Pastabites - super charged flapjack

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.
Pastabites - flapjacks

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.Pastabites - flapjacks

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!

Power Charged Flap jacks
Protein, energetic flapjacks with an added benefit for new mums
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 150gr jumbo oats
  2. 35gr milled flaxseed
  3. 20gr popped amaranth
  4. 1 mashed up ripe banana
  5. 30gr almond butter
  6. A handful of dried cherries (or any berries you like/ raisins)
  7. 25gr maple syrup
  8. 2tbs brewer's yeast
  9. 20gr soft brown sugar
  10. Pinch of fenugreek (ground)
  11. Pinch of salt
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  1. 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.
  1. For a moister version, use regular butter instead of almond's.

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