When it comes to babies and breastfeeding, many of us have only ever known that a woman becomes pregnant, gives birth, and then a few days later her milk comes in. Simple yeah? Maybe not as simple for some of us. For those who have struggled to establish a milk supply and yet want to breastfeed, it’s tough going.
You may have heard about lactation biscuits and the wonderful outcomes for breastfeeding that these little gems can produce. The results are brought on by 3 main ingredients: brewer’s yeast, linseed meal, and rolled oats.
Below is a marvelous recipe that, despite the long list of ingredients, requires only a small amount of preparation, cooks very quickly (in fact is easy to burn them if you don’t watch them carefully), and the biscuits are absolutely scrumptious. These biscuits are packed with high-fibrous ingredients which fill you up nicely if you are a bit snackish throughout the day or even during those middle-of-the-night feeds.
We hope you enjoy this recipe as much as we do and, most importantly, we hope it produces great results for you.
3 cups rolled oats
1 cups unbleached organic all-purpose flour
5 tablespoons brewer’s yeast
3 tablespoons ground linseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter (about 180g) (available in-store only)
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar or rapadura sugar
1 large egg + 1 large egg yolk (available in-store only)
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
Feel free to add any of the following (or be creative with an ingredient of your choice):
- Milk chocolate chips
- White Chocolate Chips
- Unsweetened flaked coconut
- Chopped almonds
- 1 to 2 tablespoons of almond butter (available in-store only)
- Cranberry pieces
Preheat the oven the 180 C.
In a large bowl, whisk together the oats, flour, brewer’s yeast, linseed meal, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy.
Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
Add in the vanilla extract and beat until combined again.
Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
Stir in the chocolate chips (or other added ingredients) with a spatula until they are evenly dispersed.
Scoop the dough into 1 -inch rounds and place on a baking sheet about 1-2 inches apart. Bake for 10 to 14 minutes, or until you can see the underside of the biscuits turning golden. Let the biscuits cool completely before storing in a sealed container.
A few additional comments:
- You can easily freeze the biscuit dough. Simply scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. The frozen dough can be baked at the same temp – they may or may not need an extra minute or 2 in cooking time.
- You can use all butter if you don’t have/can’t find coconut oil. If you swap any butter amount for more coconut oil, the cookies will spread a bit more. If you decrease the fat (butter/oil) amount in total, these cookies will be drier. It is up to you!
- You can use 1/2 cup of whole wheat flour with similar results. Adding any more than 1/2 cup will result in the biscuits becoming drier and grittier.
- You can probably decrease the sugar by 1/4 cup without any issue.
- If you don’t mind a slightly more bitter taste, you can increase the brewer’s yeast amount by 1 to 2 tablespoons.