milk boosting treats: dairy free oaty cookies and lemon truffles

Gosh, I had it easy with Ada, girl just fed and fed. Olive was a bit trickier. My milk supply was great, then average, then non existent at certain times of the day. I tried a couple of things to increase my milk production, lots of water, special tea but brewers yeast was the one that had the most effect. To give your milk supply a big boost in quality and quantity try making this milkshake found at breastmates.co.nz, a great website for breastfeeding support of all kinds. Clothes! Encouragement!

When I discovered Olive couldn't tolerate milk I found two other tasty ways to incorporate brewers yeast into my diet that wasn't sprinkled on soup or toast (not for me).

Lactation Cookies

A tasty little recipe that will help to improve the quality and supply of breast milk.  2-3 smallish ones a day will help balance out your supply but if you need to boost the supply eat more. The oats are a great mood stabiliser and I don't need to explain the necessity of chocolate. To make these dairy free use margarine and very dark chocolate chips.

·       1 cup butter

·       1 cup sugar

·       1 cup brown sugar

·       4 tablespoons water

·       2 tablespoons linseed (flaxseed) meal*

·       2 large eggs

·       1 teaspoon vanilla essence

·       2 cups flour

·       1 teaspoon baking soda

·       1 teaspoon salt

·       3 cups oats, thick cut if you can get them

·       1 cup chocolate chips (optional, add cranberries or almonds or similar if that suits you)

·       2 tablespoons of brewers yeast* (be generous)

Preheat oven at 180ºC

Mix together 2 tablespoons of linseed meal and water, set aside for 3-5 minutes

Cream margarine and sugar. Add eggs one at a time, mix well.

Stir linseed mixture and add with vanilla to the margarine mix. Beat until blended

Sift together dry ingredients, except oats and chips. Add to margarine mixture.

Stir in oats & chips

Scoop small balls onto baking sheet lined with baking paper.

Bake 8-12 minutes, until they are just browning and smell like cookies

NB: MUST BE BREWERS YEAST,  not bakers yeast, I bought some at the local health shop. This recipe makes 6 dozen small cookies so you can freeze the dough or bake the cookies and then freeze them. I think I did both!

Lemon and Coconut Truffles

These are adapted from the recipe found at a lovely local blog petite kitchen a great resource for dairy, gluten, refined sugar free recipes, if that is your bag baby! 

·       1 1/2 cups unsweetened desiccated coconut

·       1/4 cup for coating

·       1 cup ground almonds

·       1 tbsp brewers yeast

·       4 tbsp extra virgin coconut oil

·       4 tbsp honey

·       zest and juice of one lemon

·       1 tsp pure vanilla extract

·       a pinch of sea salt

In a food processor or bowl mix all of the ingredients until the mixture starts to mix together like a dough.

Use your hands to form small balls.

In a separate bowl, add the extra coconut. Roll the balls in the coconut until well coated then transfer to a plate. Place in the fridge for at least half an hour to set

NB: The truffles can be kept at room temperature but they are best kept in the fridge and will keep about 4 days.