A recipe – Supercharged flapjack
Life is changing…
So something major happened to Pastabites recently, enough to completely turn life upside down… and that was giving birth to a baby boy. Trying to adjust is hard, and routine of any kind is out of the window. For a while yet, I can forget dining out, events, masterclasses… yet I have a lot of new skills to learn, including something I was personally completely against like breast feeding. I am not even going to begin discussing this, it is a very personal, individual choice despite the barrage of pressure the NHS and most people, including men, put on new mothers.
In any case, it is a whole new world to discover and learn. And among the things I found out are some food items and ingredients that allegedly, facilitate milk production. Yes, ladies and gentleman, there is such a thing as ‘lactation cookie’. I never thought I would use this word, which to me is actually quite odd, especially in the context of this blog! Yet, despite the reduced time on my hands, I do love cooking and experimenting, so I decided to make my own, power charged (I just cannot repeat the word above!) flap jacks. Oats, oatmilk, fenugreek, flaxseeds and brewer’s yeast are all ingredients to use. I could not find brewer’s year around here so I bought something I thought was kind of similar, an inactive yeast to add to food but apparently for best result, one does need the original brewer’s yeast.
Regardless of the results, I really like the flap jacks I made – they are a boost of energy too and not too sweet, and I polished them all off in a couple of days, aiming to make more asap.
Recipe below. Enjoy!
- 150gr jumbo oats
- 35gr milled flaxseed
- 20gr popped amaranth
- 1 mashed up ripe banana
- 30gr almond butter
- A handful of dried cherries (or any berries you like/ raisins)
- 25gr maple syrup
- 2tbs brewer's yeast
- 20gr soft brown sugar
- Pinch of fenugreek (ground)
- Pinch of salt
- Mash the banana in a bowl; add all the other dry ingredients and mix well. Line a baking tray (20cm x 15cm) with parchment, pour the mix and flatten it as you can. Bake in a pre-heated oven at 180c for 30 minutes or until golden brown. Let it cool, slice and keep in an air tight container for a few days.
- For a moister version, use regular butter instead of almond's.
