It’s hard work being a new mom! You’re so focused on taking care of your little one, you often forget to take care of yourself, especially when it comes to what you put in your mouth. But pregnancy’s over, you can eat anything you want right? Well, not exactly. At least not if you want to feel good physically and emotionally. Oh, and did we mention produce breastmilk? Right. If only you had the time to cook…
Ashly Yashchin has been there. In fact, before she even became a NYC mom, she was already researching ways to make easy, healthful postpartum meals to prep for when Baby Boy arrived. Except none of them were actually easy. So she decided to do us other mothers a solid and created Barley + Oats, an organic meal delivery service for new and breastfeeding moms.
Barley + Oats meals include key superfoods for a new mom: lactogenic foods for increased milk supply and foods rich in probiotics and high in beta-carotene, choline, EFAs and lauric acid for baby growth, digestive and immune development. The plant-based recipes are based around different micronutrient rich foods that help balance mom’s mood, give her energy, replenish the minerals she lost during birth and give her back some time. Oh and did we mention they’re delicious?
We know, we know: we NYC mamas are so spoiled–the meal delivery area is currently Manhattan and most of Brooklyn. But, Barley + Oats can deliver organic lactation snacks and gifts nationwide. Or if you’re feeling extra ambitious, you can make these yummy Barley + Oats Banana Butter Lactation Cookies at home. Happy cooking!
Banana Butter Lactation Cookies
Yield: 18 Large Cookies (¼ cup size)
Starting with a traditional lactation cookie base of oats, brewer’s yeast and flax, these Banana Butter Lactation Cookies are anything but ordinary. Containing additional breastfeeding superfoods like almonds, coconut oil and tahini coupled with bananas to mask the yeast, these cookies are potent supply boosters with a ton of yummy flavor.
2 Tablespoons Flax Seed, freshly ground
¼ Cup Water
1 Teaspoon Vanilla Extract
3 Cups Rolled Oats
2 Cups Gluten-Free Flour (we use a blend of brown rice flour, potato starch and tapioca)
1 ½ Cups Maple Sugar
1/4 Cup Brewers Yeast Powder
2 Tablespoons Banana Powder*
1 Teaspoon Himalayan Pink Sea Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Soda
1 Cup Coconut Oil, room temperature
2 Ripe Bananas**
2 Tablespoons Tahini
2 Tablespoons Almond Butter
*Can be purchased online or you can buy freeze-dried bananas from the grocery store and grind them to a powder in the food processor.
**The banana skin should be almost black. An easy fix if your bananas are young is to stick them in the freezer overnight and then thaw in a bowl of warm water in the morning
to use in the recipe. They will be perfectly ripe.
1. Preheat oven to 350.
2. Whisk flax, eggs, vanilla and water in small bowl and set aside for ten minutes.
3. Mix all remaining dry ingredients together in large mixing bowl and set aside.
4. Cream oil, banana, tahini and almond butter.
5. Add flax mixture.
6. Mix wet mixture into dry mix until just combined.
7. Let dough sit covered in refrigerator for at least 1-hour.
8. Using a 2-oz. ice cream scoop, scoop cookies on tray lined with parchment.
9. Bake in for 12-14 minutes or until golden brown around edges.