'Tis the Season for Sweet Delights: Holiday Treats for Breastfeeding Moms 🎄
As we deck the halls and spread the holiday cheer, we want to ensure our breastfeeding moms are not left out of the festive indulgence! This blog post is dedicated to all the wonderful mothers who are navigating the joys of motherhood during this magical season, and nourishing them with essential postpartum nutrients through festive treats.
Swap out traditional cookies for these lactation-friendly treats that are not only delicious but also support nourished milk production. Crafted with love and lactation-boosting ingredients, these recipes are the perfect treats for breastfeeding moms seeking a delightful way to support their milk supply.
We've spilled all the nutritional details and the step-by-step recipe below.
Pomegranate Yogurt Bark
Makes 9 servings
Ingredients
1 cup Plain Greek Yogurt (DF: Coconut Yogurt with 1 tbsp of protien powder)
1/3 cup Pomegranate Seeds
1 tbsp Pumpkin Seeds
Method
Line a baking sheet with parchment paper, wax paper or a silicone mat.
Spread the yogurt evenly onto the lined baking sheet, about 1/4-inch think.
Sprinkle the pomegranate and pumpkin seeds overtop.
Place in the freezer until very firm, about 2 hours. Slice or break apart into pieces.
Leftovers: Keep frozen in an airtight container or freezer bag for up to two months. Line with parchment paper between the pieces if needed.
More Flavor: Add vanilla extract and your sweetener of choice.
Additional Toppings: Add in strawberry slices, blueberries, crushed pistachios, sliced almonds, hemp seeds, shredded coconut or dark chocolate chips.
Serving size: Each serving equals approximately one 3 x 2.5" piece.
Nutritional Details: Calories 30, Fat 1g, Carbs 2g, Fiber 0g, Sugar 1g, Protein 3g, Cholesterol 4mg, Sodium 16mg, Vitamin A 139IU, Vitamin C 2mg, Calcium 57mg, Vitamin D 11IU, Folate 1µg, Magnesium 5mg
Peanut Butter Buckeyes
Makes 16
Ingredients:
1 cup All Natural Peanut Butter
1/4 cup Vanilla Protein Powder
3 tbsp Coconut Flour
3 tbsp Maple Syrup
1/4 tsp Sea Salt
3/4 cup Dark Chocolate Chips
1 1/2 tsp Coconut Oil
Method:
Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, add the peanut butter, protein powder, coconut flour, maple syrup and salt. Mix to combine. Using a tablespoon, roll into balls and place them on the baking sheet. Repeat until the batter is used up and then place in the freezer to harden for 30 minutes.
In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
Remove the bukeyes from the freezer. Using a toothpick or a fork, dunk into the melted chocolate about 2/3 of the way up. Place back on the baking sheet. Repeat until all are dipped in chocolate. Place in the fridge to harden, about 20 minutes. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two weeks. Freeze for up to 6 months. These are best enjoyed from the fridge or freezer.
Nut-Free Option: Use sunflower seed butter instead of peanut butter.
Protein Powder Note: This recipe was tested with a plant-based protein powder.
No Protein Powder: Remove and replace with coconut flour, using half the amount called for.
Serving Size: One serving is equal to one ball.
Nutritional Details: Calories 188, Fat 13g, carbs 13g, Fiber 1g, Sugar 9g, Protein 6g, Sodium 45mg, Calcium 19mg, Iron 1mg, Folate 15µg, Selenium 1µg, Zinc 1mg, Magnesium 31mg.
Chewy Gingerbread Cookie
Makes 12 cookies
Ingredients
1 cup Almond Flour
1/4 cup Coconut Flour
1 1/2 tsp Baking Powder
2 tsp Ground Ginger
1 tsp Cinnamon
3 tbsp Coconut Oil (melted)
1 Egg (room temp)
1 tsp Vanilla Extract
1/4 cup dark Molasses
1/4 cup Maple Syrup
Method
Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, egg, vanilla, molasses and maple syrup. Mix again.
Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool completely. Enjoy!
Leftovers: Refrigerate in an airtight container for up to seven days. Freeze for up to six months.
Coconut Flour note: This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.
Serving Size: One serving is equal to one cookie.
