New year, same pandemic. Can you believe it? None of us ever imagined it would go on this long. None of us expected to be wearing masks to every outing and having drive by parties/events. Between the loss of jobs and social isolation, we have had a pretty rough year.
But the one good thing to come out of 2020 was - drumroll please ...... babies. Lots and lots of babies. Not sure if it had anything to do with us being home all day, but 2020 was definitely the year of pregnancy & birth announcements.
So to follow up from my quarantine banana bread from 9 months ago, I bring you- lactation brownies.
I may or may not have been one of those people with a birth announcement in 2020. And I may or may not have purchased lactation brownies, took one look at the ingredients, and thought to myself why all the galactogogues were way down at the end of the list. I mean, I could have been eating cosmic brownies if we're being honest. No benefit whatsoever!
So I took it upon myself to to create a lactation brownie that lives up to its name and is packed with all the goods that our milk supply needs. The main ones- oat flour, flaxseeds, and brewer's yeast. Plus, I threw in some coconut oil which is high in essential fatty acids, helping you produce fattier, more nutritious breast milk.
Another great thing about these brownies is they are dairy and gluten-free, so it works out perfectly for those breastfeeding moms who may be required to eliminate those from their diet.
Holy grail of lactation brownies- these are IT. So rich and so fudgy that my husband thought these were from a box mix! I didn't have a chance to freeze these since I demolished the entire pan in one sitting but I imagine they freeze well too. Make some for yourself or drop some off for a new mama, she will be forever grateful!
Lactation Brownies
Yield: 16 squaresIngredients:
3 tablespoons ground flaxseed + 1/2 cup water3/4 cup oat flour1/4 cup cocoa powder2 tablespoons brewer's yeast1/2 teaspoon salt6 ounces dark chocolate chunks, melted (dairy-free to make these vegan)1/2 cup coconut oil, melted3/4 cup granulated sugar1 teaspoon vanilla extractDirections:
Preheat oven to 350 degrees F. Line an 8x8 glass baking pan with parchment paper, leaving an overhang on opposite sides.Stir together ground flaxseed and water and let stand for 5 minutes to thicken.In a small bowl, whisk together dry ingredients and set them aside. In a medium-sized bowl, using an electric hand mixer, beat together melted coconut oil and granulated sugar. Beat in melted chocolate. Pour in flax egg mixture and vanilla extract and beat for an additional minute.Add in dry ingredients and use a spoon to gently stir them in, just until no streaks of flour remain.Pour batter into prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool to room temperature before cutting.
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