So something a bit different today but something most breastfeeding mummy’s go through. Loosing milk supply 😢😢😢. I had a real problem when Charley was first born and this recipe was suggested to me to try from http://www.bellybelly.com.au/breastfeeding. It was very successful for me so if you too need any help with boosting your supply why not give it a go? All the ingredients can be found at Holland & Barrett . * Disclaimer * I’m not a breastfeeding specialist and am only speaking from my personal experience. If they don’t work or you end up with J Cup squirting boobies you can’t blame me 😊
Prep time: approx. 15 minutes Oven temp: preheat to 170C or 338F Makes approx. 14-16 cookies, using a dessert spoon per cookie Ingredients :
1 cup self raising wholemeal flour (if you have plain flour, add 1/2 teaspoon baking powder)
1/2 cup butter (for a healthier option, use organic, virgin coconut oil instead – it’s super good for you!)
3/4 cup brown sugar (if you want to reduce sugar, you could try just 1/2 cup)
2 tablespoons flaxseed meal
2-3 tablespoons of water (depends on how moist you prefer the cookies to be)
1 tablespoon vanilla extract (optional, for flavour)
1 teaspoon cinnamon (optional, for flavour)
Method – In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well. In a separate 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. Finally, stir in the oats and your additional ingredients. Make the biscuits (I use a dessert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squash them down too much. If you like you can just make them into balls – I do this and I love the soft centre!
Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.