World Breastfeeding Week

As Salam Alikum Readers

August 1st through 7th is world breastfeeding week

Some ways to support a breastfeeding mother are don’t stare or ask her to cover up its rude and some babies don’t like their heads covered think of it this way would you like to eat your meals with a blanket over your head ? No it’s hot and not very comfortable.

Offer the mother a comfortable chair and water as well as snacks breastfeeding makes a woman hungry and thirsty .

Advertisements

Oatmeal Chocolate Cookies For Breastfeeding Mom’s

3 cups old-fashioned rolled oats

1 1/2 cups unbleached organic all-purpose flour

5 tablespoons brewers yeast or nutritional yeast , I personally use nutritional yeast

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips/chunks, I like ghirardelli

feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.