If you’re a breastfeeding momma, then you’re going to be all about these gluten-free lactation bars.
These gluten-free lactation bars are 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.
This 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).
Ingredients
- 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 or really any kind of medical professional 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.
Anonymous says
DELICIOUS! Have made multiple times!!!
Used vegetable oil instead of coconut oil.
Ashley - My Heart Beets says
So glad to hear that! Thanks for letting me know how much you like this! 🙂