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No-Bake Lactation Bolz Recipe: Part 2

6 months ago by Solenn

So my daughter Thylane is in the world and all the more I need recipes like these for breastfeeding her. We shot this while I was still pregs (just take a look at my giant bump lol) and it’s the second recipe for Lactation Bolz that I made (the first one is here). Because this recipe is no-bake and so quick to do, I can actually still work on it while she naps. Hahaha. Like I said before, I suggest taking a ball an hour before or after breastfeeding. What makes this recipe from the first one is it’s a little sweeter because there are dates, I didn’t use Brewer’s Yeast, and I used chia seeds that helps increase prolactin, a hormone that tells your brain to keep making milk, and shredded coconut, which helps boost immunity for both mommy and baby.

Watch the vid below and tag me #SolennCooking if you get to try it 🙂

NO-BAKE Lactation Bolz Recipe (Part 2)

WHAT YOU NEED:

– 2 cups of old-fashioned oats, ground (you can use a food processor or blender)

– 3/4 cup flax seeds

– 1/4 cup chia seeds

– 1/2 cup almonds, ground

– 1 cup pitted dates, soaked overnight (or at least for 15 to 20 minutes to make it softer)

– 1/4 cup maple syrup

– 1/2 cup almond cashew butter or any nut butter of your choice

– 3/4 cup shredded coconut

HOW TO MAKE IT:

1. Mix ground old-fashioned oats, flax seeds, chia seeds. Set aside in a bowl.

2. Use a food processor or a blender to ground the almonds. Add the pitted dates to the food processor or blender and mix together.

3. Add the almond-and-date mixture to your bowl with the oats, flax seeds, and chia seeds. Mix everything together.

4. Add the maple syrup and nut butter. Mix.

5. Add the shredded coconut. Mix.

6. Shape the mixture into balls, roll in shredded coconut and ground almonds for added texture and crunch.

7. Keep in the fridge if you prefer a firmer texture.

Et voilà! Don’t forget to watch the vid below to see how I make it 🙂

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