LINK TO RECIPE:
In this episode of Abbey’s Kitchen, Abbey is sharing one of her biggest motherhood challenges: breastfeeding. Abbey has spent so many hours in the middle of the night googling how to increase her milk supply. Obviously, since Abbey is a science minded person, she had to do her research and she hasn’t found any really good strong research that any of these foods really help to increase your breast milk supply. Having said that, these foods are all super delicious and really good for us. As breastfeeding mammas, you need as much nutrition as you can get. On the plus side when you put these ingredients into a cookie they are so good you won’t even care what they’re for. Today Abbey is going to be making her favourite gluten free vegan lactation cookies that even the dads are going to want some.
Let’s do this!
3 cups gluten free rolled oats
1 1/2 cups gluten free all purpose flour
6 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
¼ tsp nutmeg
½ tsp ground ginger
1/4 teaspoon salt
1 cup vegan butter
1 1/2 cups light brown sugar
1/4 cup natural almond butter
2 flax eggs 2 tbsp ground flaxseed with 5 tbsp unsweetened vanilla almond milk
2 teaspoons vanilla extract
1 1/2 cups vegan dark chocolate cut into small bits
1/2 cup sliced almonds
1/4 cup candied ginger minced
Fleur de sel for garnish
1. Preheat the oven the 350 degrees F and line three baking sheets with parchment paper or a silpat.
2. Prepare the flax eggs by combining 2 tbsp of flaxseed with 5 tbsp unsweetened vanilla almond milk. Refrigerate for 10-15 minutes until it looks thick and gloopy.
3. In a large bowl, mix together the oats, gluten free flour, brewer’s yeast, flaxseed, baking powder, soda, cinnamon, nutmeg, ginger and salt.
4. In another bowl (or your stand mixer), beat the vegan butter until softened. Add in the sugar and beat until it looks smooth and fluffy. Add in the almond butter, flax eggs, and vanilla and beat until mixed.
5. Stir the wet ingredients into the dry and then fold in the chocolate, almonds and ginger.
6. Roll into balls about 1 1/2 inch in diameter and place on the baking sheet with about 2 inches between them (12 per baking sheet).
7. Sprinkle generously with fleur de sel and bake for 20 minutes until the bottoms and sides turn golden brown. Allow to cool for at least 5 minutes before picking up. Store in an air tight container for up to 5 days, or in the freezer for 6 months.
Abbey hopes you enjoy these lactation cookies and that your boobs are extra full together. And even if they don’t do anything for your breast milk supply they’re delicious and that is reason enough to indulge.
For more tips on staying healthy, recipes, dieting and information fit for consumption by foodies everywhere stop by Abbey’s blog.