Tag: flaxseed

Sapna1 Comment

Best Ever Oatmeal Lactation Cookies

Yup.  There’s such a thing!  And boy was I ever so happy to eat this one!  With my first child, I really struggled to nurse her after the first few months.  I didn’t know about these delicious cookies at that point but I wish I had.

When I was pregnant with my second child, I did plenty of research because I wanted to nurse her as well but I didn’t want to struggle.  But the better benefit of these cookies…. you’re always hungry when you are nursing and this was one of the few excuses left for me to eat cookies every day!

I’m not sure who’s recipe I used the first time around as I found it when I was at the hospital and honestly, I don’t remember much from those first few days.  I gave the recipe to my sister-in-law Shivani and she was sweet enough to whip up batches for me until I was able to do so myself.  Well, now it’s my turn to do the same for her!

If you’ve been following my blog, you’ll know that she just had the most adorable baby boy and I’m over the moon about being his aunt!

Anyways, over time, I changed the recipe a little to suit my tastes and needs but these delicious lactation cookies still provide the nutrients you need to help feed your little one!

Not sure how it works?  Take a look:

  • BREWER’S YEAST – this is considered to be a galactagogue but there are still studies going on to understand the full effects.
  • OATS – this is considered one of the best foods to eat for breastfeeding mothers.  They are also a great source of fiber, iron, magnesium, and zinc so you can’t really go wrong with this ingredient.
  • FLAXSEEDS  – these have phytoestrogens that help influence breastmilk production.  Added benefits include a boost of energy, positive effect on your mood, and help in getting rid of the baby blues.

If you are nursing or know someone who is nursing, these are one the of the most helpful foods the new mom can have.

If you bake them, store them at room temperature for up to 7 days in an airtight container.  You can also freeze the dough for up to 2 months.

If you’re making these as a gift for a new Momma, I usually like to bake a dozen to start her off and give her the dough so she can make the cookies as she wants them.  I personally would freeze or refrigerate the dough and make a few each day in my little toaster oven so I could have fresh cookies out of the oven!   So divine I tell you!

From my kitchen to yours, I hope these Lactation Cookies help you as much as they helped me!

Best Ever Oatmeal Lactation Cookies

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Sapna
January 27, 2021
by Sapna
Category Dessert
Persons
24
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes

Ingredients

  • 3 c old fashioned oats
  • 1 1/2 c whole wheat flour
  • 1/3 c + 1 Tbsp Brewer's Yeast
  • 1/4 c ground flaxseed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 c unsalted butter
  • 1/4 c Olive Oil
  • 1 c brown sugar
  • 1/4 c white sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/2 c chocolate chips

Instructions

  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with a silicone mat or parchment paper
  3. In a large mixing bowl, cream together butter, brown sugar, and white sugar.
  4. Add in the egg and whisk well to combine.
  5. Add in the oil and vanilla extract and continue to whisk.
  6. Add in the baking soda and baking powder and whisk to completely incorporate.
  7. Add in the salt and cinnamon and continue to mix.
  8. Now add in the flaxseed and brewer's yeast and whisk really well to combine.
  9. Finally add in the oats and flour and mix well.
  10. Fold in the chocolate chips.
  11. Scoop with a spoon or scooper onto baking sheet and bake for 10-12 minutes.

Notes

** The order in which I added my ingredients is non-conventional from normal baking practices.  I realize this.  But it works.  The cookies turn out softer and with a better texture for me when I use this method.  If you don't feel comfortable, definitely stick to the traditional method of mixing wet and dry ingredients separately before combining them.  

**If you are baking these from the freezer, you may need to add a couple more minutes to the baking time.  


Tags

Brewer's Yeast,
flaxseed,
Lactation Cookies,
Nursing,
Oats
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Sapna2 Comments

Apple Pie Oatmeal Yum

I really had to find a way to sell eating oatmeal to my kids.  We went through a phase where they loved oatmeal then, for the past 6 months, just the name would send them running in fear as if I was punishing them.

So, what does any desperate mother do?  Change the name, feed the same food, and take the win.  Seriously, I love this game where they think they won, and I know I definitely did!
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When I first started making steel cut oats, it was a dump and turn on the machine type deal.  You can absolutely still do that with this recipe instead of roasting the oats.  I just love to do that because it gives it a little more of a nutty flavor and aroma.  We are all busy these days and need more time so if you don’t have enough to roast the oats, don’t worry – the oatmeal will still taste just as great.  (Side note, I do not roast the oats in the slow cooker as it takes forever to heat up – at least for me – and I don’t have the patience for that).