Nutritional Details: Calories 140, Fat 9g, Carbs 14g, Fiber 2g, Sugar 10g, Protein 3g, Cholesterol 16mg, Sodium 75mg, Vitamin A 23IU, Calcium 80mg, Iron 1mg, Vitamin D 3IU, Folate 2µg, Magnesium 47mg, Selenium 3µg
Chocolate Tahini Dates
Makes about 18 clusters
Ingredients
1 1/2 cups Pitted Dates
1/3 cup Tahini (or other seed/nut butter)
1 1/2 tsp Coconut Oil
3/4 cup Dark Chocolate Chips
1/2 tsp Sea Salt (flaky)
Method
Arrange the dates onto a lined baking sheet with the cut side up. Add tahini into each date, approximately one teaspoon per date. Place in the fridge.
Add the coconut oil and chocolate chips to a small saucepan over low heat. Continuously stir until the chocolate has melted. Pour it into a shallow bowl and let it cool for five minutes.
Once the chocolate has slightly cooled, remove the dates from the fridge. Dip each date into the chocolate, making sure it is well coated. Let any excess chocolate drip back into the bowl and then transfer back to the baking sheet.
Place the baking sheet back into the fridge for 15 to 20 minutes to let the chocolate harden. Remove from the fridge and sprinkle flaky salt all over the dates. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to two months. If freezing, thaw for five to ten minutes before eating.
Serving Size: One serving is two dates.
Nutritional Details: Calories 255, Fat 13g, Carbs 31g, Fiber 3g, Sugar 25g, Protein 4g, Sodium 143mg, Vitamin A 9IU, Calsium 52mg, Iron 2mg, Folate 14µg, Magnesium 20mg, Zinc 1mg, Selenium 4µg
Chocolate Avocado Overnight Fudge
Makes one 9 x 5-inch loaf pan, cut into eight squares
Ingredients
4 oz Dark Chocolate (chopped, at least 70% cacao)
1/2 Avocado (ripe)
1/3 cup Maple Syrup
1/3 cup Almond Butter (or other nut butter)
1/2 tsp Vanilla Extract
1 1/2 tbsp Cocoa Powder
1/2 tsp Sea Salt
2 tbsp Water (cold)
1/4 cup Walnuts (raw, roughly chopped)
Method
Place the chocolate in a bowl and melt in the microwave in 30-second intervals or over a double boiler. Set aside to cool.
Line a loaf pan with parchment paper, leaving an overhang on both sides.
Place the avocado, maple syrup, and almond butter in a food processor. Process until completely smooth, about one minute.
Add the vanilla, cocoa powder, salt, and water and pulse until incorporated. Add the melted chocolate and pulse again to combine.
Transfer the fudge to the prepared pan, smoothing the top with a spatula. Top with walnuts. Place in the freezer to set for at least eight hours.
Remove the fudge and slice into squares. Keep them stored in the freezer for best results. Enjoy!
Leftovers: Keep stored in an airtight container in the freezer for best results.
Nut-Free: Use tahini and omit the walnuts. Top with sesame seeds instead.
More Flavor: Toast the walnuts.
Texture: These fudge bars are very sticky and need to chill overnight for best results and in order to slice into squares. Keep them stored in the freezer until ready to eat.
Serving Size: 1/8th of pan/one square.
Nutritional Details: Calories 231, Fat 16g, Carbs 20g, Fiber 4g, Sugar 12g, Protein 4g, Sodium 154mg, Vitamin A 24IU, Vitamin C 1mg, Calcium 67mg, Iron 2mg, Folate 20µg, Magnesium 79mg, Zinc 1mg, Selenium 2µg
Double Chocolate Mint Energy Balls
Makes 1 dozen
Ingredients
1/2 cup Pitted Dates
1/2 cup Almonds or cashews (raw)
2 tbsp Cacao Powder
1 tbsp Cacao Nibs
1/8 tsp Sea Salt
1/2 tsp Peppermint Extract
1 tbsp Water
Method
Add the dates, almonds, cacao powder, cacao nibs, sea salt and peppermint extract to the bowl of a food processor. While the food processor is running stream in the water. Run the food processor until the date mixture forms a ball.
Form the mixture into small balls with your hands and enjoy!
Storage: Store in the fridge up to five days, or in the freezer for up to three months.
Serving Size: One serving is equal to two balls.
Nutritional Details: Calories 124, Fat 7g, Carbs 13g, Fiber 4g, Sugar 8g, Protein 3g, Sodium 50mg, Vitamin A 1IU, Calcium 41mg, Iron 1mg, Folate 8µg, Magnesium 51mg, Selenium 1µg
But wait, there's more! We'd love to hear from you. Have you tried these recipes, or do you have your own go-to lactation treats? Share your thoughts, experiences, and favorite recipes in the comments section of the blog. Let's create a community of support and delicious ideas for all the amazing breastfeeding moms out there! Because we all know that sharing is caring! Happy holiday baking!
