Tuesday, May 20, 2014

No Bake Lactation Cookies (Bliss Ball Slice)

no bake lactation cookies aka bliss ball slice from www.mywholefoodfamily.com

 If you have no interest in breastfeeding this may not be the post for you!

As any new parent will tell you, the first few months with a baby revolve around feeds, sleeps and nappy changes. While I have happily breastfed all 3 of my boys it has not always been easy. In fact at some points it has been excruciatingly painful and downright stressful.

With each baby though I have learnt new strategies and this time around one thing I committed to doing was increasing/maintaining my supply through my diet.

I found some really good recipes for lactation cookies online and made a couple of batches a few weeks before my due date to stash in the freezer. I snacked on a few in the days before Noah was born and took a bagful to the hospital with me as well.

I found the midwives to be really interested and supportive of the choices we made during labour (things like having a doula and choosing drug-free methods of pain relief) and they were keen to find out about what I was doing in the days after Noah was born as well. I snacked on my lactation cookies immediately after labour and at all hours of the day and night in those first few sleepless days and I can say with certainty that my milk came in almost a full day earlier than was expected or had experienced before. Was it the cookies? Who knows, but they certainly didn't do any harm!

My research showed that the key active ingredients in lactation cookies are oats, flaxseed and brewers yeast so every batch I made was based around those.

Some of the sites I found suggested that you could see better results if you just ate the dough rather than bake them. Even after pregnancy I am a little leery of raw eggs (even though that isn't too much of an issue here in Australia) so I always baked mine. That is until I came up with the idea to combine the active ingredients of a lactation cookie with the energy packed ingredients of a bliss ball!

I found it really easy to make up a big batch of my lactation bliss balls and store them in the freezer to grab as an easy snack during the day or a pick-me-up during Noah's nighttime feeds. Those bliss balls really got me through those first few exhausting months!

Lately I can't be bothered to roll the mixture into balls so I simply line a large baking dish with paper and press the mixture in well. Once it has chilled in the fridge I slice it into squares and throw in the freezer. Easy. Both my big boys love them as well so they sometimes get some of 'mummy's special slice' as a treat too.

No Bake Lactation Cookies (Bliss Ball Slice)
Recipe by me

2 cups traditional rolled oats
2 cups raw ABC nuts (almond, brazil and cashew nuts)
1 cup dessicated coconut
1/2 cup ground flaxseed
1/2 cup raw cacao
2 tbs brewers yeast
2 tbs coconut oil
1 tbs cinnamon
1/2 ts sea salt
1/2 cup rice malt syrup
1-2 tbs rice milk

Line a lamington tray with baking paper and set aside.

Place the oats and nuts into a food processor and blitz to a fine crumb. Add in remaining dry ingredients and process until well combined. Add the rice malt syrup and coconut oil and process until the mixture becomes sticky and starts to clump together. Only add the milk if needed, a little at a time.

(Make sure you taste the mixture at this stage. Brewers yeast has quite a strong flavour so you can add more syrup or other spices (ginger works well) or even some dried fruit. I find the cinnamon and rice malt syrup to be sweet enough for me and the salt creates a yummy and really balanced taste.)

Tip the mixture into the prepared tin and press down well before placing in the fridge to chill for 1 hour.

Remove from the fridge and tip the slice out onto a large cutting board. Using a large sharp knife slice into small squares (I get at least 40 from this amount). Place in an airtight container and store in the freezer.

I found snacking on a few of these every afternoon really helped to boost my supply for Noah's evening feeds, which was always when he was hungriest and wanted to cluster-feed. They also make a great breakfast on the run which is perfect if you have older children and can't sit down to eat properly in the mornings.

* This post does not constitute medical advice, it is for your information only. If you are having issues with breastfeeding please consult a GP, lactation consultant or child health nurse.

Sunday, May 18, 2014

Blueberry Muffins - Wheat, Dairy and Sugar Free

Blueberry Muffins Wheat free, Dairy Free, Sugar Free © www.foodbabylife.com
It's been a while since I posted anything in my Sunday Baking series but these fit the bill perfectly! I've been making tons of muffins lately as they are the perfect portable snack for my husband to take to work, for me to grab on the run and to give my kids for afternoon tea.

