Spicy and sweet melt in your mouth goodness! With a soft consistency, a touch of spice, and the maple pecan deliciousness, it is hard to stop at just one…or two. So what exactly is a lactation bite?
A lactation bite (or cookie) is a combination of nutrient rich ingredients and known galactagogues. Galacta who? That word sounds like a mouthful yet with a really simple definition; something that supports milk production.
As a breastfeeding mama, I like to incorporate food and herbs to help support my milk supply. When it comes to milk production, a lactation bite is not the one time answer but it can be a nutritious snack to help support low supply. A few examples of galactagogues are oats, flaxseeds, brewer’s yeast and fenugreek. Most lactation bites will include oats, flaxseed and brewer’s yeast. For these, I decided to omit brewer’s yeast due to my gut being sensitive to it.
These bites will not automatically make you lactate (and can be enjoyed by those who are not breastfeeding) but can help encourage breastfeeding while enjoying a tasteful treat. Breastfeeding mamas need approximately 450-500 extra calories per day and a lactation bite (or two) paired with tea is the perfect snack to healthfully help meet the caloric needs.
Give these lactation bites a try and let us know below how you enjoyed them!
Servings: approx 16-18
Ingredients:
1 c Oat Flour (gluten-free)
1 c Old Fashion Rolled Oats (gluten-free)
3/4 c Banana, mashed
2 Tbsp Coconut Oil
1/3 c Maple Syrup
2 Tbsp Ground Flaxseed, organic
1 Tbsp Pecan, finely chopped
1 Tsp Vanilla extract
1/2 Tsp Cinnamon
1/2 Tsp Cardamom
1/2 Tsp Baking Soda
1/2 Tsp Himalayan Salt
Opitional variations: Can add raisins, dried cranberries, chocolate chips and swap out pecans for any nut of your choice.
Instructions:
1. Preheat the oven to 350° and line a large baking sheet with parchment paper.
2. Place one cup oat flour in a large bowl.
3.Take one cup of rolled oats and place in a food processor. Pulse on low speed until the oats are in small pieces and place in the same large bowl.
4. Add all the remaining ingredients to the large bowl and stir until everything is well blended (I used a fork).
5.Use a tablespoon cookie scoop (or tablespoon) to scoop the batter onto the cookie sheet.
6.Bake for 18 to 20 minutes. They should be lightly golden brown with a soft texture.
7. Remove from baking sheet and place on cooling rack for approximately 10 min.
Storage:
Keep in an air tight container in the fridge for up to one week.
Enjoy!
Nourish your body, nourish your soul,
~Juliana Marie
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