Boobie Biscuits

Aka: Lactation cookies

This one is for Mummies today. Mummies breast feeding or expressing. 12 months ago, I would never have thought I would be googling the words lactation and cookies together.

I’m not sure who came up with this idea, but I suspect it could have been a postnatal, sleep deprived Mummy who needed something sweet, appetising and delicious to go with her afternoon cup of tea. I don’t believe eating a bowl of oats, brewers yeast and flaxseed (the key ingredients) would have the same effect or taste quite as good on their own, as they do in combination with some added goodies to make these tasty treats. What’s more, you can eat them and pretend you have to because they have the added benefit of increasing your milk supply for bubs.

So, I figured that if I am to continue expressing until little Lily can feed herself, then I’m going to have something tasty to help me through it…because that pump…words cannot describe how monotonous, tedious, repeated, and never ending that sound is!

After a few friends and hospital nurses (not the scary lactation one…) had mentioned and recommended the above biscuits, I decided to ask my Mum to make some for me, and try them for myself. My supply has been plateauing of late, could be stress, tiredness…who knows, but a great reason to try some boobie biscuits! Who knows they may even up my supply to help me keep with Lily’s increased feeds; the little rascal.

The verdict: This recipe is from bellybelly and totally delicious, regardless of whether or you not you are feeding. Mr T has tried them and he isn’t leaking…yet! They are a tasty treat. This is the link below.

http://www.bellybelly.com.au/breastfeeding/lactation-cookies/

There are some fairly wacky testimonials…but if you can get past those, the recipe is delish!

Prep time: approx. 15 minutes

Oven temp: Preheat to 170C or 338F

Makes approx: 14-16 cookies using a tablespoon (double recipe for more)

Ingredients:

• 1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
• 1/2 cup butter (for a healthier option, use organic, virgin coconut oil instead)
• 3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup)
• 2 tablespoons flaxseed meal
• 1 egg
• 2-3 tablespoons of water (depends if you prefer moister cookies)
• 1 tablespoon vanilla (optional, for flavour)
•  1 teaspoon cinnamon (optional, for flavour) 1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast).
• 1/2 teaspoon salt (use himalayan salt if possible)
• 1 & 1/2 cups oats
• OPTIONAL: 1/2 cup of your fave biscuit ingredients (My Mum added white choc chips and cranberries)

Method:

1. In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well. 
2. In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
3. Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
4. Finally, stir in the oats and your additional ingredient.
5. Make the biscuits and place them onto a lightly greased or lined baking tray.
6. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much.

Yum!