But when you’re looking after a baby, it can be hard to find the time (and willpower) to make sure you’re meeting your nutritional needs. So, if you’re looking for a quick and easy way to pack some goodness into your day, try our recipe for nourishing breastfeeding cookies.
If you’re breastfeeding, it’s important to make sure you’re getting plenty of energy for you and your bub.
Prep time
5m
Cook time
16m
Serves
20
Ingredients
12
A quick note on the ingredients:
- We recommend using an almond spread or peanut butter, as it must be smooth and runny.
- You can either use quick oats or rolled oats that have been roughly pulsed in a food processor.
- You can use spelt flour or almond meal in place of wholemeal flour for a gluten-free option.
Some notes on this recipe:
- Lactation and milk supply is a complex process involving many factors.
- Foods that can help to increase milk supply are called galactagogues.
- There is no good research demonstrating that any particular food or ingredient can improve milk supply. As there is insufficient evidence for their efficacy and safety, common breastfeeding ingredients such as Brewer’s yeast are omitted.
- People who breastfeed need energy from good-quality foods and ingredients, in a yummy, easy-to-eat (preferably with one hand) form (which is where these wholesome cookies are likely to be most helpful!).
- Nuts in a breastfeeding parent’s diet may actually be helpful for building a baby’s tolerance for when nuts (in a suitable form such as a paste) can be introduced at 6 months of age.
Ingredients
- 3 medium very ripe bananas
- 1/2 cup nut butter
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla paste or extract
- 2 cups of quick oats
- 1/2 cup wholemeal flour
- 1/4 cup LSA or ground flaxseeds
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of sea salt
- 1 cup of dark chocolate chips or 3/4 cup raisins or sultanas
Method
- Pre-heat oven to 180°C and line 2 or 3 large baking trays with baking paper.
- In a large bowl, mash the bananas with the back of a fork, then add the nut butter, maple syrup, egg and vanilla, and whisk together well.
- In another bowl, add the oats, flour, LSA, cinnamon, baking powder and salt.
- Add the wet ingredients to the dry and mix together well, but don’t overmix. Stir through the choc chips or raisins.
- Using a large spoon or ice cream scoop, place large scoops of mixture onto the lined baking tray. Push them down slightly with the back of a spoon. If you like, you may top each biscuit with a sprinkle of extra choc chips or flaked or crushed nuts.
- Bake for 15 minutes, or until the biscuits are golden around the edges.
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