I have about 4-6 weeks before Baby No 2 (nicknamed Chipolata) makes his grand appearance into the world. Whenever I get some quiet head space I tick off a mental check list so that by the time he arrives I might have all the stuff I need for a newborn. This is of course, in stark contrast to my first child, where I was probably all prepared at week 20. Amazing how things change for subsequent births – most of the time I have to really stop and think ‘how many weeks am I?’, whereas with Sausage I could have told you to the day how far along I was.
I am trying to prepare my body for labour by taking raspberry leaf tea, and today I made a HUGE batch of lactation cookies, which seem to be all the rage at the moment. My midwife recommended I give them a go as she has seen them really help boost milk supply in her clients. Apparently the combination of oats, linseed and brewer’s yeast is what does it.
I was unable to exclusively breastfeed Sausage which was a source of great anguish for me at the time, so I am keen to give anything a go that might maximise my chances this time around. Sausage had a tongue-tie and couldn’t suck properly (she could only be described as a rather dainty drinker). Despite have the tie snipped, she didn’t learn to suck hard enough, therefore I didn’t produce enough milk. Medication to boost my supply gave me a perpetual headache, and I eventually had to give up and mix-feed her.
I have my fingers crossed that this time around will be different, but even if it’s not, hopefully the lactation cookies will get my milk supply good and ready for whatever comes our way.
This recipe is not sugar-free (I find in those newborn weeks I really need the energy from sugar), although I will be experimenting to create a sugar-free version in the future so stay tuned.
LACTATION COOKIES (makes 60+)
* 1 cup butter
* 1 cup caster 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 or more chocolate chips
* 2 tablespoons of brewers yeast* (be generous) * You MUST use Brewer’s yeast, not savoury yeast.
Preheat oven at180C/375F. Mix together the linseed meal and water, and set aside for 3-5 minutes.
Cream butter 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 butter mixture. Stir in oats & chips.
Scoop onto baking sheet lined with baking paper.
Bake 8-12 minutes, depending on size of cookies.
The recipe can be adapted to include any treats you like: dried fruit, nuts etc. As the recipe makes a big batch, I recommend freezing the dough into several portions so you can defrost as needed.