Homoeopath and doula, Dr Taryn Turner shares her lactation cookie recipe to help moms who worry about their breast milk supply and their baby’s nutritional needs.
1 cup self-raising wholemeal flour
½ tsp. baking powder
½ cup butter (or coconut oil)
½ to ¾ cup brown sugar (or sugar substitute)
2 tbsp. ground flaxseed
1 egg (or substitute for vegan option)
2 to 3 tbsp. water (according to taste)
2 tbsp. Brewer’s yeast (NOT baker’s yeast)
1½ cups oats (organic, steel-cut oats are best, but rolled oats are also fine)
Flavour options: 1 tbsp. vanilla extract & 1 tsp. cinnamon
OPTIONAL: ½ cup of your favourite biscuit ingredients
- Preheat the oven to 170 degrees Celsius.
- Cream the butter and sugar together in a large mixing bowl, 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.
- Stir the oats and your additional ingredients into the mix.
- Roll mixture into 14 to 16 balls. Place the balls onto a lightly greased, lined baking tray. Flatten them a little with your fingers or a spatula. If you like a soft centre, don’t flatten them too much.
- Bake for 10 to 12 minutes, depending on how crunchy you like your biscuits.
Notes: Oats stimulate the pituitary gland and Brewers yeast contains phytoestrogens, which helps to increase milk supply. You can substitute egg with some apple sauce or more ground flaxseed, and butter with coconut oil for egg- and dairy-free options. Coconut flour will help with a lower glycaemic index.
Recipe supplied by Dr Taryn Turner, Dr Mom’s Homoeopathics and Apothecary