These biscuits are great for increasing your milk supply. The secret ingredient is brewers yeast. Don’t be tempted to replace it with bakers yeast – or any other sort of yeast – as they won’t work as well.
You will need:
1 Cup self raising wholemeal flour (if you have plain flour or coconut flour add half a teaspoon of baking powder)
.5 cup low fat butter (for a healthier option, use organic virgin coconut oil instead (which is super good for you)
.75 cup of brown sugar or coconut sugar (if wanting to reduce sugar, you could try just half a cup)
2 tablespoons flaxseed meal (can be found at any local health food store)
2-3 tablespoons of water (depends on if you prefer moister bickies)
1 tablespoon vanilla (optional, for flavour)
1 teaspoon cinnamon (optional, for flavour)
1-2 tablespoons brewers yeast
.5 teaspoon salt (use Himalayan salt if possible)
1.5 cups oats (get the thicker cut oats if you can)
OPTIONAL – half a cup of your favourite biscuit ingredients – sultanas, currants, pepitas, chopped dates etc.
- In a large mixing bowl, cream the butter or coconut oil 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 optional ingredients) and mix well again.
- Finally, stir in the oats and your optional ingredients.
- Make the biscuits (I use a dessert spoon as a rough 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 squash too much. If you like you can just make them into balls – I do this and love the soft centre!
- Bake for around 10-12 minutes depending on how well cooked/crunchy you like your biscuits – I prefer them a little soft and lightly cooked.