Category: oatmeal

Lactation Cookies For Everybody

Check out my other blog Vegan Babymama for the story behind why I made those cookies. And two things before I get to the recipe. First, I know it says cookies but I made bars. When you have a 4 month old baby, you don’t have time to be scooping out dough and baking one batch at a time. So I spread all the dough out into a pan quickly and pop it in the oven on a cooking timer so the oven would shut off when it’s done. That way I could nurse Jack and not worry about anything burning. But if you have the time, these do make wonderful cookies, so by all means scoop away. Second, these cookies are not just for nursing moms. They will not make you lactate if you aren’t already. I’m referring the men who reading this, seriously? You don’t have functioning mammary glands! They are normal ingredients and the cookies taste great. My husband as stolen a few cookies and loves them. But if you lactating, some of these ingredients are lactrogenic, meaning they have been known to increase your milk supply. The oatmeal, flax seed, brewer’s yeast, walnuts, and whole wheat flour in this recipe are all lactrogenic.

This recipe is based on these two recipes I found on Pinterest: Lactation Cookie Bars and Lactation Cookies for Nursing Moms.
Lactation Cookies
1 cup vegan butter (I used Earth Balance)
1.5 cups brown sugar
1/2 cup ground flax seed
1 cup hot water
2 cups whole wheat flour
2 cups rolled oats
2 heaping tbs brewer’s yeast
1 tsp baking soda
3/4 cup dark chocolate chips (make sure they are dairy-free)
pinch of salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts, optional
Pre-heat the oven to 350 and spray a baking pan with cooking spray. I used a 9 x 9 ceramic.
In a large bowl, cream together the butter and sugar.
In a small bowl, add the ground flax seed and hot water. Let it sit for 5 minutes.
Add the flax seed mixture to the butter mixture. Mix well (though it will be very sloppy).
Add the flour, rolled oats, brewer’s yeast and baking soda the bowl. Mix well.
Stir in the chocolate chips and salt.
Stir in the coconut and walnuts, if using.

Spread evenly into the baking pan and bake for 30-35 minutes. They are done when a toothpick inserted into the middle comes out clean.

Note to self: Take pic before you take a piece,
despite how amazing it smells.
These cookies really are for everyone. Don’t let the title scare you away. They are high in fiber and contains good fats. Plus they are very tasty. I really suggest either the coconut or walnuts, or both! And this is a wonderful treat for nursing momma. You earned it, taking care of a baby is hard!
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Lentil Loaf

I must confess, I have a love for infomercials.  My new favorite is that meat loaf pan that supposed to make the perfect loaf every time.  I question if the thing works but it made me want a delicious lentil loaf.  Meat loaf was one of the few meat dishes I actually liked when I was growing up, so I was kind of skeptical to see if a lentil one would compare. And I was surprised that it did! Now I make them often. Savory, a litte “meaty” and if you make them right, they can even be a little juicy.

Lentils are a pulse (don’t worry, I had to look that up too) that is part of the legume family. Their seeds are little lens-shaped pods that are high in protein, vitamin B, and fiber. They were consumed by neolithic Middle Easterners as far back as 13,000 years ago. And, surprisingly Canada is the top producers of lentils today.

Now, don’t judge this dish until you try it. It does not taste like a big pile of bland beans at all. Cooked lentils have a slightly “meaty” texture, which is why I love to put them in pasta sauces to create a heartier dish. The key to making a good lentil loaf, just like a meat loaf, is getting the consistency right. Make sure there is enough liquid and gluten in the mixture so it will stick without being mushy.

Lentil Loaf
1 cup dried green lentils
1/2 tbs vegan butter
1 cup vegetable stock
1/2 white onion, finely chopped
1/2 cup breadcrumbs
1 cup cooked oatmeal
1 tps Italian seasoning
2 tbs tomato paste (or ketchup works just fine)
1 tbs soy sauce
Salt and pepper, to taste

Pick through the lentils and throw out the bad ones. Soak the lentils overnight.

Heat a skillet over medium heat and add the vegan butter.

Drain and rinse the lentils. Add to skillet. Cook until the lentils are slightly golden.

Add the vegetable stock and bring to a simmer. Cover and let cook until all the liquid is absorbed, about 40 minutes.

Pre-heat the oven to 400 degrees Fahrenheit. Spray a sheet pan with cooking spray (I didn’t use a loaf pan because I think it is a pain to remove the loaf in the end).

In a large bowl, add the cooked lentils, cooked oatmeal (it must be already cooked, it will help the load adhere together) and the onions. Mix together well. Mix in all remaining ingredients.

Shape into a loaf on the sheet pan. Feel free to top with ketchup like a meat loaf before you pop it in the oven if you like. Bake for 30 to 40 minutes, until the top is a little golden.

I ate mine with some steamed green beans and some ketchup. So delicious. It makes nice leftovers the next day too. I think I will make a simple gravy for it tomorrow night, and maybe some mashed sweet potatoes.