Lactation Boosting Flapjacks

I've been breastfeeding Eben but in the last week we've given him a formula feed at bedtime so that I get a bit of a break and so daddy can have some time with Eben. Although I'm not having that much of a break as I'm expressing so we can stop the formula and just give breast milk. At least when expressing I don't need to burp and then settle my breasts off to sleep after! So it allows me a few hours sleep early one in the night, which definitely helps me to function. Anyways I'm not really worried about my supply as my boy is growing rapidly before my eyes but if I could increase it so I can get a little supply stored in my freezer I'll be very happy! This led me to look online for ways to increase milk supply. I found that the main things to increase supply are drinking lots, eating oats, brewers yeast and linseeds (aka flaxseeds). I then found a recipe for lactation cookies and decided to try baking something of my own. So below is my recipe for lactation flapjacks. I've used the basic flapjack recipe of 125g of sugar and margarine and 250g of oats and 2 tablespoons of golden syrup and adapted it.

Ingredients

regular flapjacks on the left
 lactation flapjacks on the right

250grams of Porridge oats
1 teaspoon of Cinnamon
2 tablespoons of Brewers yeast
1 handful of Sunflower seeds
1 handful of Flaked almonds
50grams of ground Linseeds
125grams Sugar (any sugar soft brown is great but I just use regular caster sugar)
125grams Margarine (can use butter if you prefer)
2 tablespoons of Agave syrup (any syrup is fine ie: maple, golden etc)

Method

First preheat the oven to 180C. Grease and line your tin. Weigh out all the dry ingredients apart from the sugar into a bowl and combine. Weigh out the margarine, sugar and syrup into a sauce pan and gently melt together. Once melted add to the dry ingredients and thoroughly combine, it is quite a dry mixture if you prefer gooey flapjacks add more syrup. Once combined flatten into the greased and lined tray. To insure they don't crumble I then cover with clingfilm and really press down with my hands so there are no cracks and it's nice and flat. Then bake after removing the clingfilm, for about 15 minutes or until golden. When they are cooked remove from the tray straight away, I usually ensure I have excess greaseproof paper when I line my tray so I can gently lift the slab of flapjacks out. Then cut into pieces, I usually cut into 15 small pieces. Leave them to cool for a bit on the greaseproof and unseparated, once cooled lift the individually onto a wire rack to continue cooling. This ensures minimum breakage and crumbling.

As I said before this is just based on a simple flapjack recipe so you could add or take out whatever you like. Brewers yeast isn't the most pleasant tasting to you definatley want some spice to disguise it but you could use ginger instead of cinnamon or try adding more sugar.