As a rule, with the onset of pregnancy, a woman begins to carefully monitor her diet in order to provide the unborn child with all the necessary vitamins and nutrients. After giving birth, during the period of breastfeeding, it is also necessary to ensure that the nutrition of the young mother is complete. At the same time, attention is paid not only to the health of the baby, but also to the restoration of the body after pregnancy and childbirth. When the child is very young and takes all the mother's time and attention, it is so nice to have a cup of tea with cookies in the rare moments of rest. If you correctly approach the issue of choosing cookies, then this snack will become not only pleasant, but also useful.
Everyone knows that the larger the composition of the cookies, the less benefit this delicacy is. It is unlikely that the child will benefit from emulsifiers, preservatives, margarine, milk powder or egg powder, which most manufacturers add to cookies, seeking to improve the structure of the dough, increase its resistance to mold cultures and increase the shelf life of the finished product. To improve the quality of breast milk, it is advisable to exclude these additives. In addition, for nursing mothers, lean cookies that do not contain animal products are preferable, as they are more useful for the figure. Therefore, it is better to refuse store-bought cookies. Moreover, there are many recipes for making homemade lean cookies that can be used while breastfeeding. Combine 250 grams of wheat flour and 2 tablespoons of rice flour, add ground cinnamon, cardamom, anise and a pinch of saffron to taste. Add granulated sugar to taste. And put in half a teaspoon of baking soda. Mix dry components thoroughly and pour in 100 ml of vegetable oil. Stir until you get a greasy, crumbly mass. Roll this dough into sausages and cut into 30 - 35 pieces. Form each into small tortillas and place on a dry baking sheet. Make a small depression in the center of each cake and fill it with any jam. Preheat oven to 200 degrees Celsius and bake lean tea biscuits for 20 minutes. Cool the finished cookies on a baking sheet and carefully transfer to a dish.
Mix 1.25 cups wheat flour, 1 cup oatmeal, 80 grams of coconut and 0.25 cups granulated sugar. Mix 2 tablespoons separately. molasses or liquid honey with 0.5 tsp. baking soda and add 150 ml of vegetable oil to the mixture. Combine oil and dry mixtures, mix thoroughly. Take the resulting loose dough with a tablespoon, form balls and lay them out, pressing with the back of your hand, on a floured baking sheet. Bake for 12 minutes at 180 degrees. Carefully remove the finished soft biscuits from the baking sheet, transfer to a flat dish and cool. This way you get 52 tender, crispy and crumbly lean Anzac biscuits.
Wheat flour can be substituted for gluten-free flour, making the biscuits easier to digest, as excess gluten (gluten, wheat protein) is thought to have a negative effect on the small intestine.
Grate 400 grams of pumpkin pulp on a fine grater and squeeze out excess juice, which will turn out to be 50 - 100 ml. Put 0.5 cups granulated sugar, 0.75 tsp in a bowl with prepared pumpkin. baking soda and the same amount of ground cinnamon, 1 cup of walnut kernels, grated on a coarse grater, as well as 1 cup of chickpea flour and 0.5 cups of corn flour. Grease a baking sheet with vegetable oil, spread over a third of a tablespoon of the resulting dough, leaving a small distance between the cookies. Press down lightly on each dough ball with a fork. Bake at 200 degrees for 20 minutes. As a result, you will get 30 soft, warming and healthy cookies.
The most useful can be safely considered raw food biscuits. The absence of heat treatment preserves vitamins, the components of the dough help to cleanse the intestines. One of the most common problems during lactation is difficulties with the removal of waste products from the body, which is harmful not only to the mother, but also to the child. Eating raw biscuits will gently fix this problem. However, the preparation of such cookies is time consuming. Grind 0.5 cups of flaxseeds in a coffee grinder and pour 0.25 cups of water, leave for 15 minutes. Then beat this mixture with a blender until the mixture turns white. Add sweetener to taste. This can be honey or agave syrup, for example. Grind 1 cup peeled sunflower seeds or almond kernels in a coffee grinder and mix gently with the whipped protein mixture. Spoon the dough onto the dehydrator sheets. Dry for 18 hours, turning over when the top of the cookie is dry. Remove dried cookies from sheets and glue together using urbech or raw food jam.
