Sometimes milk supply could use a boost. When L3 started teething, she was consuming more and I was pumping less. I figured a little treat couldn't hurt!
I adapted my recipe from That Mama Gretchen
1 C butter (or substitute)
1 C sugar
1 C brown sugar, packed
4 T brewed fenugreek tea
2 T flaxseed meal (I had flaxseeds and ground them in my coffee grinder)
1 t vanilla
2 C Gluten Free all-purpose flour (I use Jules)
1 t baking soda
1 t salt
4 C oats
1 C dried cranberries
1/2 C chopped/sliced almonds
4 T brewer's yeast
Preheat oven to 350 degrees
Brew fenugreek in 8 oz of hot water until grains are soft.
Mix flaxseed and 4 T fenugreek tea and let sit for 3-5 minutes. Drink the rest, reserve the grains!
Beat butter and sugars.
Add eggs and mix well.
Add flaxseed mix, fenugreek grains and vanilla, mix.
Add flour, brewer's yeast, baking soda, and salt.
Mix in oats, cranberries and nuts.
Round off a large tablespoon of dough and place on cookie sheet.
Bake for 15-18 minutes.
Let cool on cookie sheet for a few minutes and transfer to a cooling rack.