Thursday, July 23, 2015

Lactation Cookie Recipe

·         1 tablespoons fenugreek to make 4 T brewed fenugreek tea
·         2 tablespoons flaxseed meal
·         1 cup Kelapo Coconut Oil, melted
·         3/4 cup raw honey
·         2 eggs
·         3 teaspoons vanilla
·         3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these)
·         1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour
·         4 tablespoons nutritional yeast
·         2 teaspoons aluminum free baking powder
·         1 teaspoon sea salt
·         3 1/2 cups gluten free oats
·         1/2 - 3/4 cup raisins or dried cranberries (optional)
·         1/2 – 3/4 cup chocolate chips (optional)

Directions 
1.      Preheat oven to 325 degrees
2.      Brew fenugreek in 8 ounces of hot water until grains are soft.
3.      Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!
4.      Beat coconut oil and honey.
5.      Add eggs and vanilla and mix well.
6.      Fold in the peanut butter/nut or seed butter until well combined.
7.      Add flaxseed mix and fenugreek grains and mix well.
8.      Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*
9.      Mix in oats until well combined.
10.    If using raisins or cranberries and/or chocolate chips, slowly fold these in.
11.    Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.
12.    Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.
13.    Let cool on cookie sheet for a few minutes and transfer to a cooling rack.

Source: http://www.mnn.com/family/babies-pregnancy/blogs/chocolate-chip-gluten-free-lactation-cookies

For more great foods to increase milk supply CLICK HERE!!


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