Milk-making flapjacks

As I was flicking through our Cook with Kids book by Rob Kirby, I came across a recipe for ‘super fit flapjacks’. Instead of just being oats, butter, sugar and syrup, these included various dried fruits and seeds. I didn’t actually have many of the fruit and seeds in the recipe, but it inspired me to make some flapjacks with some of the unusual dried fruit – golden berries and cranberries mix – that I bought recently because it was on offer in the supermarket and the seeds that I had in the cupboard – sesame and caraway.

In a previous baking blog post, I wrote about the fact that caraway seeds are supposed to be a galactagogue – something that stimulates breast-milk production. Oats are also supposed to be a galactagogue, hence the name for the flapjacks that I ended up creating. As well as being good for milk making purposes, flapjacks are in general a good source of energy, particularly with the dried fruit and seeds in, and energy is something I really need at the moment. I find that I get peckish in the night with all the feeding Joel does, so these are great to nibble on in the early hours. The high seed content makes these like a cross between sesame snaps (though softer) and traditional oaty flapjacks. 

Even if you’re not trying to induce or increase lactation, these flapjacks are a delicious treat and will keep you going if you’re in need of energy for another reason. Here’s the recipe if you’d like to have a go. It’s very easy and it took Andrew and me about 10 minutes to make plus cooking time.

Ingredients

  • 125g brown sugar
  • 90g margarine
  • 90g honey
  • 175g oats
  • 100g dried friut (I used 60g sultanas, 40g mixed cranberries and golden berries)
  • 100g seeds (I used 60g sesame seeds, 40g caraway seeds)

Method

  1. Start by lining a square or rectangular baking tin with greaseproof paper.
  2. Put the oats, fruit and seeds in a big bowl, and stir until well mixed.
  3. Melt the sugar, margarine and honey in a bowl in the microwave or over a pan of boiling water on the hob.
  4. Add the melted ingredients to the dry ingredients and stir until well combined.
  5. Pour the mixture into the prepared tin and bake in the oven at 160ºC (fan) for about 10-15 mins until golden on top.
  6. Remove from the oven and leave to cool completely before cutting into squares, as the flapjack needs to harden as it cools.
  7. Store in an airtight container (next to your bed if you’re me!)

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