Breast-feeding has always been something I wanted to do and often dreamed of during my pregnancies. Unfortunately, I was not able to with Olivia. She was a Micro preemie who struggled to have the endurance to eat. She could barely handle eating from a bottle let a lone my boob that was bigger than her entire body - no lie! I didn't let that stop me because I was determined to give Liv my breast milk– which consisted of me pumping 8-10 times a day for almost 5 months. It was literally a couple weeks before she was set to be discharged when I started drying up, and I was absolutely devastated. No matter what, I couldn't replenish my supply. The amount of stress I was in those last 2-3 weeks before she came home was insane, and my liquid gold was affected because of it. When I found out I was pregnant with Greyson, I knew instantly that I was going to breastfeed him, God willing of course. Days before I was set to have my csection, I started pumping just to get things going. Since my delivery wouldn't be natural, it would take my body a few days to signal the milk to come in. Luckily, the milk came fast and he latched on immediately. It was a little difficult in the beginning as my recovery was terrible but I managed to push through during those tough times where I wanted to give up. No one really talks about how hard it is to breastfeed do they? I mean its beautiful and special but so hard. Thanks to my amazing sister in-law Jessica, who cheered me on during those difficult days, here I am 4 1/2 months breastfeeding Greyson.
I noticed maybe about a week ago that my supply had started to diminish. I mean I was never the one who has a ton of milk, but it has always been enough to accommodate his feeding needs. When I went to pump one day just to check how much I was getting, I almost cried. I started to panic as the thought of not being able to nurse him was so sad to me. Let me be very honest, I have went back and forth about breastfeeding Greyson and for how long for the entire time. I love it, but it has been very challenging for me. For one, he's lactose intolerant and colicky which makes eating a pain in the ass. Then there's the whole coffee situation. If you know me, you know I love coffee–it's my lifeline. Lets not forget the demands of nursing a baby who not only eats every 1 1/2 hours, but nurses to soothe which feels like you're a 24/7 buffet and makes working damn near impossible. You catch my dilemma?
Well that all went right out the window the moment I thought I wouldn't be able to. I was so emotional about it that I realized I was not ready to stop, no matter how hard it was at times. Being so, I decided to do whatever it took in order to increase my supply and these cookies were a huge part of it. That and water. and LOTS of it. Honestly the combination of the two helped so much that I felt the difference almost immediately.
There are many versions out there! I found this one and tailored it to my liking–which is ALMONDS!!
1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
1/2 cup butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!)
3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup)
1 & 1/2 cups oats (get the thicker cut oats if you can)
1 cup of sliced almonds (more or less per your liking)
Lactation Cookies Recipe – Method
In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
Finally, stir in the oats and your additional ingredient.
Make the cookies (I use a tablespoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!
Bake at 350 degrees for around 10-12 minutes depending on how well cooked/crunchy you like your cookies – I prefer them a little soft and lightly cooked.
This recipe is a good base and you can add a variety of your favorite dried fruits, nuts or seeds...dare I even say chocolate!? I skipped the chocolate to keep the sugar as low as possible. I eat about 2-3 a day and increased the yeast and flaxseed on my second batch for even better potency. Also, they say eating it raw is also more potent!! I take a nibble here and there while making it but prefer it baked.
I hope this helps you as much as it did for me! xx- Tiffany
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