If you’re a breastfeeding momma, then you’re going to be all about these gluten-free lactation bars.
They’re perfect for breakfast, as a snack or for dessert. And they have a dual purpose – they’ll boost your energy levels and hopefully also boost your milk supply.
MY LATEST VIDEOSThis recipe calls for gluten-free oats, so if you are sensitive to oats then maybe try my paleo lactation mithai instead.
So what’s in these bars? A bunch of wholesome ingredients including these three possible lactogenic ingredients: oats, flaxseed meal and Brewer’s yeast.
Also important: what’s NOT in these cookies. These cookies aren’t loaded with sugar or white flour. They’re sweetened with coconut sugar, dates and well, there is some sugar in the organic chocolate chips that I use, but you can leave those out if you must.
A lot of friends have asked me if it’s okay to eat these if they’re not pregnant/lactating. LOL. Don’t worry guys, you will not suddenly start producing milk just because you eat these bars.
The key to producing milk is to let your babe nurse often. These bars will hopefully help you boost your supply if you’re already nursing. Make sure you eat up so you can let down! (you probably only got that pun if you’re a breastfeeding mom. If not, trust me – my pun game is still strong).
Gluten-free Lactation Bars
Print Recipe
Pin RecipeIngredients
- ½ cup coconut sugar
- 1 tablespoon brewers yeast
- 1 tablespoon ground golden flaxseed meal
- ½ teaspoon baking soda
- 2 tablespoons coconut oil
- 1 egg
- ½ cup nut butter of choice (I used cashew)
- 1 ½ cups gluten-free rolled oats (I buy mine from Trader Joes)
- ½ cup dates, chopped
- ½ cup walnuts, chopped
- ¼ cup chocolate chips
- 1 tablespoon hemp seeds
Instructions
- Preheat oven to 350F.
- Combine the sugar, brewers yeast, flaxseed meal, baking soda in a large bowl and mix well.
- Add the nut butter, coconut oil and egg to the bowl. Using a hand mixer, beat until creamy.
- Fold in the oats, chocolate chips, dates, walnuts, and hemp seeds.
- Pour batter into a parchment-lined 8×8 pan.
- Bake for 20 minutes.
- Allow the pan to cool, then slice and serve.
Disclaimer: I’m not a scientist or a doctor, so I can’t give you any expert health or medical advice. I’m just a food blogger who likes to eat. The information on my blog should not be construed as professional medical advice. You assume full responsibility for how you choose to use this information. If you have any health concerns, contact your physician or another health care professional.
Hi, thank you for the recipe! I’ve been slowly compiling gluten free recipes! And these are lactation bars you say? Will be saving this as a future mommy! Thank you so much!
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Hope you love them! And congrats 🙂
Do you use a particular gluten free brand of Brewery Yeast? I am seeing mixed information on whether it is gluten free or not.
Hi Cara, yes if you click on the link in this recipe you can see the exact brand that I use – it says gluten-free on the can 🙂
Is there anything you can use instead of Brewery Yeast?
You can leave it out if you’d like 🙂
I just tried this yesterday (without the Brewer’s Yeast because I didn’t have it, and almond butter for the nut butter) and it was crazy good. My family devoured it even though it was supposed to be for me, the lactating mama. We will be cooking this up for our family and lunch boxes regularly.
I bought some Brewer’s yeast this morning and made another batch and it was fantastic too. Having made it both ways, I would say that if I’m omitting the yeast, I’ll experiment with dialing back the coconut sugar and/or dates because it’s a bit too sweet for my personal preference. But if using the yeast, which is bitter, the recipe is absolutely perfect as is.
Thanks for a super great recipe!
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Jennifer, that’s awesome!! I’m so happy to hear that 🙂 Thank you so much for letting me know how it turned out for you!
Haha, your pun game is right on!
Hahah thank you!!