Foundation lactation biscuits recipe
Lactation biscuits are super yummy and super popular! This recipe is one of the most popular in my postpartum recipe book. It’s simple yummy and you can use whatever flavours you want, or whatever ingredients you’ve got in the cupboard.
But I have to be honest with you here, they are only a temporary way to increase your milk supply. All galactagogues (foods that increase your milk supply) will work for about ten days, which gives you time to boost your oxytocin, and it is oxytocin that will increase your milk supply in the longer term. Without oxytocin, your milk will not let down, even if you have plenty of it.
Oats and linseed can help boost milk supply and palm sugar is rich in iron and other minerals.
These biscuits are rich and heavy so you may not have the appetite for them until later on – do wait until you are really hungry for something more substantial before devouring a batch of these biscuits. They contain spices to aid digestion, and can be enjoyed in moderation with a cup of chai or lactation tea that contains extra spices.
If your appetite and digestion are still finding their feet again after childbirth then stick with lactation tea, you can find my favourite lactation tea recipe here. http://www.newbornmothers.com/freeweeklypregnancypodcast/2012/9/27/make-your-own-lactation-tea-with-fenugreek.html
This recipes doubles easily and the biscuits keep well stored in an air-tight container for a week. Preparation time 15 minutes
Cooking time 10–15 minutes Serves 10–12
Ingredients
- 1 cup atta flour
- 1 cup rolled oats
- 1 cup of whatever flavour you want (almond meal, sunflower seeds, coconut)
- 1 tablespoon ground linseed
- 1 teaspoon of whatever spice flavour you would like (ginger, cinnamon, cardamom)
- 150 grams jaggery (or rapadura sugar)
- 150 grams butter
Directions
- Preheat oven to 180°C. Grease a small 22 x 29cm baking tray. You can double the recipe if your baking tray is full sized.
- Roughly chop jaggery and put into a small pan on a low heat with the butter and spices.
- Stir occasionally until butter and jaggery are both melted. You may need to mash lumps of jaggery with a fork.
- Mix all other ingredients in a large mixing bowl.
- Add the wet ingredients and stir well.
- Press into the baking tray with your wet hand till smooth and flat.
- Bake for 10–15 minutes.
- Shorter for chewier biscuits, longer for crunchier biscuits.
- Whilst still hot, cut into squares leaving in the baking tray.
- When cool remove and store in a biscuit tin for up to a week.
Recipe by Julia Jones, owner of Newborn Mothers.