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I love this recipe because it is so easy to make and you can batch cook it so it lasts you for a few days.  Let’s face it, life is crazy for a lot of us, between working from home, homeschooling children and just trying to keep sane.  My favorite method of cooking this recipe is either in a slow cooker or an instant pot as you don’t have to spend so much time watching over it.  It is therapeutic to just stand over the stove and stir it until it cooks (as I practice to zone out the kids bickering who will get a certain spoon or sit in a specific spot).
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I’ve made it all three ways so I know it turns out delicious regardless of your method of cooking.  The ratios below are for 4-6 servings.  You can double or triple the amount without any change in flavor and store it in the fridge for 2-3 days.  Just add a little milk or water when you are reheating it to loosen it up a bit.
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From my kitchen to yours, I hope you and your family enjoy this apple pie oatmeal!

Ingredients:
2 apples, peeled, cored and diced (reserve ½ apple, chopped for topping)
2 c almond milk
1 c water
1 c steel cut oats
2 Tbsp Brown Sugar
2 tsp cinnamon powder
2 Tbsp ground flaxseed
1 Tbsp EVOO or Avo Oil
¼ tsp salt
¼ c chopped walnuts

Directions:
For Instant Pot:
Set to sauté mode and heat up oil.  Add the oats and roast for 3-5 minutes.  Add in the apples and mix for 1 minute.  Add in the remaining ingredients and cover instant pot with vent in sealing position.  Change setting to pressure cook or manual and set time for 5 minutes.  When the instant pot beeps, do a 20 minute NPR (natural pressure release).  Release the steam left in the vent and open up the instant pot.  Add remaining apples and walnuts for topping and enjoy hot!

For Slow Cooker:
Spray the inside of your slow cooker with a little cooking spray to prevent burning and sticking.
Mix all ingredients and cover overnight.  Set a delay start for 4 hours with a cooking time for 4 hours on high heat.  Remove cover and stir to combine evenly.  Serve hot with toppings and enjoy!

For Stovetop:
Heat a large saucepan over medium heat and add in the oil.  Add the oats and roast for 3-5 minutes.  Add in the apples and mix for 1 minute.Add in the remaining ingredients and stir continuously for the first 3-5 minutes until the oats start thickening.  Cook for 35 minutes, stirring frequently.  As they start to become creamy and thick, you may want to lower the heat.  Once they are cooked, remove from heat and let them rest for about 5 minutes.  Serve hot with toppings and enjoy!

Sapna5 Comments

Berry Bake Yum

Times are trying right now as we adjust to working from home, homeschooling and entertaining children at home and just keeping a normal routine for a minimum of the next month as we battle COVID-19.  The first couple of days at home, my children thought we were on vacation…… well, it kind of is I suppose.  In our household, that also means waking up earlier, knowing the children don’t have to pretend they’re sleeping to avoid going to school (they’re starting early!), and also, wanting to eat whatever they want whenever they want.
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I decided I needed to get an upper hand in this mess and started a frenzy of organizing my pantry and creating my menu.
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Over the years, I’ve learned that my munchkins are creatures of habit and though they would prefer to eschew breakfast in lieu of playing and running around or snacking all day, their bodies tell me different when we go through a tantrum.  This berry bake is loaded with fiber, protein, vitamins, and great flavor, it’s a win-win.
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I put this recipe of a bake together because it can loosely be termed as a breakfast bar and it’s a dump and bake deal.  It’s also really easy because you make a generous amount and refrigerate the rest up to a week and pull them out throughout the week without putting in much effort.  The best part is most of these items may already be in your pantry.
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Completely vegetarian and easily modified to be a vegan recipe if you replace the butter with vegan butter.  You can also substitute frozen berries instead of fresh or any other fruit you have on hand without compromising the integrity of the bars.  Try it out and tell me how you like it.
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From my kitchen to yours, I hope you enjoy!  Be safe, Be healthy!

Ingredients:
1 c almond milk
1 ripe banana, mashed
1 ½ Tbsp butter, melted
1 ½ c Old Fashioned Oats
½ tsp cinnamon powder
1 Tbsp Flaxseed
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 c mixed berries

Directions:
1. Preheat oven to 350ºF
2. Spray a 10×7 cake pan with nonstick cooking spray
3. Mix all the ingredients and transfer to the pan
4. Bake for 25 minutes, a few minutes longer if you prefer a crunchier bar
5. Cool for 5 minutes and cut into 1″x2″ bars
6. Wrap leftover bars individually in saran wrap and refrigerate up to 1 week.

Enjoy!