I think I have finally perfected a go-to muffin recipe and I have made endless variations of these recently and they are always delicious. You can make them with any fruit or spice you like and they thaw beautifully so they are great to bake and freeze ahead of time.

Enjoy!

Blueberry Muffins
Recipe by me

2 cups wholemeal spelt flour
3/4 cup dextrose
1 tbs baking powder
2 ts cinnamon
1 cup frozen blueberries
125ml coconut oil
3/4 cup non-dairy milk of your choice (slightly warmed so it doesn't solidify the coconut oil)
3 eggs (at room temperature)

Whisk together the dry ingredients in a large bowl then add the blueberries and toss to combine. In a separate bowl beat together the oil, eggs and milk and pour into the dry ingredients. Mix together with a large metal spoon until only just combined.

Spoon mixture into a well greased 12-cup muffin tray. Bake in a preheated 170 degree oven for approx 20-25 minutes or until the top springs back when touched.

Allow to cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely.

Makes 12

Monday, April 28, 2014

San Francisco Garlic Fries (Secret Recipe Club)

San Francisco Garlic Fries homemade by www.mywholefoodfamily.com

Another month has flown by and it's Secret Recipe Club time again!

This month I was assigned Melissa's blog Fried Ice and Donut Holes. I really love the story behind her blog's name that her Grandpa used to tell them all to behave or they'd be having fried ice and donut holes (aka nothing) for dinner.

Stories about grandpas are making me a little teary at the moment as we got some sad news yesterday that my Grandad passed away. He was 91, married for more than 60 years to my Grandma (who passed away a few years ago) and an all-round great character. Such a great sense of humour, easy way with people and so successful in everything he put his mind to. He will be missed.

Moving on to this month's recipe, I had a great time perusing Melissa's blog and found some real gems including her No-Bake Energy Bites and Buffalo Chicken Shepherd's Pie. But as soon as I saw the fries they were calling my name.

We're still on a bit of a health kick and tend not to buy takeaway anymore BUT that doesn't mean we can't make our own cheaper and healthier versions at home! And these San Francisco Garlic Fries fit the bill perfectly.

We ate these with some gorgeous pan-fried salmon, avocado and salad on Good Friday and it was an amazing meal. These are hands-down the best fries I've ever made. I kept some plain for Charlie (who's 3 and a very fussy eater) but Oscar loved them with garlic and parsley too.

These are a winner!

San Francisco Garlic Fries
Recipe from Fried Ice and Donut Holes

1 kg potatoes
3 tbs olive oil
4 cloves of garlic, minced
2 tbs fresh parsley, finely chopped
Salt and pepper

Preheat the oven to 230 degrees C / 450 degrees F. Grease 2 baking trays and set aside.

Slice the potatoes into chips and toss in a large bowl with 2 tablespoons of the oil then season them with salt and pepper. Spread the chips in single layers on the prepared baking trays and bake for 30 minutes, or until the fries are tender and lightly browned.

Increase the temperature to 260 / 500 degrees and continue cooking for another 5 minutes or so until the fries are dark brown around the edges.

Meanwhile, whisk the remaining  tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving. Try not to eat them all yourself!


Secret Recipe Club


Thursday, April 24, 2014

Almond and Chia Bliss Balls

Almond and Chia Balls © www.foodbabylife.com

I have become a huge fan of bliss balls in recent months. I love that I can whip up something so tasty, filling and nutritious and just have it stashed in the freezer to grab whenever I want.

Life has become extra busy since Oscar started school and most days I don't have time to eat a proper breakfast before we leave. But there is always time to eat a bliss ball or 2 on the run which keeps me going until we get home and I can take a few minutes to sit down and eat properly. Not exactly ideal when you are breastfeeding but it's certainly better than nothing!

I have made literally dozens of types recently but this one was especially delicious and both the boys love them too.

Bliss ball recipes are very forgiving so if you don't have a particular ingredient you can easily substitute for something else eg, honey for the rice malt syrup, peanut butter for tahini etc.

Almond and Chia Balls
Recipe by me

200g toasted almonds
1/2 cup chia seeds
1 cup rolled oats
1 cup dessicated coconut
1/4 cup tahini
2 ts vanilla extract
1 heaped tbs coconut oil
2 tbs rice malt syrup
generous pinch sea salt

Place all the dry ingredients into the food processor and blitz to a fine crumb. Add the remaining ingredients and process until it comes together in a sticky ball. If the mixture is too dry you can add some extra syrup or a splash of rice milk. Roll tablespoons of mixture into balls and store in the fridge or freezer. Makes approx 20.

