark choc chunks and orange zest
- Chopped macadamia nuts and white chocolate chips
- Chopped cashew nuts and goji berries
- Pistachio nuts and cranberries
- Preheat oven to 160 degrees Celsius.
- Line two biscuit baking trays with baking paper and set aside.
- In one mixing bowl, cream the coconut oil and sugar. Add the egg and water, then beat until combined.
- In the other mixing bowl, add all of the dry ingredients: spelt flour, bi-carb soda, flaxseed meal, vanilla, cinnamon, ground brewers yeast, oats, salt, figs and almonds. Mix until combined.
- Add the dry mixture to the wet egg mixture and combine until a dough is formed.
- Bake for 15 minutes until lightly golden.
- Cool completely on a wire rack before serving and storing.
Store in an airtight container in dry place.