Today’s theme in the Keep Britain Breastfeeding week is ‘funny breastfeeding stories and positive nursing in public experiences’. I’m not sure if I have any funny stories relating to feeding Betsy – unless you count the many times I’ve squirted her (and the cat) in the face with a spray of milk, crikey Moses that stuff is at high pressure in the early days! – and I don’t really have any positive public nursing stories either (and neither do I have any negative stories either), everything has just been… normal. Which is what it should be, shouldn’t it?
Whenever I think back to feeding in the early days, I always associate cake with it. If I was at home stuck on the sofa with a growth spurting baby, there was cake near me. If I was out meeting other mums, it was usually in a coffee shop with a massive slice of whatever was going on the table.
Actually, even now there’s still quite a bit of cake to be had.
Sometimes I’d go crazy and have a biscuit instead. Wild times indeed!
The thing is when you’re nursing you need a lot of extra calories. Cake although nice is probably not the best way to have them, you need something a bit healthier, which is why these lactation cookies are perfect. They contain oats which are full of healthy calories and fibre, flaxseed that is loaded with omega-3 and brewers yeast which is full of B vitamins.
They also contain chocolate, which is always good.
To make you need:
- 2 Tablespoons flax seed meal
- 4 Tablespoons water
- 1 cup butter, soften to room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 cups plain flour
- 3-4 Tablespoons brewer’s yeast
- 1 teaspoon bicarb of soda
- 1 teaspoon salt
- 3 cups rolled oats
- 1 cup chopped plain chocolate/nuts/dried fruit (the choice is yours!)
First off, add your flax to the water and set aside. Then, cream your butter and sugar together.
Add the eggs one at a time and beat well. Then add the flax/water mixture and the vanilla.
In a separate bowl, sieve together the flour, brewers yeast, bicarb and salt and add to the rest of the mix.
Then stir in your oats and chocolate/nuts/whatever mix
It’s a pretty dry mix so it’s a bit of a slog to mix in all the oats, but it mixes eventually.
Using a scoop (or your hands, I found an ice cream scoop to be easier), dollop your cookie mix onto a baking tray and then bake for around 10 minutes at 175°C.
Ta da! All done. They’re really tasty, but a little on the dry side, I think I might add a little bit of apple purée next time just to moisten them up a bit, but they do go very nicely with a big mug of tea. They freeze terribly well too, and if you freeze them in dollops you can then bake what you need when you need it.
As this post is part of the Keep Britain Breastfeeding scavenger hunt, have a visit at these lovely blogs:
And if you fancy some more sugar, have a look at Fudgulous, their fudge looks divine.
Oh! And to enter the prize draw to win lots of lovely things, click here!