Sunday, April 20, 2014

Oscar turns 5 and a delicious dairy free number 5 cake!

Number 5 cake dairy free chocolate cake © www.foodbabylife.com

This year Easter Sunday was extra special as it was also my Oscar's 5th birthday! Hard to believe how quickly that chubby little bundle from 5 years ago has turned into the handsome, chatty and all-around awesome 5 year old that he is today.

Oscar had his heart set on a big party this year but after we realised that his birthday fell not only in the school holidays but on Easter Sunday it seemed silly to arrange a party that a lot of our friends would not be able to come to. He will get his party next year but this year was all about family and we had a really lovely day.

One of our birthday traditions for the boys is that they get to choose what we have for lunch. Oscar, bless him, chose to have a simple BBQ lunch at home with sausages, marinated chicken, corn and lots of salad. Yep he really asked specifically for salad!

Our other tradition is that I will make whatever cake they choose from our collection of Woman's Weekly kids' cake books. After much deliberation over the past few months Oscar chose a classic number 5 cake and even wanted the same colours they had used.

I felt a little selfish but I didn't want to make a big cake that I couldn't eat so the cake had to be dairy-free. Well it took a LOT of research to find the perfect dairy-free chocolate cake that would be the right texture to carve into a number 5 shape and taste good and possibly be converted to sugar free as well. Whew.

I eventually found one on The Crafting Foodie and it turned out so well we will definitely be using it again in the future. The original recipe was for a 3 layer 9 inch cake but I converted it into a sheet cake and made it sugar free by using rice malt syrup instead of sugar. I also used decaf coffee so the kids weren't bouncing off the walls!

Dark, Rich, Moist Chocolate Cake - Dairy Free
Recipe slightly adapted from The Crafting Foodie

330g plain flour
1 x 500g jar rice malt syrup (1 1/2 cups)
135g cocoa powder
1 tbs bicarb soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups rice milk
1 1/2 tbs white vinegar
1 1/2 cups strong black coffee, hot
3/4 cup extra virgin olive oil
1 1/2 tbs vanilla extract

Preheat the oven to 180 degrees Celsius / 160 degrees fan-forced. Prepare a 23cm x 33cm baking pan by lining it with baking paper then greasing and flouring it.

Sift the flour, cocoa, bicarb soda, baking powder and salt into a large bowl or the bowl of a stand mixer.

Combine the syrup, rice milk, vinegar, coffee, oil and vanilla extract in a medium bowl. Beat in the eggs.

Pour the wet ingredients into the dry ingredients then mix on low speed until well combined. The batter will be very thin.

Pour the batter into the prepared tin and bake for approximately 50 minutes or until the cake springs back in the middle and skewer comes out cleanly.

Remove from the oven and cool on a wire rack for 20 minutes before inverting the pan to release the cake. Allow it to cool completely before icing.

I also did a lot of research on icing, trying to find something healthy that would also work to decorate the cake as I intended. Unfortunately I couldn't find anything quite right and so ended up with a traditional sugar-filled icing made with Nuttelex instead of butter to keep it dairy free. The search will continue for the next birthday cake.

Dairy-free Icing

185g nuttelex
360g icing mixture
1 tbs vanilla extract
food colouring

Place the nuttelex in a food processor or stand mixed and beat until smooth and creamy. Add remaining ingedients and process until smooth and well combined, and the icing is the right consistency to cover your cake. Add a little more icing mixture if it is too runny, or a little non-dairy milk (a few teaspoons at a time) if it is too thick.  This amount made enough to do a crumb coat and a top coat with only about 1/3 cup leftover.

For the stars I bought a pack of white icing and just tinted them to the colours I wanted.

Overall this was a really easy cake which made preparations for the day stress-free and Oscar loved it too which is the most important thing!

dairy free chocolate number 5 cake © www.foodbabylife.com

I'm actually going to reintroduce dairy in the next few weeks to see how Noah reacts (I've only cut it out while breastfeeding) but until then it's nice to know I can still made a great cake and not feel like I'm missing out.



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