Here is something that worked for my supply. I used crazins instead of chocolate chips though and they were tasty! You can use the brewers yeast in stuff lioke your oatmeal and stuff too as that is the main ingredint.
Housepoet's Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed cookies:
* 1 cup butter or marg
* 1 cup sugar
* 1 cup brown sugar
* 4 tablespoons water
* 2 tablespoons flaxseed meal*
* 2 large eggs
* 1 teaspoon vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups oats, thick cut if you can get them
* 1 cup or more chocolate chips
* 2 tablespoons of brewers yeast* (be generous)
Preheat oven at 375 degrees F. Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes. Cream (beat well) margarine and sugar. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended. Sift together dry ingredients, except oats and chips. Add to margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.
Bake 8-12 minutes, depending on size of cookies.
Serves: 6 dozen cookies
Preparation time: 15 minutes
*can be found at any local health food store.
*NOTE* IT MUST BE BREWERS YEAST, NO SUBSTITUTIONS.
I made these for a friend who's having supply issues and they were so flippin' good. You can feel yourself lactating as you nibble on them. If you don't like chocolate, who doesn't like chocolate tho, you can substitute for carob chips, raisins, butterscotch chips, whatever. (Reprinted with permission) - created by Noel Pickett
Here's a high-fiber muffin, and a plus is there is no sugar!
1 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cocoa (or carob flour)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1 cup chunky applesauce (I also have used smooth)
3/4 cup apple juice
1/2 cup soy or cow's milk (I have used goat's, too)
1/4 cup canola oil
3/4 cup coarsley chopped roasted walnuts
3/4 cup chopped dates
3/4 cup raisins
Preheat oven to 400 F. Measure and sift the dry ingredients into a bowl one at a time. Set aside. Whisk the wet ingredients together. Add the goodies to the wet ingredients, DO NOT OVERSTIR. Spoon the batter into well-greased muffin tins. Bake for 15-20 minutes. Cook in baking tins for at least 10 minutes before removing. Enjoy!
I can't have wheat so I actually make these with 2 1/2 cups whole wheat spelt flour, if you're interested in doing so it turns out fine. I usually double this and doubled it makes 35, according to how big mine are, anyways.